Hall Green Restaurant Guide

“About as good as fish ’n’ chips gets” – some 20 varieties of catch come ‘baked, battered or naked’ at John Molnar’s award-winning restaurant and takeaway, now with five outposts across Nottingham and Birmingham; nor is the venue, launched in 2011, just a mere chippie either: alongside sashimi-grade tuna, the menu offers the vegetarian ‘Momma Bains’ menu of samosas and curries, conceived by local Michelin hero Sat Bains plus his ma (hence its name).

“There is a real buzz to this serious foodie venue near central Nottingham” where an “energetic team of chefs deliver a top gastronomic experience” with a “high, Michelin-starred standard of innovation and flavour”. Occupying a converted former Victorian coach house on the Park Estate with brick-vaulted rooms: “once inside, it has a cellar-like vibe that certainly distinguishes it from other culinary destinations in the area”. Sat Bains alumnus Alex Bond focuses on a tasting menu format with five courses for £95 per person and seven courses for £120 per person: “the selection is long on interesting ingredients, and the wine pairings very diverse and excellent”.

2023 Review: With its untreated oak tables, black granite surfaces and antler candelabras, chef-patron Nick Gillespie’s unusual and “very quiet” venue makes an appropriate showcase for his distinctive modern British cooking, which provided some reporters’ best meal of the year. “Staff cannot do enough for you.”

“A large restaurant near several other rival establishments” – Amita Sawhney’s 200-seater in the city centre has become one of the better-known venues in the city since it opened over 20 years ago, thanks to its “consistently good” standard of cooking.

2023 Review: This “simply amazing” and decidedly upmarket Indian (which opened in 2014) recreates the atmosphere of polo clubs under the Raj, with “delicious food” that is “not overpowering”, and “friendly, knowledgeable staff”.

“Fine food and a great atmosphere make you feel you’re in Bangkok” at this funky street-food operation from Thai chef Ban Kaewkraikhot, who launched her UK business with Sukhothai in Leeds 22 years ago. She now has six Zaap sites across the north.

“A Nottingham lunch place of choice” – Corsican Stéphane Luiggi and local wife Louise’s relaxed city-centre Gallic fixture is a real local treasure; they “also do good dinners and speciality evenings” where you can explore a specific region of France through more elaborate six-course dinners with matching wines.

This “stalwart of the Nottingham Indian restaurant scene” is now in its seventeenth year, and “continues to serve very tasty and well-spiced food”. It’s very much a family affair, with Sunny Anand and his wife Monika running the service with his cousin Shelley Anand taking charge of the kitchen.

“Amazingly creative vegan and vegetarian food” continues to win raves for this fixture by chef Roya Bishop, who did time at Hansa’s restaurant in Leeds, before finessing her style alongside Michelin-starred chef Sat Bains; the food is so “deeply satisfying” that even non-veggies “never fail to be stunned” by a visit.

“Always a real treat to visit” – this well-established local institution is to be found near the castle in the atmospheric surrounds of the seventeenth century Newdigate House (also home to networking haunt the Nottingham Club), and – especially in summer when its terrace comes into its own – provides “a calm escape from the city streets”. Its rather ambitious food has proved “consistently good” over many years (and even “fabulous” on a good night) and reports this year suggest that it has attained a more consistent standard of late.

2021 Review: Tom Brooke, launched this 70-seater in Nottingham in September 2019 by splitting his existing Red Dog Saloon site (sibling to the well PR’d one in Shoreditch, as well as three others around the country) into two. The all-day format will offer Indian small plates cooked on a charcoal BBQ, with influences from Middle Eastern countries such as Persia, Turkey and Lebanon.

“Very authentic and reliable Sichuan cooking” gives this Chinese venture near the Lace Market an added string to its bow, that complements its large menu of more standard Cantonese fare. “The ma po bean curd is very moreish”.