Casamia was originally opened as a neighbourhood trattoria by the senior members of the Sanchez-Iglesias family in 1998, but received a real shot in the arm when sons Peter and Jonray moved in to take over the kitchen. In January 2016 the restaurant moved to the ground floor of the Grade II listed buildings of the former Bristol General Hospital, which has been converted into luxury apartments overlooking the harbour.

The food is now a world away from lasagne and veal milanese. Their menu has been pared down and now revels in seasonality, with cutting-edge contemporary ideas based around impeccably sourced produce from the surrounding region or from Italy's markets. It's sharp, bold stuff that stays true to its Italian roots, while pulling in themes from Spain and France.

Technique, visual artistry and innovation go hand in hand, witness starters of marinated mackerel with rhubarb, violet aubergine and 'black oil' or local wood pigeon with caramelised almonds and coffee. Homemade pasta often keeps things simple (perhaps tagliatelle with wild garlic, aged Parmesan and truffle oil) but the kitchen shows its creativity with - say - roast suckling pig with Jerusalem artichoke, 'ras el hanout' spices, chocolate and lentils.

'Deconstructed' tiramisu is a star dessert, vegetable ice creams put in a big show (beetroot with dark chocolate tart, fennel with Italian orange terrine) and the Italian-biased wine list is peppered with fascinating discoveries. No real surprise that the restaurant is now the recipient of a Michelin star and Peter and Jonray were crowned chefs of the Year by Waitrose Good Food Guide 2015.

Casamia is also featured in: Michelin Guide, Good Food Guide, AA Guide

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Italian

Peter Sanchez-Iglesias

Lunch: 12.00 - 1.30pm Fri & Sat
Dinner: 6.30 - 8.15pm Wed-Sat

Visa, Master Card, American Express

• Alfresco dining
• Disabled access
• Private parties
• Vegetarian menu
• 35 covers
• Family Friendly