The story
Pompette is a French kitchen at 7 South Parade in Summertown, Oxford, and it holds two AA Rosettes for 2026. The restaurant also runs as an independent wine bar, run by husband and wife Pascal and Laura Wiedemann, with a menu that leans on bourgeois French cooking and the occasional European detour.
Pascal Wiedemann spent 14 years in London restaurants, starting with Henry Harris at Racine. He then opened Terroirs with Ed Wilson, where he became Executive Chef, before opening Six Portland Road. His cooking is classically trained French, drawing on ideas from across Europe. Stocks, sauces, desserts and the baguettes are all made in-house.
The Good Food Guide singles out sautéed lamb's sweetbreads with peas, broad beans and anchovy dressing, beef onglet, and kirsch choux buns with griottines and warm chocolate sauce. Weekday deals include saucisse frites on Tuesdays, a half roast chicken with tarragon jus on Wednesdays, and onglet with frites on Thursdays. A three-course prix fixe at £28 is served at lunch and in the early evening, Tuesday to Friday.
Apéro hour runs in the early evening, and the drinks list includes Ricard, Picon Bière and Normandy cider alongside French wines. The upstairs private dining room has a vintage elegant style and seats 8 to 12 guests, or 14 if you are willing to squeeze. Groups can choose a seasonal menu at £75 per person or a sharing menu at £95 per person.
Recognition
Ambience
Details
History
‘Francophiles love this place,’ although Pompette is not only a godsend for Summertown locals but also draws in diners who are prepared to undertake a long trip to sample its wares. With its walls emblazoned with artwork, a gorgeous summertime terrace and ‘attentive but knowledgeable staff’, no wonder it is reckoned to be ‘a must-visit’. And that’s before we get to the food. Long-serving chef/co-owner Pascal Wiedemann’s menu is entrenched in bourgeois French cuisine (with the odd European detour) and everything is crafted with care, passion and ‘perfect balance’. Welcome to the world of sautéed lamb’s sweetbreads with peas, broad beans and anchovy dressing, richly flavoured coarse-textured beef onglet, and kirsch choux buns with griottines and warm chocolate sauce. Other highlights include poulet frites on Wednesday (served Provencal-style in summer), a proper petit-déjeuner from 10am, and also a regular apero hour. Pompette is the charming French word for tipsy, so we do need to mention the drinks: Ricard, Picon Bière and Normandy cider all get a look-in alongside a list of patriotically French wines.
2 Rosette Award for Culinary Excellence
Location
Facebook
Instagram