Six by Nico: Award winning fine dining experience comes to Birmingham

Against a background of turbulence in the hospitality industry plenty of new hospitality venues continue to open here in Birmingham. The most recent inclusion into the scene is Six by Nico - an award winning fine dining experience offering a unique twist on a British classic.

Chef Owner Nico Simeone says:

“Six by Nico is a six course tasting menu that changes every six weeks and what we do is we take inspiration from either a destination - where we go and explore and pick up the culture - or a memory or idea. So we try to make it a bit more fun and creative and use recognisable memories, flavours, ideas and present them in a fun way to create a six course tasting menu experience and then of course, recreate that and change it every six weeks.

Six by Nico's current theme, "The Chippie," breathes new life into beloved British chip shop fare, elevating these comfort food classics to the realm of fine dining. This gastronomic journey, set against a backdrop inspired by Birmingham's industrial heritage, promises a unique dining experience here in the heart of England.

As the hospitality sector grapples with the escalating challenges posed by the cost-of-living crisis, it is imperative for businesses to employ ingenuity to draw in customers. Despite this, the ultimate barometer for customer loyalty is value for money - delivering quality without compromising affordability.

Nico says:

“For me the name of the game is always a value for money. And that that could be a simple bargain at £5 or £6 or could be a steak you know, £60 or £70 or a taste menu experience. I think the biggest thing which is one of our core values and if anyone asked me for my advice, I would always say one of the most important things is to give the best experience and the best value for money to guests. That's for me number one,”

With anticipation building for its grand opening, Six by Nico has already captivated a select audience with exclusive previews. These early visitors have had the privilege of indulging in the restaurant's offerings, setting the stage for its much-awaited debut to the general public.

Nico says:

“It's been overwhelming seeing it all online, the feedback online, the excitement and seeing the bookings as well. It's been amazing to see so yeah, it seems to be where we've done a few soft runs. The last few days, the feedback has been good and our team has been amazing. We have a learning curve and try to refine it before we open it to the public. But yeah, so far, it's been very positive. The feedback has been amazing.”