Pasta & Grains
Hand-cut pappardelle, slow lamb ragù
£19
Wood-fired Mediterranean · Bristol
Fire, olive oil, and one long table.
A single oak-fired oven, a candle on every table, and the food of the sunlit coast cooked slowly, the old way.
The house
Cooked the way the sun would.
We opened Olive & Ember in a former cooper’s workshop, and built the oven before we built the kitchen. Everything here touches fire: the aubergines that blacken on the coals, the lamb that rests beside the embers for seven hours, even the honey we burn for the ice cream.
Olive oil comes from one family grove in the Peloponnese. The herbs come from the yard out back. The candles are lit at 4:45, whatever the weather.
Meet the kitchen
From the kitchen
A few things we are proud of
Mezze
Blistered flatbread from the oven floor
£8
Desserts
Orange and olive oil cake
£9
Live fire
Oak, olive and vine prunings. No gas grills, no shortcuts, a fire tended from noon.
By hand, each morning
Pasta rolled, flatbread stretched, yoghurt strained. Nothing arrives in a bag.
Small growers
Forty bottles from family vineyards in Greece, Sicily, Lebanon and the Languedoc.
Reservations
Come in from the cold.
Book a table online in under a minute. Weekends go quickly, so if the time you want is full, try the bar: half of every evening is kept for walk-ins.
Reserve a tableOpening hours
Checking…
- Monday
- Closed
- Tuesday
- 5:30pm – 10pm
- Wednesday
- 5:30pm – 10pm
- Thursday
- 5:30pm – 10pm
- Friday
- 5pm – 11pm
- Saturday
- 5pm – 11pm
- Sunday
- 12pm – 9pm
Last orders thirty minutes before close. Bar open for walk-ins.
Kind words
“The lamb shoulder fell apart at the touch of a spoon and the room smelled like a hillside in August. We stayed until they turned the lights up.”
“Genuinely the best mezze in the city. The smoked aubergine alone is worth the trip, and the staff never once rushed us.”
“They catered our 40th in the Hearth Room. Every guest asked for the recipe for the flatbread. We could not have asked for more.”
Give a table
Gift cards, sealed with wax.
Send dinner by the fire to someone who deserves it, by email in a minute or by post in a wax-sealed envelope.
