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Summary

“Easily the best seafood in the region, if not the UK”. Nathan Outlaw’s HQ, relocated from Rock two years ago, is going from strength to strength in its new home in this picture-book Cornish fishing village: a “most relaxing” venue, which boasts “tremendous views” over the coast. “Friendly and incredibly well-informed staff” deliver “the freshest dishes you can imagine”: “a masterclass in gastronomic delight – so simple, so perfect”, and with “an amazing intensity of flavour”.

£147
Exceptional
Very Good
Exceptional
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

“Another chapter in the epic tale of this master chef’s rise to greatness!” – the move to a “light and airy” new location (formerly The Edge, RIP) in a super-cute fishing village (“with fantastic views over the Cornish coast”) has taken Nathan Outlaw’s flagship venture to a new level. Service is “the most considerate ever”, and the “magical” food features “subtle, visually beautiful ensembles with stunning sauces, imaginative use of the freshest of ingredients, starring perfect fish and seafood, with supporting casts of local and seasonal produce”.

£144
Exceptional
Exceptional
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

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Restaurant Nathan Outlaw Restaurant Diner Reviews

Reviews of Restaurant Nathan Outlaw Restaurant in PL29, Port Isaac by users of Hardens.com. Also see the editors review of Restaurant Nathan Outlaw restaurant.
Paul A
What a joy to be back in the restaurant we...
Reviewed 1 months, 17 days ago

"What a joy to be back in the restaurant we’ve raved about for many years and is now rightly rated No 1 in the UK by GFG. After a health-related break from our fine dining hobby it seemed more than appropriate to kick-start our starry foodie travels right here in Cornwall, even if a certain passé “top chef” might be shooting his mouth off claiming that London is the only place in the U.K. where you can eat well. Restaurant Nathan Outlaw is a venue where the welcome and the service orchestrated by the peerless Stephi Little are more than professional, and we were made to feel properly at home with a very pleasant chat with the man himself. We were there for lunch, the sun was shining and the wonderful view from the dining room put everyone in the mood for the great meal we were expecting. And what better way to begin than with a glass of local fizz? The Camel Valley rosé got the tastebuds excited and the excitement continued with truly exquisite monkfish cured with rosemary, sugar and salt and served with fennel, a ginger vinaigrette and just enough chilli to leave the slightest tang on the palate. We were lucky enough to be treated to an extra dish of perfect fresh mackerel, so lightly cooked that it seemed to have just come out of the sea, sprinkled with bacon bits and with a delicate yet very mushroomy mousse - a masterly mix of textures and temperatures. Then the unbeatable signature dish of Porthilly sauce, this time with unfairly unfashionable gurnard, which is actually an excellent vehicle for the wonderful lip-smackingly brilliant sauce. This was followed by another favourite, the king of fishes, Turbot, served on a background of roasted cauliflower, pickled onion, spring onion and a roast onion sauce, and a topping of mint, rocket, capers and gherkin, all of which combined to produce a triumphant accompaniment for the stunningly good fish. As usual all the dishes were served with Damon Little’s carefully selected wines designed to match the complex taste and texture combinations of the food, and these included, despite my normal apprehensive approach to South African overoaking, a Chenin blanc blend with Chardonnay, Sauvignon blanc and Viognier which went very successfully with the turbot. A palate-cleansing lime granita was served with the dessert comprising smooth banana chunks and crunchy peanut pockets bathing in an espresso dressing, which all made for a simple-sounding but gastronomically top-class textural combination. Just to top things off, we received a second treat comprising a properly wobbly vanilla panna cotta with its moscato d’Asti jelly seconded by fresh raspberries and raspberry mousse and a lovely wafer-thin fan-shaped biscuit. Good coffee and petits fours brought our memorable lunch to a fitting end. For us local, seasonal ingredients cooked with the professional touch that lifts a meal way above the norm is what we are looking for. We are not against classic French cuisine practised by French chefs by any means, but we do draw the line at laboratory food and being charged over £300 for a strictly time-limited meal for which you may not express any dietary requirements, and as far as we are concerned Restaurant Nathan Outlaw, where an English chef consistently produces a top-class refined dining experience with English raw materials, is second to none. As expected, Michelin has not had the courage to follow the example of GFG and promote this truly outstanding dining venue to the three-star status it so richly deserves."

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Enda C
Stephi and the rest of the front of house t...
Reviewed 5 months, 15 days ago

"Stephi and the rest of the front of house team do a remarkable job of balancing informality and professionalism, being relaxed, informal and chatty but professional attentive and extremely knowledgeable. The venue is in tune with the food and the atmosphere, clean minimal decor so nothing distracts from the fantastic views of the sea and coastline. And the food is exquisite, the best seafood menu I have experienced anywhere."

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Michael L
Exceptional food. Knowledgable, friendly an...
Reviewed 5 months, 18 days ago

"Exceptional food. Knowledgable, friendly and precise service."

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Cathy R
Simply stunning sea food in a fabulous sett...
Reviewed 8 months, 4 days ago

"Simply stunning sea food in a fabulous setting. The port gaverne crab sauce is to die for"

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Michael G
The ne plus ultra of fish restaurants with ...
Reviewed 8 months, 4 days ago

"The ne plus ultra of fish restaurants with amazingly delicate flavours. The Gurnard and Porthilly Sauce to die for. They allow you to combine the regular menu and the tasting menu which suited our appetites and we shared the courses that only appear on the tasting menu."

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6 New Rd, Port Isaac, PL29 3SB
Opening hours

Mon -Sat 12 - 3pm, and 6pm - 9pm

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