Most-loved dishes
AI summary of what 9 dish mentions say about the food
Wilsons’ standout dish is the gelato all’ostrica, rabarbaro ed erbe, a daring, oceanic-sweet creation that defines the kitchen’s playful, refined spirit. Reviewers praise the overall vibe as inventive yet grounded, where every plate surprises without pretension.
“Good, you taste the sea a lot but sweetened by the sweet and slightly sour notes of their rhubarb.”
What creators say
1 creator has covered Wilsons. Most active: Where The Foodies Go
One of the best if not the best restaurant in Bristol, with a Michelin Green Star. The food is exceptional, creative and seasonal, though the space is very noisy and intimate.
Dishes mentioned
Gelato all'Ostrica, Rabarbaro ed Erbe
Good, you taste the sea a lot but sweetened by the sweet and slightly sour notes of their rhubarb.
Paté di Fegatini di Pollo con Marmellata di Fragole Fermentata
The chicken liver has its iron taste, it goes very well with the fruity and that fermented, sour note.
Spigola della Cornovaglia con Salsa al Latticello e Prime Foglie di Spinacio
A delicate sea bass is made powerful by the sauces, both the buttermilk and the nettle stock. Delicious, fresh and spring-like.
Trota Dry-Aged Maturata nel Grasso d'Anatra con Aglio Selvatico in Due Consistenze e Brodo di Cipolla
The trout is buttery and with the wild garlic cream, the onion broth rounds everything and creates a complex but balanced taste in the mouth. Delicious.
Mousse di Ritagli di Trota in Foglia di Aglio Selvatico con Brodo Piccante
Fantastic, in the same broth but with a spicy kick.
