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Good restaurants dot the region, thanks to a steady flow of fine chefs seeking to cater to wealthy locals and waves of demanding visitors. The country's food revolution is in full evidence here. Restaurants have never had a problem with a fresh food supply: excellent regional produce, salmon from the rivers Severn and Wye, local lamb and pork, venison from the Forest of Dean, and pheasant, partridge, quail, and grouse in season. Also look for Gloucestershire Old Spot pork, bacon (try a delicious Old Spot bacon sandwich), and sausage on area menus.
Chef and restaurateur Michael Alexiou bought Woolmarket House in 1986 and transformed it into this charming restaurant serving traditional Greek cuisine. The mezze and fresh seafood are particularly good, and there are seasonal daily specials on the blackboard. The atmosphere is laid-back and the service is friendly.
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