Brosh has now closed at its current site in Suffolk Parade due to relocation
Please contact Raviv at 07914735061 or watch this space for new development...


Brosh, Montpellier, Cheltenham, Gloucestershire, Raviv and Sharon

Israel lite

Brosh is a rare creature: a restaurant of real character, serving food which is an expression of the chef's experiences. The room is simple enough, being just white walls and dark wood tables; but when there is so much personality on the plate, the fripperies of design become redundant. It's the food that matters - and that's the way it should be in a restaurant. To read more...
Jay Rayner - The Observer

A Winner Of the Home Of Racing

My roasted maize-fed chicken was notably juicy and full-flavoured, ...all the virtues of great home cooking, but was so obviously labour-intensive you'd never get around to making it yourself. The dessert menu reads as temptingly as the rest of the list. To read more...
Tracey MacLeod - The Independent

Restaurants Of The Year

Tracey Macleod presents her hightlights of the year.
To

Evening Post, Bristol

The two starters we opted for were stunning... Main courses followed in similar fashion... A slice of surprisingly light almond, fig and rum tart completed a mean that made me very glad I had heard about the return of Raviv Hadad before the rest of the west country. If Brosh continues to server food of this calibre, it's going to be full up for the forseeable future, so book now. It really is worth the trip. To read more...

Gloucestershire Echo

Everything is made on the premises, from the sourdough bread, served as an appetiser to the fabulous haroset ice cream with fennel, cardamom, hazel nuts and sultanas... Such a painstaking approach demonstrates Raviv's commitment to excellent food. Dinner at Brosh was a delight, a genuinely unique and exciting experience.