Bocanova

Bocanova instils a lively nudge of South America into the life of Bristol, and chef/proprietor Humberto Benevenuto is not averse to a quick touch of Mediterranean influence infiltrating his pots.

The result is a lively blend producing starters such as cream of black beans and flat parsley, garnished with crispy pancetta cream and crostinis, or chicken liver and brandy parfait with a mango salsa, marinated olives, fennel and olives with yoghurt dressing. Main courses tend to derive from a wider church and slow cooked belly pork on a bed of spring onion mashed potato in a white wine, honey, grain mustard and ginger sauce garnished with prunes in a syrup of Scotch whisky is a regular favourite. So too is the seared fillet of lemon sole on a bed of puy lentil and herbs in white wine cream of coconut and prawn sauce with lime leaves, garnished with mangoes. The olive bread and ciabatta are notable and the marinated olives help to set the scene.

At three courses for £23 most would regard Bocanova as value for money and a welcome change from the more numerous cuisines other than our own that abound.