Cornwall Restaurant Guide

With his “varied and interesting menu” of “delicious local produce”, Raymond Blanc-trained chef Joe Wardell knows how to “totally blow you away”, say fans of his long-established harbourside cottage. Given the setting, a short walk from the quay, it’s no surprise to find “really fresh fish, with inventive things done to it” – and the tarte tatin is pretty special, too.

“Bruce Rennie is a wizard with fish, which is fresh from day boats in nearby Newlyn” – the reason to discover this small, modern bistro. “He now only offers a set, taster-style menu, but the food is brilliant considering it is only him at the stoves. Well worth a visit, but booking is absolutely essential”.

“Fish and seafood dishes are the ones to go for” at this privately run hotel and restaurant – a local “favourite” owing to the “consistent quality from the kitchen” (though service can be a tad “variable” at times).

This “beautiful restaurant” at a clifftop boutique hotel on the Roseland Peninsula has earned a fine reputation for “highly unusual presentations of local produce”. But it lost Chris Eden in June 2019, who left after 12 years for rival Gidleigh Park (and subsequently it also lost its Michelin star). Chris’s replacement, Oliver Pierrepoint, arrived from La Trompette in London, and has both Fera and Le Manoir on his CV. Ratings were very good all-round in the survey last year, but given all the change after its conclusion we’ve left the venue un-rated.

2019 Review: Visit on a fine day, and you can sit on the terrace adjoining the dining room, which has gorgeous views of the estuary from this 13-bedroom modern hotel. Shortish two-course and three-course prix fixe menus are served at both lunch and dinner.

Ancient, low-ceilinged coastal Cornish pub, not far from St Michael’s Mount, with a sunny beer garden. The food has been well-rated in recent times, but reports last year – which saw the departure of chef Nik Boyle to start his own (short-lived) venture in Falmouth – have been a little more up-and-down, so we’ve left a rating till next year.

2018 Review: In a 16th century former corn mill (replete with waterwheel), a family-run B&B and bistro where chef “Adrian Oliver continues to cook really well” – “not in cheffy show-off style”, but “simply” and “based on good quality ingredients”.