Pub Reviews

Published on December 16th, 2014 | by Alastair Gilmour


La Taverna, Ryton, Tyne & Wear

A dash of colour and culture

The Mediterranean ambience suggested by the name is carried through the pub and small restaurant area. It catches the right mood and is comfortable and as laid back as an Italian mountain village inn.

Warm timbers, beams and old windows have soaked up decade upon decade of conversation while Art-Deco-inspired details add a dash of colour and culture, all introduced by an interesting “cracked tile” floor area introducing a free and easy attitude. La Taverna is part of the renowned Michelangelo’s group of restaurants around Tyneside.

The pub’s food focus is on Mediterranean-style rotisserie cooking – think chicken, garlic and herbs – with tapas and mezze to pick at and share. Booth-style seating is perfect for families, groups and couples – you’re in your own world. The well-stocked bar is a magnet – and set off by a stone-faced counter and marble top.

The beer
Four handpulled ales from local micros are what attracts the beer-lovers. Choose from a selection of Anarchy Smoke Bomb (3.9% abv), Wylam Haugh Porter (4.6% abv), Hadrian Border Tyneside Blonde (3.8% abv) and Toon Ale (4.2% abv). The manager’s passion and experience mean they’re always in superb condition.

The food
The emphasis is on rotisserie cooked chicken with a Mediterranean twist ranging from ¼ chicken to meal platters for four, representing excellent value. Pickers and sharers can delight in the likes of polpetone – meatballs in tomato sauce – calamari (salt and pepper squid) or a choice of spare rib appetisers.

Where is it?
Between Blaydon and Ryton on the B6317 (on the left-hand side travelling west up the hill). Easily located with a generous car park, it has all the feel of the countryside without leaving urbanisation too far behind. Its outside seating, beer garden and children’s play areas with miniature zoo are a joy.

John (Jay Jay) Bennett, manager
La Taverna, Stella Road, Ryton, Blaydon, NE21 4LU. Tel: 0191 413 8975.

About the Author

Alastair Gilmour

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