Casamia first opened its doors as an Italian trattoria in November 1998 by Luis-Francisco and Susan Sanchez-Iglesias, (Paco running front of house, Susan the accounts and helping run the restaurant.)

From the first day open, they created a very busy and successful restaurant where sons Jonray and Peter who, were both in their early teens, would work part time to help the family business and to earn part time cash, (washing up, cleaning, veg prep and any job needed doing within the restaurant). A real family run restaurant!

Both brothers finished schooling without any grades to their name and went straight to college and worked within the restaurant part time to pay their way, Peter in the kitchen and Jonray in the restaurant. With studying finished, both started to work full time within the restaurant, with one aim- to be the best! Experimenting with the old menu began to proceed when one day a chef left. With Peter alone in the kitchen, he needed another set of hands, and turned to older brother Jonray. Since that moment, both worked together for two years and, with money saved up they wanted to run their own restaurant. With everything organised and staff in place at Casamia, a site was found in Cheltenham, a small, 30 cover restaurant. With Paco and Susan's consent they went ahead to open Fratelli, starting from scratch- new paint, new clientele. With everything in place Fratelli opened its doors in March- Gold cup racing week. Unfortunately the restaurant wasn't as successful as planed and within two years Fratelli had served its last meal.

May 2006, Jonray and Peter returned home to Casamia to welcome arms from both parents. Susan and Paco had seen the great points and the ability of both sons in the kitchen, and with permission both were allowed to slowly create Casamia's trattoria menu into a more inspiring and innovative one. Both brothers had been extremely experimental in Cheltenham during the quiet periods, and brought their knowledge into the Casamia kitchen.

Slowly, through 2006, Casamia's menu had changed from classic dishes such as Mozzerella Corozza into Mozzerella with different textures of Italian tomatoes,( the Mozzarella is the best out of Italy and so are the tomatoes- from Milan market).
New suppliers were found; Andy from ajp growers grows all the restaurant's veg and herbs on his land in Bishop Sutton 30 miles from Casamia and also sources organic fruit for the restaurant. Luke Murray and his family run the most amazing Italian Deli 15 miles from the restaurant; they sell anything that is in season from the Milan market. We go to Wings of St Maur and Chefs direct for the freshest fish and shell fish possible.
And there is also Jekka Mcvigar (Chelsea gold award winner) with her herbs, which the restaurant grow in their courtyard, (Jekka lives 15 miles from the restaurant).

With all the suppliers in place, and with all the family's support, Jonray and Peter started to let their food do all the talking and 2007 saw Casamia entered into the Michelin Red Guide, then well praised in local press reviews. There followed The Times top 10 Italians in UK and then an entry into the "Which, Uk Good Food guide" with a cooking score of 5 and an Award for Best up and coming Chefs in the UK, which has made Casamia into one of Bristol's leading restaurants.
With the disappointment of Cheltenham behind them, the Sanchez- Iglesias family are just excited that they now work all together, making Casamia restaurant a gastronomic dining experience with a real family run, personal feel.