The Olive Tree

Frommer's Review

This is one of the most sophisticated little restaurants in Bath. Head Chef Marc Salmon uses the best local produce, with an emphasis on freshness. The menu is changed to reflect the season, with game and fish being the specialties. You might begin with a tomato tart with goat-cheese fritters or a galatine of wood pigeon, duck, and rainbow chard set off with a spiced gooseberry chutney. You can then proceed to such good-tasting mains as roast rum of West Country lamb with sweetbreads or Aberdeen Angus rib-eye steak with a tarragon gnocchi, or perhaps roast loin of venison with beet in a port-wine sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.