Restaurant Twenty-Two
Cambridge, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
This Victorian townhouse has hosted a restaurant for many years and has long been a feature of Cambridge’s dining scene. Its current guardians are Sam and Alex, a young couple who’ve really made it their own. Sam’s food is poised, detailed and very precise; he has all the techniques and his plates are beautifully presented – go for one of the set menus and you’ll leave feeling impressed but also sated. The house has a bright, understated style and the young and enthusiastic service team – who explain the make-up of the dishes in full – keep the atmosphere welcoming and relaxed.
Unique Things
From Visitor Experiences
Intimate 22-cover setting with Scandinavian minimalist interiors: The restaurant embraces its small size with soft lighting and cozy, Scandi-inspired decor, creating a warm and intimate dining atmosphere in a converted Victorian townhouse.
Husband-and-wife team with Michelin-starred pedigree: Led by Sam Carter, who trained in renowned Michelin-starred kitchens including Gordon Ramsay’s Maze, and front-of-house expert Alex Olivier, the duo revitalized the restaurant in 2018 with a modern British, seasonal focus on local Cambridgeshire ingredients.
Highly detailed, modern British tasting menus with enthusiastic, educational service: The kitchen produces poised, precise dishes that are beautifully presented, while the young service team actively explains the composition of each dish, maintaining a welcoming and lively atmosphere.
Ingredient Stars
From Visitor Experiences
Cornish black bream
Orkney scallop
Pork jowl
Beetroot
Morels
- Cornish black bream: Used as a centerpiece in a signature dish, paired with beetroot and horseradish for a bright, clean flavor profile.
- Orkney scallop: Featured alongside pork jowl and XO sauce, creating a deep, rich, and comforting dish.
- Pork jowl: Adds richness and texture, complementing the scallop and XO sauce in a signature preparation.
- Beetroot: Served with Cornish black bream and horseradish, providing earthy sweetness and color.
- Morels: Paired with quail, asparagus, and Vin Jaune, offering a complex, earthy note in a signature course.