Benderloch, Fish & Seafood Restaurant Guide

The “freshest of fish and seafood” from the surrounding waters is served in a “relaxed atmosphere” at this remote harbourside hotel – “the drive here past Castle Stalker is so beautiful, and the restaurant overlooks the ferry to the Isle of Lismore”. Michael Leathley – ‘Chef of the Year’ at the Hotels of the Year Scotland awards in 2025 – “allows ingredients to speak for themselves”, such as “the best langoustines”, supplied by local fisherman Eoghan Black. Along with its well-known sibling, the Three Chimneys on Skye, it is owned these days by Scottish-born international hotelier Gordon Campbell Gray. Top Menu Tip – “excellent Cullen Skink”.