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If you have a smokehouse at Fort William, then why not open a restaurant to feature your produce? This idea saw the successful launch of the Crannog, bang on Loch Linnhe, in 1989, & although
storm damage in 2005 forced it to relocate for a short period, it returned to its original premises in 2006 with a bang. Decor is bistro-chunky with fishing-themed artwork, & many tables have
views down the loch. Specialities of the house include smoked seafood, fresh fish & shellfish, although the menu also includes a variety of meat & vegetarian options. Start with a warm
langoustine tart, fishcake with remoulade, or the smokehouse selection (oak-smoked salmon, gravad lax & hot smoked trout), followed perhaps by king scallops, bouillabaisse or salmon en croute.
The specials are also worth a look with a whole roasted sea bass with a pesto crust & provencal vegetables being a typical example. Dessert, featuring a walnut tart & sticky date pudding,
is a straightforward affair, while the wine list is relatively short & functional.
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