Find this converted 18thcentury farmhouse at the end of a 7km track close to Loch Voil - and the dining room has excellent views over the water. Chef/proprietor Tom Lewis sources his ingredients locally from top producers and handles them with great skill. Their organic garden produces many of the herbs and vegetables used in the kitchen.
The menu changes on a daily basis, but starters such as 'Seared Scallops with Parma Ham and Beurre Blanc'; 'Pumpkin Soup' and 'Steak Tartare with a Caper and White Truffle Oil Vinaigrette' set the style.
Maybe follow with the likes of ' Fillet of Pork and a Breast of Wood Pigeon with Braised Red Cabbage and a Ginger and Game Jus'; 'Roast Guinea Fowl Breast with Pistachio and Chorizo Stuffing' or 'Fillet of Sea Bass with Roast Chestnuts, Speck and Coriander Jus'.
Perhaps finish with a delicious 'Chocolate Fondant'; 'Bailey's Pannacotta with Prunes soaked in Brandy Syrup' or 'Lemon and Passion Fruit Crème Brulée'.
An overnight stay is almost a must, and for longer visits, they have self-catering cottages.
- Food Style: Modern British
- Lunch: all week, 12.00-13.45; set L Sun £32; mains £15 to £17
- Dinner: all week, 19.00-21.30; set D £47
- Seats: 40, plus 16 outside
- Wine: a good list kicks in the low £20's, but then rises steeply
- Children's portions: When possible, but no children under 12
- Wheelchair access: Yes, including lavatory
- Nearest station: Crianlarich Rail (7 miles)
- Directions: See the map at the top of this page - or take the A84 from Sterling, then 11 miles (17km) north of Callander turn right at Kingshouse Hotel continue for 6 miles (10km)
- Parking: Yes
- Closed: check Christmas openings
- Outside eating
- Rooms available