Channel Islands Restaurant Guide

2018 Review: “The Brasserie at the OGH does all you would expect from a top quality hotel: good food, well presented and impeccably served” (including a popular afternoon tea option).

2018 Review: This spacious Indian by the waterfront – part of the Boat House Group – wins all-round praise for its quality cooking and attractive interior.

“Top-notch”, “consistently excellent” cuisine from chef Andrew Baird distinguishes this “very comfortable” and slightly old-fashioned Relais & Chateaux establishment: a fourteenth-century manor house with landscaped grounds which has been run as a hotel since 1949 by three generations of the Lewis family. Particular strengths include “wonderful Jersey seafood”, “the best Sunday roasts” and a “brilliant wine list”.

“One of the best restaurants on Guernsey” – this beachside venue, complete with large terrace and bar overlooking the bay has gorgeous views and continues to inspire enthusiastic feedback for its contemporary cuisine (mostly fish and seafood, but also with steak).

2018 Review: Mark Jordan produces some “superb food” (it’s “almost worth going for the Dauphinoise cappuccino alone”) in the swish dining room of this bayside country hotel, which boasts fine views. It has kept the tyre men’s favour for a decade now – and even the most sceptical report this year rated it as very good all-round.

Co-run by the owners of The Atlantic Hotel – and helmed by Mark Jordan, who held a star at the hotel’s Ocean Restaurant for over a decade – this smart, beachside bistro wins uniformly stellar marks for its fishy cuisine, not least a “lovely lobster Thermidor”.

A chic venue in a “glorious beachside surrounding”, in St Brelade’s Bay, with a terrace and gallery-style windows to let the light pour in; “on the whole it hits the spot and when it’s on form it delivers the highest quality food”.

A “little piece of France” – this “beautiful little restaurant in St Peter Port, with lovely service and delicious, good-value food” has a “genuine Gallic bistro” menu packed with classics, from snails and frogs’ legs to coq au vin.