Lido Spa and Restaurant

We are ending this month on a high note! Our lobster tagliatelle was chosen as dish of the month on the MICHELIN Guide (official) inspectors’ dishes of the month for July! Congrats Piran Peters and all our amazing chefs!

Pictures captured by Ben Pryor

This summer just keeps on giving ☀️ We’ve had an incredible couple of months and August is full of exciting things ahead.

Join us for our final poolside DJ session of the year on the 9th of August with Huns n’ Roses as well as a very exciting live jazz and swing set with the 6 piece Barrel House Vipers on the 23rd of August! There will be a happy hour on both Sundays from 4:30pm - 7pm with selected cocktails just £7 🍸

Our spa bookings are now open for September with massage packages from just £55- all available to book on our website through the link in our bio. 🏊

What an honour to be listed on the 100 best local restaurants next to so many incredible names all over the UK. Thanks to everyone who voted for us and everyone who continues to visit us, enjoying the food and atmosphere in our poolside bar and restaurant, it truly means the world to us!

is just 2 weeks away and we couldn’t be more excited! Come say hi and try these delicious dishes as we cook over fire from Thursday 23rd to Sunday 26th of July on the Downs!

We are joining 8th- 12th July celebrating sustainable British seafood alongside Bristol’s top restaurants! Find these Greek inspired dishes from our restaurant and small plates menu:

•Charcoal grilled octopus with taramasalata, house pickled cucumber & ladolemono.

•Taramasalata with house pickles & sumac.

Supplied by the best and .

Fresh summery goodness! 🤤 All this from our poolside small plates menu. Tell us your favourite dish in the comments if you’ve been lucky enough to try any!

Devon scallops wood roasted on the half shell with fino, garlic butter & sweet herbs.

Courgette & feta fritters with tyrokafteri

Smashed cucumber salad with crispy chilli oil & black garlic tahini sauce

Tzatziki & sourdough flat bread.

Aubergine caponata, pine nuts & Arbequina olive oil.

Taramasalata.

Oak smoked cured chorizo with guindilla peppers.

House pickles.

Slow cooked Romana courgettes with ewe’s curd & salted almonds