Bank

The story

Bank Bristol Modern European Dining in Totterdown

The open fire and the kitchen

Bank in Bristol brings an inventive Modern European kitchen to Totterdown, driven by chef Jack Briggs-Horan's use of an open flame. Local seasonal ingredients move through the fire to gain smoke and char before reaching the table. You will encounter daikon piccata paired with green harissa and a tomato peanut sauce, or Middle White pork belly cooked with black garlic and miso. The approach feels experimental rather than rigid, which explains why readers praised the beautifully presented plates in the 2026 Good Food Guide.

Plates that cross borders

The menu shifts constantly but leans heavily into techniques that bridge different culinary traditions without losing coherence. Smoked goat arrives alongside tandoori carrots and a blood orange pickle, while burrata gets dressed up with chicory and smoked beetroot. Even desserts like the whipped Basque cheesecake embrace the grill, served with charred strawberries and a hit of Szechuan syrup. This fearless blending keeps the modern European cooking fresh and distinctly its own.

A neighbourhood joint done right

Totterdown benefits from a cool independent that operates comfortably above the street level yet refuses to put on airs. The space stays far removed from the city traffic noise, making it easy to drop in for a snack or settle in for early evening cocktails. Sunday lunches get a highly distinctive treatment with roasted meats reimagined through wasabi mustard and other unexpected pairings. Keenly priced fixed menus at lunch and early evening keep the experience accessible while maintaining exceptional value across the board.