The Abbey Restaurant

Hotelier Bill Treloar teamed up with chef Michael Riemenschneider in early 2008 to take over this well–regarded restaurant from Ben Tunnicliffe, who had won the place a Michelin star. Judging by the innovative menus, top-notch local ingredients & Michael’s technically assured cooking, we reckon his star is also on the rise. The womb-like atmosphere of the funky cellar bar is in stark contrast to the light, airy upstairs restaurant, with its modern art & views of St Michael’s Mount. From exquisite amuse bouche through to impressive petits fours, expect an succession of visually stunning dishes with intense flavours & textures. Highlights for us included a starter of langoustine with a veal-enriched pearl barley risotto & seafood jus, & exquisite halibut, served with pickle, cucumber jelly & mille-feuille. Excellent ice-creams & sorbets often appear in striking desserts. There is also much to applaud on the all-round wine list