Brighton And Hove, Fish & Seafood Restaurant Guide

“Exceptional seafood, ultra-fresh off the boat” is the order of the day at this classic oyster bar down “one of the cutest winding alleys in the Lanes” – “every Brightonian has either been in this place or stared longingly through the window” since it opened almost 20 years ago, and it’s “definitely a must-stop for visitors to the town”. “The USP is that you can choose your fish from a board showing the day’s catches. When it’s gone, it’s gone (but it’s annoying when the board isn’t kept up-to-date – we missed out on the Dover sole!)”. There’s a newer branch in the Rotunda on the Promenade (see also). Top Menu Tip – “the seafood risotto”.

“A perfect bustling location for a summer’s evening with large shared high tables and delicious fresh seafood” – this restored late-Victorian Rotunda on the promenade is a spin-off from the Lanes bar of the same name and is often recommended for its “great seafood and lovely beach-view setting”. On the downside, service can be “a let-down” and not everyone loves the “counter-type tables where you can only sit side by side”. Top Menu Tip – “amazing fresh sea bream, delightful monkfish tempura and the pudding platter is the one to go for. Very fresh oyster selection and creative veg offering”.

“A bustling destination, with a nice view of rolling sea and big horizon” – this “very buzzy seafront room” sits within sight of the skeletal remains of the West Pier and remains one of the most popular dining options in the city. On the downside, there is a view that “the best aspect are the vistas over the water, with food that’s reliable rather than sensational and too expensive”. Most of the many reports, though, are more positive, saying, “if you particularly enjoyfFresh, beautifully cooked fish, this is the place”.

Once the home of Europe’s richest woman, Harriet Mellon, widow of the banker Thomas Coutts, this seafront pile was converted into a restaurant in the 1930s, making it one of Brighton’s oldest. Even those who believe it’s “becoming rather complacent” as it enters its tenth decade grudgingly amid that it still offers “Brighton’s best fish ’n’ chips” (available on a menu that also takes in fried fishy stuff, shellfish platters and lobster feasts).

“Duncan Ray delivers a top seafood menu from a tiny kitchen” at this “wonderful and intimate spot tucked away behind a busy Brighton street”, where just 20 guests enjoy an “unbelievable menu in a single sitting per night”. Even a reporter who felt “the food didn’t quite live up to some sublime experiences in the past” still felt that “there were some great dishes, we love what LFM does, and it’s well worth a visit”.

It’s “unexpected for a local, suburban boozer sitting next to a school”, but “Brighton’s seafood gastropub” marches to the beat of its own drum, turning out “exceptional” dishes (“emphasis on shellfish”) plus craft beer “brewed in the premises” downstairs, “which adds to the fun”. Taking into account the “upscale” setting, too, you’ve got all “the ingredients for a Perfect Sunday!” (when the idiosyncratic venue pays tribute to paella).

A “brilliant, family-run, beachside fish restaurant” (“crowded” and a bit rustic) that was launched in 2015, and whose tented terrace spills onto the seafront promenade. There’s a “short menu, but with sufficient variety and choice” and “good simple seafood” (that’s “always good value”) is the order of the day, with the headline crustacean making several cameos.

“AMAZING! BRILLIANT! RAPTUROUS! I have no other words!” – the verdict of a London-based reporter regarding Dave Mothersill’s ambitious yearling, which made its debut last year near the Pavilion. Twenty six diners at a time can enjoy either an à la carte selection or a nine-course tasting menu for £95 per person. The former mostly concentrates on intriguing and affordable small plates for £10-20, but may also incorporate items like a 700g T-bone for £84 or fire-roasted lobster for £65. One local fan is bewildered: “how it didn’t get a star this year is God’s own mystery. I’m betting it will next year”.