@Angela's Restaurant
  • 38/39 New Bridge Street
    EX4 3AH
Richard and Angela welcome you to @Angela's fine dining restaurant in Exeter City Centre, serving the best quality, local food with flair, as recommended by over 300 Best of Exeter 5* reviews.

As a well established, friendly, family run independent seafood restaurant @Angela's has rightly earned its place in many international food guides and has a reputation as one of the finest independent restaurants in Exeter.

Angela and Richard are passionate about serving fine dining and good, fresh, locally sourced food at great prices, in a pleasant, friendly environment.

The menus, with French undertones, include a great selection of freshly sourced seafood from Stefan Suddock Brixham Fish merchant along with quality local game and meat from Graham Sanders Butcher at Thornes farm, plus fresh cheeses and patisserie along with Scott Marshall’s Forest Fungi Wild Mushrooms and 

John Dart’s Fresh fruit and Vegetables.

As you would expect, the popular restaurant also has a well stocked bar and an interesting wine list featuring April and Ian Marks’ Regency Wines, with beers from Bays Brewery and Exeter Brewery.

The restaurant is tastefully decorated with a unique collection of Oil paintings capturing Devon scenes by Artist Gregory Mason.

@Angela's offers you an evening to remember and is perfect for celebrating any occasion including birthdays, anniversaries, engagements or achievements.

Of course it also perfect for dinner for two, special family dinners or just meeting with friends. You can enjoy early or late dining, for instance, before or after a film at the Picturehouse.


Lunch is available by prior reservation. Friday & Saturday

Dinner is served from 6.30-9.30pm Tuesday to Saturday.

Please feel free to give Angela at the restaurant a call on 01392 300054

Or Book Online via their website www.angelasrestaurant.co.uk


Latest Reviews
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Honey Roasted Tenderloin of Local Pork With Apple, Sage & Calvados Cream

This is one of the most popular dishes served, I think because it has all the classic elements that go well with Pork. Read article
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Latest Feedback

In August 2016
Robert Allan said

Absolutely Great!