The story
Mediterranean cooking at Bristol Lido reflects head chef Pash Peters’ Greek upbringing, shaping a menu that favours straightforward technique and seasonal ingredients. His approach earned the venue recognition in The Good Food Guide for 2026, with reviewers highlighting the carefully considered plates. Chargrilled octopus arrives with taramasalata and ladolemo, while gemista features roast vegetables stuffed with rice and pine nuts beside whipped mizithra cheese. The kitchen balances these Hellenic notes with broader European influences, keeping the focus on ingredient quality.
The original swimming baths opened in 1850 before undergoing a careful restoration led by the Glass Boat Company in 2006. Today the glass fronted first floor restaurant sits above the active pool, offering natural light and clear sightlines across the water. Guests often gather here for family celebrations or client dinners, drawn by the relaxed energy that matches the surrounding Clifton neighbourhood. Regular supper club events bring visiting cooks into the same space, turning routine visits into shared table experiences.
The wine cellar leans heavily toward Mediterranean regions, with the predominantly European list now including selected Hellenic bottles. Tuesday evenings welcome guests to bring their own fizz alongside the poolside bar service. For those combining leisure with a meal, the swim and dine packages pair two hours in the water with a two course lunch or dinner. Recent collaborations have extended this model to family style seafood feasts, served on large communal platters sourced from local sustainable suppliers.
Recognition
Ambience
Details
History
1 Rosette Award for Culinary Excellence
'Swim, massage, dine... what's not to like?' Part of a delightfully restored Victorian swimming baths turned private lido, this glass-fronted first-floor restaurant is a stalwart for local residents, who can dine as part of a package deal (a separate small-plates menu is offered in the ground-floor poolside bar). With a spa now added to the Lido’s offer, plus special events and guest-chef supper clubs, the owners have created a vibrant community space equally suited to family celebrations or entertaining clients. ‘It’s the epitome of the joy and connection that food can bring,’ noted one fan. Current chef Pash Peters has ‘transformed the place,’ according to one reporter, delivering ‘carefully considered food full of flavour’, with strong echoes of his Greek upbringing in Med-influenced dishes such as chargrilled octopus with taramasalata and ladolemono or gemista (roast vegetables stuffed with rice and pine nuts accompanied by whipped mizithra cheese). Enthusiastic staff receive universal praise, and the predominantly European list now has some Hellenic entries, with prices rising steeply from the good-value house options.
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