Carpathia

Certainly one of the most unique restaurants in Liverpool city centre, Carpathia is so named after the ship that saved the RMS Titanic’s survivors. Quite some history around these parts, we’re sure you’ll agree. This fine restaurant is nestled inside the spectacular 30 James Street Hotel and the quality of the food on offer is second to none. Sit amongst opulence reminiscent of that of the Titanic itself and enjoy a gourmet menu inspired by the traditions of the British kitchen. The chefs here know their stuff better than most in Liverpool and what’s even better? Carpathia serves a wonderful afternoon tea that you’ll not forget in a hurry.

Billed as a restaurant and champagne bar, Carpathia lives up to the luxurious standards the trail-blazing (and fated) RMS Titanic embodied. Housed inside the 30 James Street Hotel in Albion House, the former headquarters of the White Star Line, Carpathia makes the most of this crucial piece of Liverpool’s rich maritime history, decking out the restaurant and bar with artefacts and preserving curious aspects of the original building’s architecture in order to build a memorable venue for drinks and dinner. If you book just for drinks, be sure to take your cocktail or champagne flute out onto Carpathia’s terrace overlooking the city’s docklands and impressive city centre skyline.

Afternoon tea is another hot ticket at Carpathia, where indulgence in this typically British pastime takes place under high ceilings and below Albion House’s opulent windows, opening out from the top floor of Liverpool’s 30 James Street Hotel onto the city centre and waterfront. Supercharge an afternoon of scones and sandwiches, coffee, cakes and tea with a glass of Laurent Perrier for a real first-class occasion. As for Carpathia’s legendary restaurant, the menu cleaves close to the historic British look and feel of the whole, using locally-sourced produce to create dishes that pay attention to the seasons. A highlight from the spring menu is the roasted lamb rump with a tomato and Cajun crust with truffle and parmesan gnocchi, pear puree and a veal and port jus.