Casamia, Bristol

We went for a weekend trip to Bristol a little while ago, a short trip for a little recharge. We probably didn't research as well as we should have to do some of the cultural, arty things Bristol has to offer, but what we did research (obvs) was what restaurants to go to!!

One that I've heard much about is the one-star Casamia.

We walked past this gated entrance nestled between a wedding dress shop and a greasy spoon on a small side road 3 times before we actually saw it.

Enter the gates and you enter another world.

The smoker actually used sits outside the restaurant entrance.

The seasonal display.

Casamia offers 2 set menus. One short and one long. It changes it's menu 4 times a year, to reflect the seasons. We arrived in time for Autumn.

There is a main kitchen and an experimental kitchen behind the restaurant, but there is a small kitchen where you can watch your food being prepared and where the finishing touches are made.

The chefs themselves bring the food up to the table (the boy below brought a few plates of ours, I am sure he's 15!) and explain each dish.

Snacks started with cabbage, row deer and horseradish.

Mushroom tartlet.

Fun touches throughout included the way dishes are presented, and smells and sounds accompanying your food, making you use of all your senses.

Smoked trout, to be picked up and eaten with tweezers.

Inspired milk stout sourdough bread with marmite butter. I am firmly on the hate fence when it comes to marmite but this was delicious.

Duck egg, truffle.

Thick pieces of truffle shaved on top, with truffle cream underneath and an egg mousse between.

Beetroot, goat's curd.

Turbot, leeks. A single charred piece on the right and chopped on the left.

Guinea fowl part 1. Croquettes sat on burnt hay to be dipped into the delicious mayonnaise.

Guinea fowl part two with elderberries and celery root.

The "cheese course" of Westcombe cheddar with blackberries.

Butternut squash, on which they poured smashed creme fraiche, made in liquid nitrogen.

Pear and bay leaf.

Pear granita with bay leaf meringue.

Collection of apples.

With a smoking stick of cinnamon to enhance your senses.

Petits fours: mushroom fudge.

Sea buckthorn turkish delight.

Rosemary cake.

Fruit and nut chocolate.

Basil tea.

Possibly the best restaurant of 2014, and one that I've ever visited. Everything tasted great, it was interesting and exciting to eat and savour. It was experimentation for the sake of making food better, not for the sake of experimentation.

I cannot believe Casamia only has one star. Without a doubt it should have more. It is better than most of the michelin starred restaurants I've been to! So, take some time (a train to bristol is only an hour and a bit!) and go for an experience you won't forget. I know I won't for a long time.