Authentic Italian food at the right price. Hot food, delicatessen, take away or delivery. It’s been 3 years since we open the first shop! We hope to see you soon!
What an amazing journey, we’ve meet a lot of people during this adventure, customers that became friends, we worked alongside incredible team members, we’ve improved recipes and techniques, we’ve moved from to to number fifty to to . We grew, we won, we failed, we learnt, we got inspired and
we are now ready to focus on
the next step. We’re going to take a break from Monday the 6th of September thinking about the right location, the right menu and the right timing. Kind Regards,
Alberto Noriega, director
03/09/2021
It’s been 3 years since we open the shop! What an amazing journey, we’ve meet a lot of people during this adventure, customers that became friends, we worked alongside incredible team members, we’ve improved recipes and techniques, we’ve moved from Glitch to To The Moon to Number Fifty to The Boardroom Bristol to Bristol Old Vic .
We grew, we won, we failed, we learnt, we got inspired and we are now ready for the next step.
For the last 2 days we will share the kitchen with Pizzarova come over for the last dinner at us.
We’re going to take a break from Monday thinking about the right location, the right menu and the right timing.
No rush this time.
Kind Regards,
Alberto Noriega
22/07/2021
PIZZA IN TEGLIA ALLA ROMANA, FOCACCIA SANDWICHES AND FARINATA WRAPS. We’re going to stop making those at the Bristol Old Vic pop up, leaving pizzarova dealing with dough business. That means that you have ONLY today and tomorrow lunchtime to try our fluffy and crunchy baking products before they disappear for a while. Available to eat in, delivery and take away.
in
15/07/2021
NEW LOCATION ALERT: from Tuesday 20th of July we will share the kitchen with the mighty .
A huge thanks to for get us involved and to the Old Vic to let us pop up into their stunning venue. I mean, look at the pics!
Opening times will be Tuesday to Friday 4PM-9PM, Saturday 12PM -9PM and SUNDAY 4 PM - 9PM.
The menu will include new pasta dishes 🐟
The boardroom kitchen will stay open for lunch only until Saturday 31st of July. That’s the last chance you have to try our pizze, focaccie and farinate wraps because we won’t have them on the Old Vic menu, so book you lunch now if you fancy the last slice ;).
09/07/2021
ARANCINI (or arancine, in Sicily). Yep, finally! this saffron infused breaded fried-on-the-rder rice balls come with 3 flavours: Taleggio cheese + mozzarella, porcini mushrooms + grilled ham + mozzarella, and stilton + walnuts + mozzarella. Each portions contains 2 arancini, laid on a bed of rocket , dusted with parmesan. Available right now, eat in, take away or delivery. They’ve been included in the lunch deal too! A big shout out to that always asked us to make them and we finally did. Amazing photography by .
We’d like to remind you that from the 19th of July we will only be open for lunch, so book your table now if you’d like to come in the evening before then.
in
03/07/2021
Today Saturday 3rd of July we will be open from 12 PM to 3PM.
We apologise for any inconvenience.
Team Grano
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What is Grano kitchen?
Grano is a ‘grab and go’ Italian kitchen in central Bristol selling home-made, hearty, wholesome, affordable meals between 12 noon and 7pm Tuesday to Saturday. We have a seasonal menu including vegan, vegetarian, gluten-free, and dairy-free options.
What Grano means?
The Italian word ‘grano’ means wheat – the grass which produces the cereal grain used to make flour. It is the main ingredient in pasta, pizza and focaccia.
‘Grano’ is also a fusion between the name of my friend Domenico Graziano and mine, Alberto Noriega (founder of the business).
Grano also translates as ‘dough’ – street slang for money.
My story so far
My name is Alberto Noriega. In March 2014 I moved from Turin in north west Italy to Bristol drawn by the terrific music scene. I soon realised the strength of Bristol's love for good food as well as music. In my spare time over the last few years I've enjoyed both spinning records and cooking. I've organised lunches, dinners and BBQs at my place, inviting all my friends and cooking for up to 20 people. I always felt grateful for their positive comments.
In summer 2017 my friend Paolo Ursini (who was already supplying Fishponds food assembly with his superior bread and focaccia) invited me to sell my lasagna at the market. The success was instant and I regularly had a stall there for a whole year.
In June 2018, Stefano and Frank from Glitch (Old Market) got in touch with me, suggesting I open a kitchen in their premises. They saw Grano's instagram account and they were really hyped about the idea. After careful consideration and market research, with the help of my mentor Emma Lewis, I am translating this idea into reality. Welcome to Grano Kitchen!
