The Three Chimneys is one of Scotlandís most iconic restaurants, set beside the sea on the edge of Loch Dunvegan in north west Skye, en route to Neist Point. The restaurant has built its reputation over 30 years upon serving the very best of Skye, Land and Sea, cooking local ingredients with integrity, in creative ways. Head Chef, Scott Davies, now sources even more produce from the island than ever before and his cooking is exceptional. Currently, the UKís Restaurant of the Year in the 2018 Good Food Guide.
Situated on the shores of Lochbay, the 18th century Stein Inn offers traditional bar meals using fresh locally sourced ingredients, including shellfish caught in Loch Dunvegan or in other waters around Skye. Angus ' own recipe for battered haddock is getting a huge reputation for excellence. The meat we serve is raised in the Highlands and may include venison. We reserve some of our tables and, if the weather is conducive, alfresco dining is also possible. Then round things off with one of our 130 malt whiskies. Light lunches also served.
At Ullinish Country Lodge, our award winning chef and his team daily serve the very freshest Skye ingredients in our fine dining candlelit restaurant.
Here fish and seafood caught from the surrounding waters, as well as meat and game from the hills, can be enjoyed; contemporary cuisine complemented by fine wines from our extensive cellar.
Toravaig House Hotel is a romantic, boutique hotel with 2 AA Rosettes, EatScotland Silver and Foodreview Scotland 5 Food Stars for dining. The chef creates innovative, contemporary dishes using the finest and freshest local produce, for the fabulous, four course, fine dining menus. Skye seafood, Highland lamb, beef and game are succulent and organic vegetables are prepared to perfection. The delicious deserts are to die for. Lunches and afternoon teas are another treat; food is available most of the day at this little boutique hotel with its well earned reputation for fine food.
The restaurant at Skeabost House Hotel prides itself on using the best local ingredients. Fresh fish and seafood straight from the fishing port of Mallaig, local venison and beef, leaves, baby veg, and edible flowers from North Skye, mussels, crabs and oysters from central Skye. An interesting and varied wine list ensures each wine complements every dish perfectly. We offer a large range of Malt whiskies and vast selection of Scottish Gins; something to suit all tastes. A casual menu is also available serving afternoon teas and light bites throughout the day.
Duisdale House Hotel's chic, dramatic interior provides the perfect backdrop for the extensive menu - each dish is creatively prepared mainly using fresh Island produce - all with a contemporary twist. Skye seafood, lamb, beef, organic vegetables and salad leaves are all skillfully prepared. Our well chosen wine list has the perfect accompaniment for your meal. The Chartroom Bar is ideal for a light snack & afternoon teas or coffees as well as sampling our extensive Malt Whisky selection. Relaxing in front of the log fire is perfect both day and night.