It’s no secret that we dig a dirty burger - and Magu certainly deliver the goods.
Not shy about experimenting, the Magu team creates some outrageously good burgers, stacked high with juicy patties, big fresh fillings and hot molten cheese. They also create their own sauces in-house (such as their legendary Magnum Opus BBQ sauce made with honey bourbon and smoked ghost pepper) which gives them a further edge on the competition. Bring all of this together, and you've got yourself some damn fine burgers.
We’re also big fans of their ethos for keeping things local. Their meat comes from a farm in Gloucestershire, baps from one of Bristol’s excellent independent bakeries, and halloumi from Chew Valley, ensuring every burger harnesses the power of the South West and helps wave the flag for independents. You won’t go without a good beer either, with a cracking selection of brews from the likes of Electric Bear to wash it all down with.
They’ve got a nice set-up too. The neon-clad interior evokes visions of American dive bars, with clean industrial finishings that give the space a laid-back atmosphere. Towards the far end, a large glowing ‘Magu’ sign draws the eye to their visible kitchen where you're able to watch the grill team grafting away. It’s not too showy, and that’s what we like about it; no gimmicks, just a clear focus on the burgers and efforts of the hardworking team.
Magu have hit the burger scene head-on, and you’d be a fool not to get in on the action.