The story
Upstairs at Landrace in Bath offers a grounded take on European dining. Stone walls and scruffy wooden floors set the stage for this intimate dining room. The venue sits directly above Landrace, a working bakery and grain mill dedicated to restoring a regional community of specialty grains. This European kitchen draws its inspiration from that same commitment to local agriculture.
Chef Rob Sachdev guides the kitchen with a strict focus on locally sourced produce. He structures the menu around shared plates so groups can sample multiple flavors throughout the meal. The cooking style leans toward unpretentious techniques that highlight ingredient quality rather than heavy sauces. Diners frequently return for the straightforward execution that pairs well with the building’s industrial charm.
The daily changing menu features dishes like duck mortadella and pot-caught octopus served with tomato bread salad. Heavier options such as fettuccine with ragù di cortile or Gotheleny pork alongside broad beans à la plancha anchor the service. Pastries from the downstairs patisserie appear as desserts, including a pistachio and mascarpone mille-feuille. An adventurous selection of natural and biodynamic wines rounds out the experience.
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