Midsummer House
Fine dining restaurant · Cambridge ·
Elegant French meals in a conservatory setting
Elegant French meals in a conservatory setting
"In an idyllic location overlooking Midsummer Common, inside an equally beautiful Victorian house, you'll find this stylish, long-standing restaurant. Over 20 years into its lifetime, the dishes are continually evolving thanks to a kitchen which is not afraid to push the boundaries. Every course is packed full of personality and originality, especially the stand-out desserts like delicious coconut parfait served in a mock-coconut shell made of Nyangbo chocolate. Luxury ingredients are generously used, flavours are measured and there’s an appealing range of different textures." - Michelin Inspector
"A Two MICHELIN Star restaurant offering innovative seasonal dishes." - Aashna Gajra
"Starry Michelin acclaim has lost some of its sheen as food culture has evolved; places that earn stars can be staid, stuffy, stale, or all three, and frequently feel like a waste of quite a lot of money. But Midsummer House, with its white tablecloths and starched napkins, gives a hint why the stars were attractive in the first place. From an overlook of the River Cam, the garden and terrace lend a winning homeliness to the proceedings, which are steered by founding chef patron Daniel Clifford and head chef Mark Abbott. Meals are dotted with little flourishes — like a cheese on toast canape that simply no one would believe is cheese or indeed toast, or a picnic basket of pneumatic, sugar-dusted bottereaux — that all feel genuine, rather than gimmicky. Midsummer is still on top of its game 18 years after earning a second Michelin star." - James Hansen
"A Michelin-starred restaurant offering high-end dining with genuinely excellent execution across its tasting and à la carte offerings." - James Hansen
"A pre-dessert brings something a little different at this Two Michelin Starred address: Sesame and White Chocolate Pyramid, Guava Sorbet, Coconut, Chilli & Garlic, with a creamy ball of guava sorbet and tasty coconut foam inside and, around the top, a thin sugar collar sprinkled with sesame seeds, flecks of red chilli and a touch of black garlic for complementary flavours and subtle warmth." - MICHELIN Inspectors