0.5 miles
Oakfield Place, Clifton, Bristol, BS8 2BJ

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Thu, 08/04/2016 - 15:08 -- Administrator
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It’s not often you find an outdoor swimming pool, complete with luxurious spa facilities, in the heart of the city, and it’s rarer still to find one with an award-winning restaurant overlooking the water. The Bristol Lido looks every bit the picture-postcard, with brightly painted wooden changing rooms and flowers in bloom. It is one of the oldest surviving lidos in the UK, dating back to 1849, and is a much-loved Bristol venue for swimming, relaxing and dining. You don’t have to take the plunge in order to enjoy the fine cuisine of talented chef Freddy Bird in the Lido’s restaurant. Floor-to-ceiling windows, which in the summer open to let in the balmy breeze, allow diners on both levels to enjoy a leisurely dining experience overlooking the swimmers. As we climbed the stairs to the restaurant, the sound of gently lapping water immediately soothed. A calmness and tranquility pervades, making it easy to give your full attention to the menu.

Starters included delectable dishes such as wood-roasted quail and cep, and Scottish girolles. The real stars of the evening were the fresh fish dishes. The menu was a pescatarian’s dream, and with so much to tempt we dawdled over our choices. Wood-roasted scallops, served in their shells and in a delicious sweet herb and buttery broth, arrived for my companion’s starter. I couldn’t help but steal a shell for myself, and once the tender scallops were eaten we dipped homemade sourdough bread into the broth, declaring it a triumph. My starter of cod’s roe, with confit egg and paprika on toast came highly recommended. At the touch of my fork the yolk broke over the toast, resulting in a dish that was a complex blend of flavours, and was dreamily creamy.

With such emphasis on the fish, we had to try the Lido’s fish and shellfish stew for the main course. The recipe changes daily to reflect the freshest fish available to the kitchen, and on the evening of our visit it featured crab, hake, scallops and two impressive langoustines. My trout was slow-cooked with cauliflower, yoghurt, cumin, coriander, capers and almonds, and was a wonderfully delicate dish. Dessert is a must. How does pistachio cake with poached pears and cream sound? As twilight fell and the restaurant became a candlelit haven, we knew we’d be back – maybe we’ll dip our toes in the water next time.

Every Day
Food Served Times:
Mon:noon-3pm, 6pm-10pm
Tues:noon-3pm, 6pm-10pm
Weds:noon-3pm, 6pm-10pm
Thurs:noon-3pm, 6pm-10pm
Fri:noon-3pm, 6pm-10pm
Sat:noon-3pm, 6pm-10pm
Sun:noon-3pm, 6pm-10pm
Bar Food Served: Mon-Sat 8am-11.30am, noon-10pm; Sun 9am-11.30am, noon-10pm