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Epicurus believed the key to the good life was self-sufficiency and the company of friends. These days we’re unlikely to enjoy enough real estate to be able to grow what we eat, but then again Epicurus had never had the pleasure of dining at The Epicurean, a modern European restaurant in the Chad Valley-Edgbaston quarter of Birmingham. Certainly you should gather a gaggle of besties and book a table at The Epicurean’s delightful Chad Square premises and indulge in the restaurant’s a la carte or multi-course offering.
Great food and great service, we just loved it. Had the octopus leg ( I have never seen this before ). Will be going again soon.
We visited the restaurant in the evening on a week-end but the atmosphere in the restaurant was dull - only three tables were initially occupied and increased to five during our stay. The standard of the meal was reasonable but we had expected a more impressive presentation.
As always we received a warm welcome and attentive service . Food is very good. We come here regularly and have been impressed each time.
The Epicurean keeps things beguilingly simple – it’s responsible for creating modern European cuisine of marked distinction, served in a relaxed, informal restaurant at Chad Square in the heart of Edgbaston. The minimal-chic, no-fuss vibe of The Epicurean’s cosy interior quite rightly brings the focus firmly back onto the food – this is some of Birmingham’s best and most understated cross-continental fare. With a carefully-curated wine list to boot, make The Epicurean your next stop on your wayward dining journey.
You need to snake your way a little into Chad Valley’s suburban labyrinth to find The Epicurean, tucked up on Chad Square off Edgbaston’s Harborne Road. Once there and seated, you can relax into one of Birmingham’s hidden dining gems, with an emphasis on European cuisines. A great way to get familiar with your new restaurant friend is to go for the one to three course lunch menu, with classics from the continent like fish terrine, beetroot gnocchi, cod with pine nuts, raisins, red onion compote and spinach, and belly pork prepared with a Mediterranean and Middle Eastern flourish.