Tucked away in leafy South Gosforth, Ophelia continues to make a name for itself as one of the region’s best-loved – and multi-award winning – restaurants.

With chef-patron, Nick Grieves, at the helm, the neighbourhood Parisian-style bistro promises sophisticated, modern twists on classic comfort food against an intimate and elegant backdrop – making it a go-to for special occasions, mid-week date nights and weekend gatherings with friends and family.

And as its reputation continues to blossom, so does its accolades. As of this month, it is now included in The Good Food Guide’s list of Britain’s Best 100 Local Restaurants for the second year in a row. Not only that, it’s also one of only three restaurants included in the list from the Newcastle/Tyne and Wear area and is among only 13 listed in the North East.

Earlier this year, Nick and his team were also awarded a mention in The Star Wine List White Star listings for their superb wine offering, inspired by their love of France and curated and poured by their experienced in-house sommeliers.

The Star Wine List is the premier guide to great wine-led bars and restaurants, covering 40 countries on all continents, and Ophelia’s inclusion further cements its place as destination for the best bottles in not only the region, but the UK.

For the cocktail-lovers, the restaurant’s master mixologists never miss and top tipples among locals include the Clover Club – a muddle of Hepple gin (made in Northumberland), stewed raspberries, dry vermouth and lemon – and a Cognac Sour, made with Hennessey, Cointreau, lemon and sugar.

Both favourites sit alongside all your usual classics, including Martinis, Negronis and a brilliant Bloody Mary, and visitors can enjoy them alongside their meal or with snacks and at a reduced prince during late night happy hour – after 8.30pm.

Dish-wise, today, its open kitchen serves up a short and fuss-free set-price menu that reflects what you’d find in the real deal Parisian bistros – the kind that are so close to the team’s heart. Their creativity and love for both seasonal and local produce shine through and guests can choose to enjoy either two, three or four courses.

We at Portfolio North team are no stranger to Ophelia’s mouth-watering offerings. Having visited on numerous occasions, we can confirm that we never leave disappointed by our gastronomic adventures (a seamless experience every time) and are always taken by the restaurant’s warm ambiance, tasteful interiors (we love the artwork) and cosy lighting.

Dishes change between visits, but foodie highlights during our most jaunt visit included creamy puy lentil risotto with pickled lettuce and tangy 36-month aged parmesan for a welcomed umami hit, followed by a fresher-than-fresh seafood extravaganza, with a succulent fillet of halibut as the star, a clattering of Shetland mussels and vibrant tangle of greens and parsley-packed pomme puree.

Ophelia does fish oh-so well and, in the past, we’ve tried everything from simple flaky cod to red prawns, served with raspberry and red pepper (try it now while you can – you won’t be disappointed).

The kitchen’s famous cheese souffle – made with sharp Montgomery cheddar cheese and buttery leeks – has always been a go-to starter of ours, too, so keep your eyes peeled whenever you next pay Nick and the team a visit in case they decide to bring it back.

Meat-wise, the steak au poivre is a must-try, best-served with French fries and a side of creamy spinach, or something similar. We’ve also opted for melt-in-your-mouth lamb on past visits, creatively encased in crunchy cabbage parcel and served with seasonal vegetables, as well as rich veal rump, joined fresh peas and jersey royals.

Dessert can never be skipped – believe us. A recent stand-out was the creamy (and perfectly formed) fennel and honey panna cotta, made extra-special with sweet strawberries and a splash of vin jaune vinegar to keep the tastebuds on its toes.

And because chocolate is always a good idea, we’ve also said yes to the restaurant’s iconic chocolate mousse with preserved cherries (it’s been around for a while – and for good reason) time and time again, however the chocolate cake with shiitake Chantilly cream (trust us – it’s divine) is just as satisfying. It’s on the menu now, so grab a fork while you can.

For more information, or to book, visit https://opheliagosforth.co.uk/