WELCOME TO BIANCHIS
Situated in the heart of Montpelier, within the old site of the legendary Bells Diner, Bianchis is an explosion of Italian Heritage.
Come and enjoy a five-course a la carte menu and an impressive wine list with jewels from all over the new and old world.
Bianchis has 4 separate areas all named after one of the four Bianchi sisters, Frances, Anna, Dina & Vittoria. We also have Nonna’s kitchen and Aldo’s wine list – this is a family affair.
THE
EXPERIENCE
The food served at Bianchis has its genesis in the ethos of honest cooking. In other words, the ingredients we combine speak for themselves, each in their own voice. We use the best local and, sometimes, international ingredients to skillfully accomplish this. So, whether you wish to enjoy the enduring comfort of a plate of freshly hand-made pasta or indulge in five courses of delicacies from all over Italy, Bianchis offers it all.
We work with some of the best suppliers of meat and fish in the West Country and we’re proud to say that provenance and quality are paramount to what we do. Our kitchen works off induction and charcoal, which yields both eco-efficiency and flavour in abundance.
FOOD AT BIANCHIS
WINE AT BIANCHIS
Wine is at the heart of any Italian meal and eating in Bianchis is no different from that. However, we’ve gone beyond the borders of Italy to bring you a full selection of old and new world wines, affordable, high-end, light and crispy to big and bold ones. Gaia, our general manager, is just the person to assist you with your options.. It’s our great pleasure to also offer ‘Aldo’s List’; a separate selection of wines chosen for their extra special qualities.
Dinner is served from 17:30 and you will find our a la carte menus gracing every table then. We offer five courses, all of which distinctively compliment each other, and a wine list we confidently commend to you.
See our sample menus:
For Groups of 10 or more:
Meet our managers...
Find out a little more about who runs the show at Bianchis...
GAIA - GENERAL MANAGER
Born on the island of Ilha Bela, São Paulo, Brazil and raised around the world in an Argentinian diplomatic family, I grew up surrounded by diverse cultures, flavours, and traditions. This global upbringing shaped both my palate and my perspective.
I began my culinary journey at 14 at Ultracomida, later working as a cheesemonger at the Oxford Cheese Company and sailing the Caribbean as a yacht stewardess.
After time at London’s Sardine, I moved to Bristol to join Poco Tapas Bar, where I spent 6 years as their assistant manager and resident florist.
In 2024, I proudly joined the Bianchis family, bringing my experience and passion to our Italian trattoria.
I love weaving nature into the dining experience and can often be found foraging wild ingredients to elevate our food and drinks.
Favourite Drink
“A passion fruit caipirinha on a beach in Salvador Bahia, eaten with acarajé, vatapá and caruru, preferably with sea salt in my hair and sand on my feet and absolutely no intention of going home early.”
Favourite restaurant in group
“My favourite spot within the Bianchis family is, naturally, Bianchis. But truly, each restaurant has its own soul, its own rhythm, and its own beauty.”
Favourite restaurant Bristol
“There are so many brilliant independent restaurants in Bristol that choosing a favourite feels impossible. I have a soft spot for Bokman, Cor and Clouds”
EMILIO - HEAD CHEF
I was born in a village situated at the meeting point of three regions: Modena, Reggio Emilia and Mantova, an area often referred to as Italy’s “Food Valley.”
I later moved to Modena, where I began my career in the kitchen.
In 2014, I travelled to Bristol and quickly fell in love with the city and its vibrant food scene, eventually deciding to make it my home.
My first restaurant role in Bristol was at Jamie Oliver's and in 2022 I joined the team at Bianchis.
I love working at Bianchis because of the people, the style of the food, the quality of the produce and the freedom I have to express myself through my cooking.
Favourite Venue
"Ripiena - because I come from the region of stuffed pasta, seeing a restaurant in Bristol focusing solely on pasta ripiena is nostalgic for me"
Favourite Dish
"Pumpkin ravioli, amaretti & pear mostarda - a classic"
Venue Shoutout
"Clouds in St Werburghs, we recenently went there for a staff party and I loved the food and ambiance"