Waterside Inn
Bray, United Kingdom
⭐3 Stars
The Experience
From Michelin Guide
Set in a picture perfect spot on a bank of the Thames, this long-standing bastion of culinary excellence continues to go from strength to strength. Luxury is at every turn, from the finest crockery to indulgent ingredients, and this, combined with the effortless service, creates a truly memorable dining experience. The menu lists newer creations alongside the French classics, with the kitchen’s exceptional craft on display throughout – be it in a sublime lobster jus or a textbook 'quenelle de brochet à la Lyonnaise'.
Unique Things
From Visitor Experiences
1. "Restaurant with Rooms" Concept
The Waterside Inn is not just a restaurant but a "restaurant with rooms," offering guests the option to stay overnight on the banks of the River Thames, which is relatively rare among Michelin-starred establishments and adds a unique hospitality dimension.
2. 40 Consecutive Years of Three Michelin Stars
The Waterside Inn has held three Michelin stars for 40 consecutive years, a feat matched by only three other restaurants worldwide, highlighting its exceptional consistency and longevity in culinary excellence.
3. Exclusively French Wine Pairings
Unlike many top-tier restaurants that offer a global wine list, The Waterside Inn pairs its menus exclusively with French wines, reinforcing its commitment to French gastronomy and providing a distinctive, focused wine experience for diners.
Ingredient Stars
From Visitor Experiences
Signature Ingredients at The Waterside Inn, Bray
The Waterside Inn, a Michelin-starred restaurant, is renowned for its exquisite French haute cuisine. Here are some of the most honored or signature ingredients used in their dishes:
Lobster: Featured in the signature dish Tronçonnettes de homard poêlées minute au porto blanc, pan-fried lobster medallions are served with ginger-flavored vegetable julienne and white port sauce. This dish has been a staple since the early 1980s, showcasing the restaurant's commitment to using the finest seafood.
Rabbit: The Filets tendres de lapereau grillés sur un fondant de céleri-rave, sauce à l’armagnac et aux marrons glacés highlights tender rabbit fillets grilled and served on a celeriac fondant with armagnac sauce and glazed chestnuts. This dish showcases the restaurant's mastery of game meats.
Raspberries: The Soufflé chaud aux framboises (warm raspberry soufflé) is a classic dessert that has remained a favorite over the years. It exemplifies the restaurant's ability to elevate simple ingredients into sublime culinary experiences.
Macallan 12 Year Old Single Malt: Used in some of their sauces, this whisky adds a rich flavor profile with notes of vanilla, raisin, and orange, contributing to the depth and complexity of their dishes.