Bianchis

The story

Bianchis Bristol: Award-Winning Neighbourhood Italian in Montpelier

Chef Emilio and the kitchen

At Bianchis in Bristol, Chef Emilio channels his roots from Italy's Food Valley into honest Italian cooking that lets ingredients speak for themselves. Emilio arrived at the Montpelier venue in 2022, drawing on training across the Modena, Reggio Emilia and Mantova region to craft hand-made pasta and seasonal dishes. The kitchen employs both induction and charcoal heat sources to cook meat and fish supplied by West Country specialists.

Standout dishes and seasonal menus

The five-course Italian menu features gnocchetti nero in bisque paired with crab, kohlrabi and soft herbs, offering a rich start to the meal. Guests often follow with grilled pork tenderloin served on soft polenta with cime di rapa, a hearty secondo that complements the delicate antipasti like radicchio salad topped with smoked ricotta and pumpkin seeds. For dessert, the chocolate and hazelnut tart arrives with intensely savoury crème fraîche, balancing sweetness with depth.

Rooms named for the family and wine cellar

Occupying the former site of Bells Diner, the dining space splits into four rooms honouring the Bianchi sisters, Frances, Anna, Dina and Vittoria. A scuffed floor, low lighting and a 60s soul soundtrack create a laid-back environment where bottles of wine stack against every available shelf alongside damasked tablecloths. General Manager Gaia guides selections from an extensive list that spans affordable everyday labels to Aldo's curated collection of serious vintage wines.