5 Manchester restaurants named in OpenTable’s top 100 in the UK 2016

Written by I Love MCR
Last updated 7 years ago
People

Just over half of OpenTable’s 100 best restaurants in the UK 2016 are in London. Of the rest, five are in Manchester, more than any other city in the UK. Take that, Michelin.

‘These are the places that get it right every time,’ says OpenTable, ‘where each meal is memorable for the excellent food, ambience and service.’

The top 100 was determined by analysing more than 465,000 reviews from more than 5,600 restaurants across the UK – all submitted by verified diners.

Albert’s Shed

This stylish canalside restaurant in Castlefield serves classic British dishes and more with ample car parking a bonus. A picturesque place which is perfect for business lunches, weekend and evening dining out.

El Gato Negro Tapas

Chef patron Simon Shaw creates seasonally-influenced dishes, combining modern and traditional Spanish flavours and techniques while taking inspiration from closer to home. Great food perfectly complemented by a select range of Spanish wines and sherries, and a superb bar offering.

Evelyn’s Cafe Bar

An exciting cafe and bar in the heart of the Northern Quarter, serving breakfast, lunch, dinner – or just pop in for a coffee. The menu is as fresh as the surroundings, with healthy, nutrient packed dishes aplenty including a large number of vegetarian and gluten-free options.

Hawksmoor Manchester

Hawksmoor Manchester, the first outside London, is a 130-cover restaurant and 44-cover bar with an Edwardian interior and a menu which focuses on steaks from ethically-reared native breed cattle from the Ginger Pig along with sustainable seafood from around the British coast. The menu features a number of new dishes created especially for the Manchester restaurant including shortrib macaroni.

Tattu Restaurant & Bar

Tattu is a truly unique restaurant and bar offering modern, fine dining Chinese cuisine in beautiful surroundings. The menu showcases some of the most celebrated Chinese flavours and ingredients, blended with contemporary influences and cooking methods.

This article was last updated 7 years ago.
It was first published on 15 January 2017 and is subject to be updated from time to time. Please refresh or return to see the latest version.

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