The story
Dongnae (동네) means “neighbourhood” in Korean, and that sense of welcome defines this Bristol restaurant on Chandos Road. It is the second project from chef couple Kyu Jeon and Duncan Robertson, who previously opened the acclaimed Bokman in Stokes Croft. Their shared path began in Paris at one-Michelin-starred L’Atelier de Joël Robuchon, continued with a Michelin-starred restaurant in southwest France, and deepened during nine years living in Korea before settling in Bristol.
The menu is inspired by Kyu’s upbringing in Seoul and the couple’s time in Korea, with traditional Korean BBQ and fermentation at its heart. Kimchi, jeotgal (salted seafood), and all banchan are made fresh in-house. The jangs – doenjang, gochujang, and kanjang – are produced by hand using methods taught by master fermenter Sukja Jo. Ingredients are sourced from a close network of local suppliers: sustainable seafood from Devon and Cornwall, wagyu from Cotswold Wagyu, and seasonal produce from nearby farms.
Lunch Tuesday to Friday features a great-value set menu (soup, two banchan, vegetable tempura, and a choice of dishes like tteok galbi or mushroom sotbap). Dinner and Saturday lunch offer a full à la carte, including charcoal-grilled Wagyu strip loin, salt-aged mackerel, and whole grilled John Dory. For the curious, the Hanjeongsik – a Korean banquet-style menu – is available at dinner only, showcasing the best seasonal ingredients in a multi-course format. The wine list, curated with Bristol-based importers Vine Trail, focuses on low-intervention bottles that complement the deep, fermented flavours of the food.
Since opening in September 2024, Dongnae has earned a Michelin Recommended award, been named No.12 in the National Restaurant Awards Top 100 (2026), and received the Good Food Guide’s Chef to Watch award. Kyu was also nominated for SquareMeal Female Chef of the Year and CODE Hospitality’s Women of the Year. It is a restaurant that marries refined technique with genuine warmth – a place where Korean soul meets Bristol hospitality.
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'I have visited multiple times,' observes a fan, 'and every time the food, hospitality and atmosphere have been exceptional.' We don't want to say we told you so, but we flagged Duncan Robertson and Kyu Jeong as Chefs to Watch in 2025, and here we are. In the Redland district of Bristol, their Korean venue's name means 'neighbourhood', signifying everything we expect in a local favourite. Kyu draws productively on her own gastronomic heritage, but also takes a looser approach, weaving Korean flavours and techniques into freshly inventive dishes that might act as gateways to those who are new to them. Charcoal-grilled meats, including pork skirt and wagyu striploin, are the heart of the operation, but seasonal asparagus or Cornish red mullet might find themselves sizzling too. Meanwhile, smaller plates offer pin-sharp seasoning elements – gochujang, baek-kimchi, mussel salt with soondae blood sausage – that set the palate alight. Low-intervention wines, including chilled reds and crisp bubbles, make for great partnerships.
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