Christchurch, Fish & Seafood Restaurant Guide

2022 Review: “Top-notch fish, chips and alternatives” plus a “lovely location” not far from the centre of town make this modern seaside café a good choice for breakfast or lunch, with stunning views from the terrace.

This “excellent beachside restaurant” from experienced chef Andy Waters – one of the few in Britain to have worked under the late, great Paul Bocuse in Lyons – has a fitting focus on “good fish”, alongside classic pasta dishes and steaks. The terrace has lovely views across the Solent to the Isle of Wight.

You can hang with the local mansion-owners and beachgoers at this Poole Harbour outpost of the Stein empire, which has a brilliant location overlooking the water. It inspired less feedback this year than its stablemates, hence we’ve left it unrated.

“Super-fresh fish in simple surroundings with wonderful views” over Poole Harbour and Brownsea Island makes a winning deck of cards for this waterside spot on the Isle of Purbeck, on the beach by the chain-link ferry. “Delicious puddings”, a “respectable wine list” and “friendly staff” complete the deal.

2023 Review: This gorgeous old tavern on a corner site near the harbour – newly spiffed-up last autumn and with the recent addition of a conservatory – specialises in “excellent-quality” local seafood, served in a warm atmosphere that is “like being in France”.

2023 Review: A “glorious summer lunch spot” – “if the sun is shining you could be in the South of France drinking rosé and eating lovely – if somewhat pricey – seafood to the soundtrack of Dmitri from Paris”. The seventeenth-century hotel is run by Prince Harry’s pal Howard Spooner, who last year won a High Court battle against his former business partner Sally Johnson, following the pair’s failed attempt to turn The George into a celebrity retreat for A-listers, including old rockers, yachtsmen, polo players and wealthy Americans.

2023 Review: This “fab” harbourside wine bar-bistro “with gorgeous views across the Solent” has three glass shelters on its eponymous terrace, so you can eat outside in all seasons. The menu highlight is steaks from retired dairy cows from the island’s Briddlesford Farm, hung for 40 days and cooked to medium for the ‘tangy, rich and yellow fat to melt nicely’.