Stunning scenery and both excellent seafood and local game and meat draws people to the head of this loch, regardless of the season.
After a management buyout, and the creation of a National chain of restaurants (including an amalgamation with the Le Petit Blanc chain) this is where it all started - and is run as a separate business.
The restaurant is tourist-oriented, and can become a little hectic. I you’re a real seafood lover, it’s a small price to pay – as the quality would be hard to surpass.
As the name implies, oysters lead the pack – but their gravadlax, kippers, langoustines, rope-grown mussels, fresh crab, diver-caught scallops and smoked salmon follow close behind. Their ‘Fruits of the Sea’ platter is a particularly splendid affair.
Cooked dishes might include the likes of ‘Smoked Haddock & Bacon Chowder’; ‘Loch Fyne Lightly-Smoked Salmon Fillet with Smoked Paprika Cream’; ‘Grilled Lemon Sole’; Lingni with Langoustine Bisques, Cockles, Fresh Salmon & Loch Fyne Mussels’; ‘Tarbert Scallops with Smoked Crispy Bacon & Garlic Butter’ and ‘Rump of Highland Lamb with Puy Lentils, Apricot & Ginger and Red Cabbage’.
Perhaps finish with ‘Lemon Tart’; ‘Sticky Toffee Pudding with Vanilla Ice Cream’ or their Scottish Cheeseboard.
Service is good and knowledgeable No mobile phones.
- Food Style: Seafood
- Lunch: all week Breakfast 9.00-11.00; main menu 12.00-16.00 longer hours during summer months); mains about £14 to £55
- Dinner: telephone for summer opening times
- Seats: 150
- Wine: a short, but adequate, wine list has fair mark-ups
- Children's portions: Yes
- Wheelchair access: Yes, including lavatory
- Directions: See the map on this page
- Parking: Yes
- Closed: 25th & 26th Dec; 1st & 2nd Jan
- Outside eating