Lapin

Lapin may feel like a classic French bistro, but its roots are firmly Bristolian. The latest venture from the team behind Bank has become one of the city’s most sought-after tables, thanks to its relaxed French cooking, exceptional wines and neighbourhood warmth.

New head chef Owen Seabrook leads the kitchen, building seasonal menus around produce from trusted local farmers, fishermen and growers, alongside fruit and vegetables from the team’s own allotment. Classical French technique is always present, but the cooking feels fresh, generous and distinctly modern.

The menu changes regularly but may feature soufflé suissesse with wild garlic, gruyère and fine herbs, corn-fed chicken breast with asparagus, wild mushrooms and Madeira jus, or an éclair du jour filled with ginger custard and rhubarb curd.

Wine is central to the experience: more than 60 French bottles are available by the glass, making Lapin one of the region’s most exciting places to explore vineyards beyond the familiar names.