The story
Little Hollows Pasta serves Italian food at 26 Chandos Road in Bristol, with fresh pasta at the centre of the menu. The Michelin Guide gave it a Bib Gourmand in 2026 for good-quality, good-value cooking.
The owner, Chris Davis, shapes the pasta in the shopfront window on Chandos Road, so passers-by can watch the dough take form. The kitchen works with bronze-die extruded shapes such as linguine, fusilli and macaroni, alongside handmade filled pastas. Ingredients come from local, family-run importers and producers.
Filled pasta has a clear signature. Half-moon casoncelli are stuffed with roast celeriac and Parmesan, then finished with honey, butter and chopped pickled walnuts. Tagliolini comes with a prawn-head sauce, chilli, basil and a butterflied prawn. Guests who need gluten-free food are offered a selection of small plates, as the restaurant does not make gluten-free pasta.
The dining room is bright and airy, and the garden is sunny in warmer months. Rough wood floors, bare tables, salvaged chairs and trailing plants on high shelves give it a relaxed, lived-in feel. The Good Food Guide rates it Good for 2026.
The wine list is mostly Italian and French, with a decent choice by the glass. Desserts include tiramisu and affogato.
Recognition
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good quality, good value cooking
Visitors consistently praise the ‘welcome and engaging’ service at this laid-back pasta emporium that has come a long way since its days as a pop-up. Watch owner Chris Davis beatifically shaping a seemingly endless ribbon of pasta in the restaurant’s shopfront window workspace. Inside, the lived-in decor of rough wood floors, bare tables and salvaged chairs, plus high shelves housing trailing plants and bottles of wine, creates a relaxing vibe. The short menu naturally showcases Davis’s freshly made pasta, though starters could be anything from monkfish carpaccio with orange and shallot to a wonderfully moreish white bean, fennel and sausage ragù with chive butter. Mains are expertly crafted, precisely cooked and lavishly dressed delights, say a generous plate of half-moon casoncelli stuffed with roast celeriac and Parmesan and bathed in honey, butter and chopped pickled walnuts or tagliolini with prawn-head sauce, chilli, basil and butterflied prawn. After such a high, desserts (including traditional favourites such as tiramisu and affogato) can be a bit of an anti-climax. To drink, a modest list of almost entirely Italian and French wines offers a decent selection by the glass. Visit Tuesday to Friday lunchtime to take advantage of the great-value set menu (three courses for £26 at the time of writing).
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