The story
Burnt Orange comes from the team behind Brighton’s The Salt Room and The Coal Shed. It calls itself a “grown-up hangout” – a place where an afternoon coffee turns into evening drinks because the service is friendly, the atmosphere easy, and the music carefully pitched. Situated on Middle Street moments from the seafront and the historic Lanes, it operates as both a neighbourhood restaurant and a late-night bar, open from midday until 10:30 pm Sunday to Thursday, and until 1 am on Friday and Saturday.
The kitchen focuses on seasonal produce cooked over fire, with a menu built around social eating. Dishes are designed for grazing – ordered individually, as a feast for the table, or as a snack alongside a drink. The food draws on Mediterranean influences: wood-fired flat bread with sesame brown butter, burrata with spring peach and tomato, spiced calamari fritti, BBQ pork collar with rhubarb ketchup, flamed sea bream with basil yoghurt, and smoked miso aubergine. Everything is flavour-packed and straightforward, letting quality ingredients speak.
The bar takes drinks as seriously as the food. Whether it’s cocktails, soft drinks, wine, or beer, each beverage is well-crafted. From Thursday to Saturday, late-night tables are available for drinks only, with a welcoming buzz and carefully curated soundtracks.
In 2026, Burnt Orange was awarded a Michelin Bib Gourmand, a recognition of its good quality, good value cooking. It joins a handful of Brighton restaurants with the accolade, cementing its place as a reliable spot for honest, satisfying food.
A private dining room seats up to 12 guests, with set sharing menus for groups. The venue also offers exclusive hire and catering for larger events.
Burnt Orange is cashless and dog-friendly on the terrace. Walk-ins are welcome, especially for late-night drinks, but booking is advised for dinner.
Recognition
Ambience
Details
History
good quality, good value cooking
Part of the Black Rock Group, which also includes the Coal Shed, the Salt Room and Tutto, this remodelled 16th-century coaching inn remains one of the hottest tickets in town. It’s difficult to pinpoint the secret to the restaurant’s continued success because they do everything so well. As one diner noted: ‘Whether an occasion, a Sunday lunch or an early-doors dinner, this bistro can cater for anything’. With its flint stone walls, open kitchen, dining counter and burnt-orange banquettes, it still feels fresh and stylish (the charming enclosed courtyard is a great spot in good weather). Service is seamless, from the warm welcome at the reception desk to attention to detail at the table. More importantly, everyone seems genuinely pleased to see you. Chef Peter Dantanus’s regularly changing list of small plates combines wood-fired cooking and global influences to beguiling effect. A simple plate of plump, perfectly cooked mussels served on toast was made memorable by the gentle heat and richness of an Urfa chilli butter. Aubergine, smoky from the wood fire and deeply savoury from the addition of miso had the perfect combination of soft flesh and crispy skin, with a generous topping of crispy shallots, pomegranate and pine nuts adding crunch, while a sour cream dressing lent contrasting richness. Small, waxy skillet-baked potatoes, drenched in a herb cream and showered with gratings of hard sheep’s cheese have been a menu staple since day one and remain a must-order. Not everything was perfect on our visit: the signature wood-fired flatbread with sesame brown butter was doughy and greasy, while charred grey mullet with buttermilk crab curry was served tepid in a grainy sauce. These did, however, feel like minor mishaps in the context of an otherwise pleasurable experience. The reasonably priced wine list is a bonus, but cocktails including the signature Burnt Orange Martini or something from the Margarita list, are the thing to drink here; the restaurant is open until 1am at the weekend for late-night drinks.
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