G!RO

£8 - £20 / British, Contemporary, Vegetarian options

2 High St, Esher

Opening hours

7:30AM-3PM & 5:30PM-11PM

Sunday 7:30AM-3PM
Monday 7:30AM-3PM
Tuesday 7:30AM-3PM
Wednesday 7:30AM-3PM
Thursday 7:30AM-3PM & 5:30PM-11PM
Friday 7:30AM-3PM & 5:30PM-11PM
Saturday 7:30AM-3PM

Legendary Café: Cyclists' Haven with Stellar Service

Stepping into Giro, tucked snugly along Esher High Street, one is instantly enveloped by the vibrant hum of its cycling ethos—a cultural staple for the local cycling community. The walls, lined with screens flashing snippets of live cycling tournaments, together with bike-themed decor, create a veritable alchemy of caffeine and chain grease, drawing cyclists and casual coffee seekers alike. This time, my senses were greeted by the tantalizing aroma of freshly ground coffee, mingling with the warmth of toasted croissants and the satisfied murmur of patrons. A charming blonde manager swept me to my cozy corner, setting an enthusiastic tone that reflected the high-octane espresso shots I would soon relish.

On any given day, you might share the room with spandex-clad riders pausing for a mid-ride refuel, perhaps stretching out on weathered sofas while nibbling on nutty oatmeal or devouring the fan-favorite breakfast burrito, which marries eggs, avocado, and just enough spice to wake your taste buds. This seamless blend of bike repair shop—where tech-savvy staff handle road bikes with deftness and polish—and café atmosphere invites not only cyclists but also event organizers who find in Giro's carefully strung bunting and warm ambiance a perfect backdrop for celebrations. Though recent shifts in barista staffing hinted at teething issues—with flat whites occasionally soaring temperature-wise—the camaraderie brimming within these walls forgives slight misdemeanors. Besides, my carefully steamed cappuccino downright revived my senses, making it evident that Giro remains more than just a pit stop; indeed, it is a cherished hovel for both cyclists and quiet achievists in the love of coffee culture. — Clarissa Cuisinier