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Built in 1913 on the site of St Mawes bakery, this aptly named hotel and restaurant is perched on the rocks overlooking the harbour – a “perfect setting” for a spot of relaxation and some “just incredible” food founded on Cornish ingredients (especially seafood from the local boats). There are Porthilly oysters to nibble, ahead of eclectic ideas such as teriyaki mackerel with radish, avocado and cucumber or gilthead bream partnered by smoked aubergine, olive, basil and shellfish bisque. Landlubbers, meanwhile, might prefer pork belly with black garlic, parsley and anchovy followed by sirloin of lamb accompanied by white sprouting broccoli, red onion and broad beans. For dessert, perhaps plump for baked Alaska with rhubarb, a Cornish ‘fairing’ biscuit and gin. There’s “real attention to detail and seasonality here”, notes one reader who also loves the dramatically refurbished and beautifully appointed dining room with its spacious outlook and big windows. “A truly special experience”, sums it up.
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