Raphael

A short stroll from The Theatre Royal Bath, Raphael has been a fixture of the city’s foodie quarter since the 1980s.

Family-run and warmly informal, it wears an obvious love for wine lightly while keeping its menus in constant motion. Expect modern British cooking with measured contemporary flourishes, served in a cosy room where pre-theatre anticipation gives way to relaxed, late-evening conviviality.

The kitchen’s approach is classical technique with contemporary turns: chicken liver parfait offset with figs and date purée, or scallops enriched by chorizo, butter bean purée and a crisp tangle of potato.

Mains lean generous and polished with pork tenderloin served with buttery potato fondant and parsnip purée, or sea bass cooked sous vide with braised shallots, lardons and green beans.

Sweet courses keep things poised: a salted caramel tart with meringue and chocolate pearls, or a chocolate brownie lifted by cherry compôte, honeycomb and a glint of olive oil.

Book ahead, slip in before curtain up or settle in post-show, and let Raphael give Bath a taste worth applauding.