REVIEW: Cogs in Coventry - The Coventry Observer

REVIEW: Cogs in Coventry

Holly Clement 31st May, 2024 Updated: 31st May, 2024   0

AFTER running out of ideas for date night, seeing a new restaurant had opened in Coventry, I knew I had to try it.

Based at Hotel Indigo, Cogs offers a unique and authentic taste which celebrates the artisan craft of the city.

Upon entering, me and my partner were quickly shown to our table, where our server answered all of our questions.

I was immediately struck by the inviting atmosphere, the decor is modern yet cozy, with warm lighting and comfortable seating that sets the stage for a relaxed meal.

The staff were nothing short of exceptional – attentive, friendly, and always ready to assist without being intrusive.

After spending a very long time looking through the menu (my partner could not decide what to order – he wanted everything), we chose to start our meal with the Belly Pork Crispy Bites with mustard aioli and Confit duck and pancetta ravioli.




The belly pork bites were a highlight, perfectly crispy on the outside and succulent within, served with a tangy dipping sauce that complemented the richness of the pork.


For the main course, we opted for the 8oz rib-eye steak with peppercorn sauce – we both agreed this was the best steak we have had in a long time.

To conclude our meal, we indulged in Mascarpone Tiramisu and a Salted caramel Sundae. The tiramisu was a classic delight, creamy and rich with just the right balance of coffee and cocoa flavours.

The sundae, a towering treat of ice cream, chocolate sauce, and whipped cream, was a nostalgic nod to childhood desserts, perfect for satisfying any sweet tooth.

Overall, Cogs is a fantastic addition to Coventry’s dining scene and its convenient location near the train station makes it an ideal spot for both locals and tourists.

With its welcoming atmosphere, excellent service, and delicious food, it’s a place I highly recommend and we can’t wait to return.

Visit: https://cogsrestaurant.co.uk/ for more information on the restaurant.

Review by reporter Holly Clement 

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