Lido Spa and Restaurant Bristol For Bristol Restaurant Ideas

Peach and Tomato Salad at Bristol Lido Restaurant

Hidden in Clifton’s residential backstreets, this glass-fronted restaurant and bar lines an open-air pool, sauna and hot tub (there’s a spa, too). The kitchen, complete with wood-fired oven, looks out over the water and the menu takes a Mediterranean approach using quality ingredients, cooked simply and beautifully.

A large outdoor swimming pool with a glass building surrounding the pool — Hidden in Clifton’s residential backstreets, this glass-fronted restaurant and bar lines an open-air pool

Who's cooking?

Former barrister and MasterChef 2008 winner James Nathan took over the reins from Freddy Bird in early 2019, and has the likes of The Bath Priory and Rick Stein’s The Seafood Restaurant in Padstow on his CV.

What's the vibe?

Fresh from a relaxed pool dip, we head up to the restaurant on the first floor where the pool’s viewing gallery once was (this is one of the UK’s oldest lidos, having first opened in 1849 then relaunched in its current incarnation in 2008). Tall windows in the glass wall beside us are swung open onto the warm evening air, and families, friends and dates gather at the cosy candle-lit tables around us.

What's the food like at Lido Spa & Restaurant?

Gorgeously unpretentious, James’ new menu will feel familiar to long-time fans of the Lido. Mediterranean, fresh and holiday flavours abound – expect the likes of peach, tomato, almond, goat’s curd, mint and basil salad, and mackerel with pine nut and raisin pilaf, with spinach and herb yogurt. We eagerly start with the Basque-style fish stew, with cod, monkfish, mussels and prawns. Balanced against the tender fish, the rich tomatoey broth begs to be mopped up with sourdough wedges (of which there are plenty). North African spiced tagine balances flavours neatly, too, with acidity from pickled red onions, earthy cumin and vegetables, sharp pomegranate seeds and sweet dried apricots.

A white plate topped with peach slices, chopped tomatoes and green leaves — Mediterranean and fresh – expect the likes of peach, tomato, almond, goat’s curd, mint and basil salad

And the drinks?

Wine of the day, Château Berne Esprit Rosé 2018, turns out to be a light rosé from the south of France, with delicate notes of strawberry and cream. The wine list is extensive and handily demarcated: work your way through full-bodied reds, aromatic whites and more.

olive tip

The wood-roasted scallops are an essential order. Doused in garlic butter and herbs, a twist of lemon cuts through the heavenly, velvety texture.