Deli by day, bistro & private dining by night

A new restaurant experience from the chef of Dine With I supper club, Tim Owen. Offering great food and a magical atmosphere on Wells Road, Totterdown.

Have a favourite tipple?
Bring it along, we're a BYO bistro.

When a properly passionate, properly talented chef takes those down-to-earth, accessible ingredients and turns them into magic on several plates, a very special kind of alchemy happens.
The Pig Guide

Sample Menu

Our menu changes on a regular basis, but here are some dishes you might expect to enjoy.

Please call or email if you would like to know what will be served when you book.

Smoked haddock and saffron risotto, chive and dill oil

Chorizo and chickpea stew with free range confit chicken leg and harissa aioli

Tomato and barley orzotto with thyme marinated feta (v)

Lemon posset, roast rhubarb, smashed florentine biscuit

Please let us know in advance if you have any special dietary requirements.

Private Dining Available

Offering a unique evening with your own personal chef. Let us know your requirements and we'll give you a tailor-made event.

Upcoming Events

There's always something new coming up for special dates during the year. Take a peek at our facebook or instagram page to see what's coming soon.

The roast centred around beautiful slow-cooked brisket of dexter beef with salsa verde. Every mouthful is a taste-sensation.
KBowBristol – Life

Opening Hours & Bookings

Visit us at 152 Wells Rd, Totterdown, Bristol BS4 2AG

Deli

Wednesday–Saturday 10am-3pm

Bistro

Wednesday enquire within
Thursday–Saturday 6.30pm-9.30pm
Sunday 1pm-5pm

Private dining also available

To make a bistro or private dining reservation, call Tim on 07970 715 691
or email tipperowen@gmail.com

BOOK
NOW

Sample Menu

Menu is subject to change. Please call in advance if you have any special dietary requirements.

Starters

Smoked haddock and saffron risotto, chive and dill oil

Mains

Chorizo and chickpea stew with free range confit chicken leg and harissa aioli

Tomato and barley orzotto with thyme marinated feta (v)

Desserts

Lemon posset, roast rhubarb, smashed florentine biscuits

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