Gwynedd Restaurant Guide

2021 Review: “A lovely, warm dining environment and excellent tasting menu” is the main impression given by this well-known, slightly offbeat fixture: a converted shed in a caravan park, which in the evening offers three-course, five-course and seven-course menu options. There was also the odd letdown reported last year, however.

A “fantastic seashore location, with beautiful views from the wide terrace across the Menai Straits” is the main attraction at this bistro with a “real buzz” – the first in a now four-strong North Wales chain (and with ‘general store’ spin-offs both here, in Menai Bridge and Conwy). “You have to choose wisely to get food to match” and “the seafood is not surprisingly a good place to start”. But its “very wide-ranging all-day menu has something for all tastes” and wins it nominations as “a good place for an everyday meal”.

“Cooking of the very highest standard with every dish a tasteful delight” has won acclaim (a Michelin star and an impressive four AA rosettes) for Stephen Stevens at his converted butcher’s shop on Anglesey, just over the Menai Bridge from mainland Wales: one of the most accoladed dining destinations in Wales, serving an ambitious ‘culinary journey’ for £175 per person. But while no-one doubts the high standards here the venue itself doesn’t delight everyone: “we found the room itself somewhat cold, but the chef-proprietor clearly more than knows his stuff and provides a very warm face to the dining experience”.

This spacious, family-run modern brasserie with a focus on seafood makes “a great place for friends and family”; by all accounts, “while the menu looks good, the dishes largely exceed expectations”, going “far beyond the basic description”, while the desserts also inspired excitement this year (“the ‘Snickers Trifle’ is simply not to be missed!”).

Opening summer 2024 in a converted shed on a caravan site, the re-boot of Marram Grass, which ran for 10 years until the pandemic. Brothers Liam and Ellis Barrie have earned a strong reputation for warm hospitality and top-class, ingredient-led cooking, and they also invite a roster of guest chefs.

This unusual beachside destination – a contemporary glass-walled and environmentally friendly Huf Haus – is a “lively and colourful place, full of character”, serving “quick and efficient” meals that tick all boxes for “families and surfers”. With its “great views”, it might well be “the best of what’s available on Anglesey”.

“Not the easiest place to find, but worth the effort” – local-born Nick Rudge’s small three-year-old is modern in terms of decor but occupies a period building with large windows at the heart of this historic town on the Welsh coast. He brings skills honed over the stoves of The Fat Duck to realise a high-quality tasting menu for £95 per person in the evening: reports say “the young and enthusiastic team are producing very good food with a difference and are destined for great things”.