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The Gingerman Restaurant

The Gingerman Restaurant

The Gingerman Restaurant

In 1998, Brighton chef Ben McKellar opened a small yet intimate restaurant close to the seafront. With an emphasis on crafting quality food from fresh and high-quality seasonal produce that is sourced locally for maximum flavour. The Gingerman offers top-notch service alongside fantastic dishes created with love! This place is one not to be missed when you are visiting here for a vacation or business trip because of its impeccable service and fantastic flavours!

The new and improved Gingerman has a host of changes, from its fresh brand to the restaurant’s newly updated layout in a whirlwind of PR hype. The menu is now full of more than just old favourites – it also offers some trendy dishes that are sure to be hot in culinary circles for years to come!

The exterior looks refreshed with clean lines and bold colours, while inside they’ve created an atmosphere that feels like home without being too stuffy or formal. From the way our drinks were set down right away by a friendly waiter who made us feel welcome as soon as we stepped through the door, I knew this was going far beyond my expectations


The Gingerman is the perfect embodiment of Brighton. Nothing pretentious!

They offer dishes that are sure to please every foodie. The restaurant has a cool vibe and the atmosphere matches it with its modern but vintage feel. From the menu to the dishes, and even in our drinks – it’s clear that this is not your average restaurant. From adventurous tastes to a chill atmosphere… I’m sold!

So, we started on a great foot with this silky cauliflower velouté. The bacon crumbs are totally making it trendy!

A great dining experience

The food was very satisfying and everything tasted fresh. Of course, they also have some more rustic starters on the menu like stuffed cabbage with chicken which I’m sure will satisfy anyone who likes their veggies hearty!

The main course was a surprise. On the menu, the word ‘hare’ gave me a big smile, and I knew when it arrived that there would be no complaints from me. The meat has such an earthiness that you’ll never forget once eaten. Served in Alsatian style with cabbage and dumplings, this dish was so filling! This wasn’t something you find often at other places so we enjoyed our food immensely.

We had a panna cotta and souffle for dessert, which was quite perfect. With ice cream on top of the dish, this dessert couldn’t be better! The meal ended on a high note.

Good Selection of Wines

I was pleasantly surprised by the wine selection for all courses. I’m no expert, but Bibendum wines are curated and selected with care – a mark of excellence! Their Italian selections were joined by a local estate wine. My favourite? That would be their sweet Moscato d’Asti which is perfect on its own or paired with a dessert.





The Gingerman philosophy is to create uncomplicated, full-flavoured food, made from the freshest, highest quality seasonal produce.


The Gingerman offers an excellent dining experience. The food and atmosphere are great, not to mention the service! It’s hard to find places like this that don’t appear pompous or stuffy. Great value for what you pay!

The room had a soothing atmosphere that made me feel relaxed and comforted, the staff was always cheerful which I thought to be very welcoming.



When you’re in Brighton, it’s hard to find a restaurant with genuine character. The Gingerman is one of the few that has what matters most: personality and charm. It’ll be going on my list for sure!





Restaurant Info

Intimate Modern European restaurant with fixed-price 2 or 3-course seasonal menus.

Website: https://gingermanrestaurant.com/

Cost: £££

Service options: Dine-in · No takeaway · No delivery

Address: 21A Norfolk Square, Brighton BN1 2PD

GPS: 50.82415176461781, -0.15523193068799856

Phone: 01273 326688

Email: ben@gingermanrestaurants.com

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Opening Times

Wednesday 12–2:30pm, 6:30–10pm
Thursday 12–2:30pm, 6:30–10pm
Friday 12–2:30pm, 6:30–10pm
Saturday 12–2:30pm, 6:30–10pm
Sunday 12–3pm
Monday Closed
Tuesday 12–2:30pm, 6:30–10pm