Cafes / Reviews
George’s, East Street: ‘As everything changes, George’s remains the same’ – cafe review
I was half-expecting to see George’s on the framed black and white photos of Bedminster from a century and more ago on the walls of this south Bristol institution.
George’s has been here on East Street since 1969 but feels like it has been here forever.
As everything changes, George’s remains resolutely the same despite a few different ownerships over the years since first being opened by George Zographou after he moved to Bristol from Cyprus.
is needed now More than ever
On a recent Monday morning, a moped lay in the road outside the restaurant with a police community support officer holding the collar of a young miscreant as a siren further down East Street signalled that backup was on the way.
Inside on the wipe-clean tables, there were half a dozen customers; one of who was reading a copy of the Bristol Post.
From a menu that would take months to work one’s way through – from burgers to omelettes to jacket potatoes to toasted sandwiches to baps to fish and chips – I only needed to see the top item to know how I was going to start my week off exactly the right way.
George’s ‘bumper breakfast’ costs £12.20
George’s ‘bumper breakfast’ (£12.20) contains two sausages, two rashers of bacon, two fried eggs, baked beans, tomatoes, mushrooms, black pudding, a hash brown, chips and toast.
It could be an eating challenge; with all of those items only just squeezing onto a large plate and all cooked just right.
No fancy stuff. No flourishes. Just a classic fry-up that you will be hard-pushed to done better anywhere in Bristol.
They say an army munches on its stomach. Well on this Monday, the pages of bristol247.com were fuelled by this epic breakfast.
East Street might be changing but George’s should be celebrated for remaining true to its values for decades past and hopefully decades more to come.
George’s, 111 East Street, Bedminster, BS3 4EX
This review originally appeared in Bristol24/7’s March/ April 2026 magazine
All photos: Martin Booth
Read next:
Our newsletters emailed directly to you
