Oxford Restaurant Guide

“Genuine Japanese-style ramen and dumplings” from Japan Centre owner Tak Tokumine hit the spot with “generous portions, excellent flavours” and “very good service” at his expanding group based in the West End. There are now seven venues in London, plus Ichiba food hall in Westfield Shepherd’s Bush and offshoots in Oxford and Manchester. The summer 2022 launch of a branch in Kensington High Street was expected to be the first of several under a new franchising arrangement.

Bang in the middle of Oxford – occupying an early seventeenth-century building where Raymond Blanc cut his teeth as a chef in the 70s – this solidly rated Thai outfit celebrates its 30th anniversary this year. “Very much eclipsed in the last decade by Oli’s Thai, but the latter’s closure leaves a gap which this old favourite partially fills”.

“In the medieval vaults of the University Church, in the centre of Oxford and the university” – this sweet but also “busy and vibrant” self-service café serves “large portions of freshly-cooked daily specials at very reasonable prices, as well as soups and salads”. Great views of the Radcliffe Camera from the outside tables.

The “modern brasserie” in the central Old Bank Hotel serves “interesting, well thought-out dishes with a bit of pizzazz” in a “nice room – not too formal but equally quite smart”. It’s “such a pleasant place to eat: the food is not fancy and overworked but properly and consistently cooked”, and “the prices are very reasonable”. “Service is pleasant and efficient without being particularly friendly – like the food, they get the job done.”

“Classic bistro food” – “delicious and beautifully presented, amid a good ambience” – makes this a handy venue for a meal, an easy walk from the Ashmolean Museum in the city centre; the set lunch is particularly good value.

The “surprisingly delicious and wide-ranging menu” combines sushi with yakitori skewers (the so-called ‘sticks’) at this extremely popular Japanese-inspired group, whose “bustling” branches betray the Scandi style of their Copenhagen-based owners. It’s “a perfect choice if not everyone wants sushi” (even if it’s “expensive and portions are a bit on the small side”). A tenth branch is promised in late 2022 in Westfield W12.

“Much better than the long-established, tired pizza chains!” – the Elliot brothers’ growing group is the most-mentioned of London’s more artisanal pizza multiples in our annual diners’ poll, inspiring joy with their “authentic Neapolitan preparation, with quality ingredients” and featuring “yummy crusts and interesting flavour combinations”. And you get “consistent quality irrespective of the branch visited” too, even if conditions can be “a little cramped and chaotic”.

“The beautiful roof terrace of the Ashmolean Museum” makes a “great location” for an “excellent afternoon tea” – with a glass-fronted indoor area for winter use and an open-air lounging space and bar in the summer. More generally though, it’s “a pity the food is overpriced and doesn’t live up to the setting”.

“Brilliant cooking and a very buzzy atmosphere” attract a “significant Chinese clientele” to this “big restaurant in the lovely Old School on Gloucester Green”, in the middle of Oxford. It has a sister restaurant at Westfield Stratford in east London.

This “old-school” Gallic bistro is “consistently good in every way, and still probably the best-value food within walking distance of the city centre”. It’s also “much better than the chain used to be” (having split off when that company went spectacularly bust 25 years ago).

This “independent & affordable” restaurant, wine bar and vintner in Jericho makes a “very welcome addition to the Oxford food & drink scene”. With more than 400 vintages available, wine is very much the star of the show, backed up by “very knowledgeable staff” and a “friendly ambience”. There are also branches in Salisbury and Frome.

This very “attractive hotel” just north of the city centre makes good use of a “lovely” seventeenth-century building with an ambience redolent of “Oxford academic power and money”. Foodwise, the ratings are dragged down by the odd reporter who feels its “bog-standard brasserie food needs more competition”. The best bet might be its “very nice traditional tea – especially when served in the courtyard garden”.

“Fresh fish cooked simply to perfection” is the siren call to this “great seafood spot on St Clement’s, in the heart of the city”. The menu runs the gamut from burgers and ‘posh fish fingers’ through to fresh Devon oysters, Canadian lobsters and seafood paella with black venus rice.

This “picturesque riverside venue” on Oxford’s Osney Island (which opened in 1871 as The Waterman) is notable for its “laid-back but beautifully presented vegetarian food, full of flavours from a varied and interesting menu”. “I’m not a vegetarian myself but most definitely hope to be back”. Top Tip – “the whipped goats’ cheese”.

“You really feel like you’re in a continental bistro” at this “good-value and ever-reliable venue” in Jericho which has been popular for two decades. There is extra outdoor seating nowadays, which adds further to the Mediterranean atmosphere, and this year will see the opening of five bedrooms.

“The best tapas ever” insist aficionados of the “short and interesting menu” at this “exceptional” former chemist’s shop. “Yes, it’s a little pricier than average, but let’s face it – this is by no means run-of-the-mill tapas!”. Top Menu Tips – “stunning aubergine, crispy chickpea and the baked cauliflower dishes”.

“The food is exceptional and very different to what you’ll find elsewhere” at this fast-growing chain (nine and counting) of “cheerful” Sri Lankan venues – whose “absolute bargain prices (£35 for the three of us)”, “fantastic vegan options” and gluggable cocktails make it a particular “hit with students”. Top Tip – “sri-tato is genuinely wonderful”.

The “wonderful greenhouse setting” of this romantic and long-established north Oxford fixture was revamped and extended to the tune of £1.5 million during a three-month closure last year, giving it an appropriate leafy atmosphere. Originally a late-Victorian florist’s, the Grade II-listed building was converted into a restaurant almost 40 years ago. There’s a “nice buzz” to the place, and a “reliably good European menu” from new chef Matt Smith, but the feeling persists that – if you take into account the prices – the food is somewhat “run of the mill”.

From the illustrious stable of London’s Anchor & Hope and Canton Arms, this “cosy”, high-quality gastropub exploded onto the Oxford dining scene in 2010. It keeps a much lower profile nowadays, notwithstanding its “friendly” style and “fantastic” cooking.