Since Eugenio Cozzi took over this restaurant a few years ago I have seen it improve from good to outstanding, probably because excellence in a restaurant stems from the top, and Signor Cozzi clearly knows how to get the best out of his staff, perhaps because he has been a waiter and cook himself in the past, and still retains his enthusiasm for every aspect of the job - and consequently knows how to appoint good staff. That must be one reason why the waiters are unfailingly friendly and helpful, not only to me, a 'regular (and by this I mean four times a week for lunch, and a few times a month in the evenings!) but equally so to those around me, some of whom are clearly first-timers; and the cooks are not only highly competent, but show imagination in attractively varying their dishes so as to please their customers As a diabetic, I could have found my choice limited, at lunchtime even by a menu whose range of choice is very generous at the price, but the staff make vigorous efforts to come up with something both suitable and enjoyable - and again I hear this happening to nearby customers when appropriate. I enjoy the 'ambience' as well as the food - the place buzzing with the noise of happy eaters, and friends meeting for a good gossip and to exchange news!
What are my qualifications, you may ask, to pontificate like this? Well, I drive regularly to France, largely for the sun, the food and the wine, and find myself regularly in Beaune, Burgundy, whose restaurants are legendary, one of which, proudly sporting its 'Bib Gourmand', I have been patronising for 19 years. That is my yardstick!
As a diabetic, I eat a lot of fish. I have paid a lot of money for fish in some distinguished restaurants in Burgundy, and I have yet to find a restaurant that can challenge Gino's in this respect. We 'afishionados' are lucky to live in Birmingham, whose fish-market is as good as any in the realm, but, to get it, a restaurateur has to go regularly at crack of dawn and know the best stalls to visit and what to look for, and one who does is called Gino Cozzi! I have enjoyed superb lobster, halibut and sea bass, a la carte at Gino's. I have also eaten equally memorable sardines for a starter on the lunch menu. As befits an Italian restaurant, the pasta is equally memorable for its range and excellent quality. Whatever the dish, its presentation is always a pleasure to the eye, and the service almost always fast and efficient. I write 'almost' because the staff are human beings, and when many customers, as they do, all want to come at about the same time and when the restaurant is nearly full, do not be surprised if, very occasionally, you have to wait a little longer than usual, or under extreme pressure the staff even get something wrong! read more