Wilson's Restaurant
Bistro · Redland ·
Seasonal cooking, fruit-infused vodkas, own smallholding produce
Seasonal cooking, fruit-infused vodkas, own smallholding produce
"If you want to do the whole fine dining thing but have a phobia of white tablecloths and spending three hours wishing it was socially acceptable to go to Cineworld for your anniversary, then Wilson’s is the kind of lowercase fancy restaurant for you. Here, the modern European menu may ‘evolve with the seasons’ and the blueberry in front of you has been through a laundry cycle of hydration processes, but at its core, it’s a humming,Kinfolk-coded bistro with the good sense to organise an excellent set menu so you can focus on the flickering tealights and the sacred art of good chat." - Heidi Lauth Beasley
"Recognised within the MICHELIN Green Star Community in 2022." - The MICHELIN Guide UK Editorial Team
"There is so much to enjoy, and so much to admire, when dining at Wilsons. It’s one of those appealing neighbourhood operations that works in pure harmony, with everyone from the chefs to the service team sharing the same ethos. Sustainability and careful sourcing of superb ingredients are at the forefront, with the restaurant’s own smallholding providing much of the produce on the tasting menu of expertly crafted dishes. Each one is exquisitely balanced and full of understated originality, like dry-aged trout with pickled mushrooms and sweet onion broth." - Michelin Inspector
"Wilsons really fits the bill of being a proper neighborhood restaurant. Vodkas infused with various fruits sit on the bar and large blackboards list the day's dishes. Highly seasonal cooking is gutsy, generous and flavorsome and some of the ingredients come from their own smallholding." - The MICHELIN Guide Nordic Editorial Team
"Wilsons really fits the bill of being a proper neighborhood restaurant. Vodkas infused with various fruits sit on the bar and large blackboards list the day's dishes. Highly seasonal cooking is gutsy, generous and flavorsome and some of the ingredients come from their own smallholding." - The MICHELIN Guide Nordic Editorial Team
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