The news that top Bristol restaurant Casamia is to close its doors permanently has sent shock waves through the city's hospitality scene. During many years as one of Bristol's premier dining venues with a coveted Michelin star, it has drawn diners from all over the world to the restaurant in the basement of the former General Hospital.
Announcing that it will close in August, owner Peter Sanchez-Iglesias has already hinted that he and his family have big plans for the site on Lower Guinea Street. Its replacement may even be open in time for Christmas.
"The project has served some amazing food - imaginative, complex and fun and for me personally it's been a breath of fresh air and really invigorating to see a restaurant operate so well in such an original way," Sanchez-Iglesias told hospitality site The Caterer.
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"But in the spirit of creativity the team and I are ready for a new project. We have great plans for this site to become something new, and a little more accessible, later this year."
The announcement did not mention the family's Michelin-starred Paco Tapas restaurant and pizzeria Pi Shop, both of which are located next to the larger Casamia site. At £180 per person for a 20-course tasting menu, before the optional £120 wine pairing, a meal at Casamia has always been a luxury and beyond the reach of most people.
With the cost of living crisis hitting people's pockets, diners are likely to have less money to spend on such luxuries. Whatever happens next to this family-run trio of restaurants, it seems that the owners will now look towards a more affordable and accessible option at least for the Casamia site.
The restaurant started life as a simple trattoria in Westbury-on-Trym with Peter Sanchez-Iglesias, now the chef-patron, running the kitchen with his brother Jonray, who sadly died in 2015, aged 32. It went on to achieve Michelin-star status and Peter Sanchez-Iglesias has also made a name for himself with his Decimo restaurant at The Standard hotel in London.
With costs spiralling for restaurants, both in terms of food and staff, not to mention rents, it's a tough time for hospitality. Customers, too, have less money to spend so a more affordable restaurant may well be the best option for the Sanchez-Iglesias family moving forward.
Maybe they'll expand their successful and popular Paco Tapas concept into the adjoining buildings? Whatever happens next for Casamia, it's sure to attract huge interest from foodies in Bristol and further afield.
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