Arisaig

Authenticity & seasonality sum up this bright & airy dining room where you’ll find a small but interestingly formed menu & thoughtful wine list. Award-winning chef Stephen Bonomi has sourced not only better-known Scottish ingredients such as Buccleuch beef & Loch Etive oysters, but dulse seaweed cheese from the Orkneys & surf clams from Loch Leven. The menu is split into ‘sea’ & ‘land’, providing much to tempt the vegetarian too. Recommended main courses include a rich fillet of roast Buccleuch beef with a subtle Lagavulin whisky sauce & the signature dish of Shetland monkfish with Shuna mussel stovies & sweet kombu seaweed - quite delicious. A dozen hard-to-choose-from starters, a brief set of traditional-with-a-twist puds & a list of over 100 malts round out a highly enjoyable experience.