Gildas

I came to this restaurant last year and it was absolutely delicious, but unfortunately, things have gone downhill since then. The octopus was so chewy I could barely cut through it, and the lamb was overwhelmingly “lamby” and fatty. I actually had to spit out parts of the food into tissues multiple times — not exactly an enjoyable experience. Really disappointing compared to how great it used to be.

Great Spanish food, cheese, and wine. Chic interiors, and food portions served generally to share. The menu changes seasonally, so we had the benefit of trying their latest spring menu. We had the signature Gilda skewer to start, churro, bread and cheese (Gouda, served with almonds and a drizzle of honey), fire-grilled eggplant, and the fish tortilla.

Specially Spanish Tapas . The food was incredible. The kitchen staff extremely helpful (we sat at the kitchen bar) and enjoyed every dish we had. We will be back to try more and definitely for 2 recommend sitting at the kitchen bar as the Chefs were interactive and helpful with our selections

This was not just dinner. This was a journey. A moment where time quietly dissolves and you are left alone with pure sensation. Gilda is a place where food does not shout. It speaks softly and lands straight in the heart. The space is light warm alive. The open kitchen feels like a theatre where every movement is intentional calm and beautiful. You sit down already sensing that something special is about to happen. From the very first dish something shifts. Textures move like waves. Sweetness smoke acidity salt. Everything is so precisely balanced that your mind simply lets go. You stop analysing. You just eat. And smile. The food melts on the palate and carries you somewhere far away into an almost otherworldly gastronomic space where noise and rush no longer exist. The meat is tender to the point of surrender. Sauces are not decoration. They are continuation. Vegetables are revealed in ways that make you realise you never truly knew them before. Even the simplest combinations suddenly feel like a revelation. At some point you notice you have gone quiet. Because talking feels unnecessary. Because you want to listen to the plate. Every single one. Until the very end. And then there are the people who make this magic possible. Special recognition to Marco Rori and Benoit Jackman. This is hospitality at its highest level. Not management but presence. Calm confidence attention to detail and a genuine warmth that makes you feel not like a customer but like a truly welcome guest. Everything flows effortlessly beautifully and with intention. And of course the incredible male chefs behind the kitchen. Focused grounded deeply connected to their craft. You can feel the dialogue between their hands and the ingredients. They do not just cook food. They create emotion. Energy. Atmosphere. Something real and impossible to fake. At Gilda everything aligns. People space cuisine and soul. This is one of those rare places where absolutely everything is outstanding. Where there are no weak points. Where you leave not just full but happy. And long after you are gone the flavours keep replaying in your memory. Gilda is where food becomes emotion. Where you are carried away. And where you never quite want to come back.

We sat by the kitchen, a beautiful experience. The food was elegant, well thought out, and very tasty. Everything was fresh, the mussels were a personal fave! They also make a great gin martini. Will definitely be back

Had dinner here for the first time. I was pleasantly surprised - beautiful food - a lot of interesting dishes like the calamari with pig jowl, beef tartare with Jerusalem Artichokes and the saddle of lamb was tender, perfectly cooked. The kombu soft serve is a must have. Generous portions too. This was a collab dinner with another chef so I’ll have to return to try their regular menu.

Wow wow wow!!! We walked in here for a drink before dinner & left wishing we had a reservation for dinner here instead. We were sat at the kitchen top bar & id say that’s the best seat in the house! The woman who was head chef was absolutely so kind & polite. Watching the chefs cook and serve up such fine items was magical. The service was 10/10, the cocktails were delicious & I love the non alcoholic options! (Wish there was a non alcoholic wine available). We will definitely be returning to have a special meal here. The staff make you feel so welcome & the attention to detail is crazy. We left wishing we could’ve stayed all night. The smell of the kitchen would fix any bad day.

Came in for a drink and a light dinner midweek. The atmosphere is dull and could only be improved on a pleasant evening by opening the many many windows to the evening air. Yet another place that looks at a solo diner like you have two heads. Oh well let me see, yes we can seat you in the corner at the bar where nobody has to know you exist - is that ok? Ugh. Plenty of small tables that were still empty when I left. The skinny floor manager perhaps doesn’t know how to use his reservation system. Service is cold and perfunctory. There’s no effort to engage with the customers just each other. I think including the kitchen there were more staff than customers anyway. So I guess it’s a pecking order when it comes to who to spend your time with. The wine list is fine and suits the style of food but the food itself is hit and miss. The Tartare was pleasant but the elements were poorly balanced - the potato crisps served alongside were so small in size that you had to wrestle with the bowl and there was so much sorrel compared to tartare that it was dominating in both texture and taste. The Tortilla Bacalhao (which I’ve had in San Sebastián) was undercooked by about a minute or two. You should be able to cut and pick up a piece on a fork without it falling apart all over the plate into a gooey mess. The piquillo peppers on top were a massive slab that added another layer of difficulty to eating and the entire thing was underseasoned. If I didn’t know it had salt cod in it I might not have guessed. You may have to wait for half an hour up the street at Bar Copains to get a seat, but do yourself a favour and make the smart choice.