Peter Sanchez-Iglesias continues to push the envelope at what is arguably the south west’s most ambitious restaurant
What started as a simple Italian restaurant in the Bristol suburb of Westbury has morphed into one of the country’s most exciting restaurants.
Brothers Peter and Jonray Sanchez-Iglesias started out cooking at their parents’ restaurant as teenagers, gradually taking the food from pizza and pasta to more ambitious, research-driven dishes made using bodged equipment.
The restaurant moved to new digs in the centre of Bristol in 2016, around the time Peter lost his older brother to cancer. He has taken the restaurant to even greater heights, serving modern yet ingredient-focused and naturalistic food. Starting at £98 depending on when the table is booked (Casamia is on ticketing platform Tock), the menu gives little away, with each dish title the name of a single ingredient. Plates include seaweed meringue served alongside a powerful prawn emulsion; and a modernist take on sole meunière made with cured-then-grilled sole served with grapes, leeks and an aerated sabayon.
Housed within arches, the new space is a stunner. Designed by Jonray, the restaurant’s beautiful sign references the old restaurant’s gate and – while understated – hints at the level of care and attention the brothers have lavished on every detail (the fully-open, ultra-modern kitchen is a real head turner).
The whitewashed walls allow the character of the old building to show through and it’s a fitting stage for sprightly father Paco, who remains Casamia’s maître d’, and can usually be found gliding across the restaurant’s wooden floorboards.