Margate, Mediterranean Restaurant Guide

2022 Review: In a “great” harbourside setting, chef Craig Mather’s collaboration with hotelier James Thomas namechecks the heroic homespun flotilla of the Dunkirk evacuation, also echoed in the decor. The food, mostly sourced within 30 miles of the restaurant, is reliably “solid”, not least the “lovely fresh catch of the day with interesting saucing”.

“Still our favourite after 20 odd years” – cook Nikki Billington and her partner Paul Watson’s outfit provides a “perfect mix of mostly Mediterranean-inspired food and professionally relaxed service, in delightful surroundings overlooking the north Kent coast”. “Everything is freshly cooked and prepared using top-notch ingredients” and there’s “something for everyone” on the menu – in particular “great seafood and strong veggie options”. Top Menu Tips – “mutton and feta koftas and creamy savoy cabbage in winter”.

2021 Review: “Quirky – but does it for us”, this atmospheric cellar close to the cathedral has long been popular for its “good quality, authentic Moroccan food” and Moorish décor, complemented by Andalusian tapas (classified as ‘light’, ‘medium’ or ‘rich’) and paella.

This two-year-old neighbourhood bistro, handy for the station, pairs the British and Spanish backgrounds of owners Ben Hughes and Rafael Lopez, who honed their talents working at The Goods Shed in Canterbury. Local fans say the cooking is “absolutely beautiful” – “all local and seasonal” – with “great imagination shown” despite the simple descriptions on the menu. Further boons: the “great-value set lunch” (two courses £26, three courses £29.50) and “very warm” service “with a smile”.

“Fresh-off-the-boat fish is supplied by local fishmonger Jason” and “imaginatively, even exotically, cooked” at this Mediterranean sharing-plates bistro (est. 2021), whose other virtues include a “joyous bar to dine at” and “a few outdoor tables which are quite sheltered” (plus have views over Viking Bay). The “consistently good service is overseen by Sarah Kebbels”, who here makes her first – very successful – foray into the restaurant world alongside husband Richard.