Wareham Restaurant Guide

“A gorgeous, sunny room attached to a medieval priory on the banks of the River Frome” is the “delightful setting” for “always interesting and very good” cooking from Loire Valley-bred Stephan Guinebault, head chef for the best part of two decades at this independently owned hotel which oozes “old-world charm”.

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”.

This legendary seafood shack at the Studland end of the Sandbanks chain ferry “does good things with amazing local fish”, “in a gorgeous harbour-side setting (ferry queues notwithstanding)” – with specialities including ultra-local Poole Bay oysters and a variety of whole fish cooked over fire for sharing.

“You are paying for the location” (especially the “beautiful view of Poole Bay”, if you pull off a table by the picture windows) at this tentacle of Rick Stein’s empire, but it’s nonetheless a “lovely” spot, where the service is “pleasant and attentive”, and the victuals – albeit a tad “formulaic” for some reporters – include “wonderful fishy tastes” that strengthened its ratings this year.

“The view overlooking Poole Harbour makes this a romantic location” for an Italian meal – although it’s “very much a good-weather venue”. The hotel is at the heart of a long-running planning dispute, with vocal locals opposing a plan to convert it into an ‘aparthotel’ under a £300m redevelopment of Sandbanks.

2022 Review: A “beautifully situated restaurant” in an Art Deco solarium overlooking Poole Harbour, and where “drinks on the upper deck are an extra delight”. One or two off reports on the food front this year, but also plenty of plaudits for its “really good breakfasts and lunches”, and “service has improved” of late too.

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.

“Big meals” made from prime British ingredients cooked in classical French style, “friendly staff” and a “lovely, sensibly priced wine list” is the winning recipe at ex-Four Seasons exec chef Jamie Jones’s restaurant with rooms – a spacious (much extended) former shepherd’s cottage in the heart of Hardy country (the village of Lower Bockhampton is called Mellstock in ‘Under the Greenwood Tree’). This may be about to be a case of ‘all change’, however – the business was put on the market in 2024 as a going concern.

“So pleased to see Jan and Stacey’s excellence recognised!” – the Bretschneiders have operated out of this address a couple of minutes’ stroll from the promenade in Southbourne for over ten years now and it’s “a go-to when in the area” for those in our annual diners’ poll. Despite its looks, it’s “too expensive to be called a neighbourhood restaurant” which wouldn’t do justice to the ambition of its multi-course modern European menus, which are an attractive mix of classical and contemporary dishes (with ‘South Coast Sushi’ rubbing shoulders with ‘Creedy Carver Chicken’ and ‘Pear Belle Helene’). There’s a ‘Classic Menu’ (currently £99 per person) or ‘Discovery’ (at £139 per person).

Michael Trawicki’s “popular thatched pub” serves particularly “good pub food in a nice sunny dining room” and there’s also a beautiful garden in summer. It’s not an especially ‘foodie’ operation but attracts consistent praise in our annual diners’ poll as one of the area’s better eateries.

2022 Review: With no social media presence as yet, and a hard-to-find name (lots of search results for Carluccio's – not helped by the fact that this location used to be one, and even repurposes the sign), we are presuming that Luciano Pierre White is relying on word of mouth – and his famous name – to get punters into his first solo restaurant. He's worked with Pierre Koffmann and the Adria brothers according to press quotes, and his father credits him with a great work ethic. An early-doors visit from a reporter noted it to be ‘very promising’ and another thought ‘the food’s great and the service will only improve’.

“Waterside dining with a great buzz” makes this nautically themed spa hotel (built 20 years ago on the site of a former Pontin’s) an “attractive” option (“we’re regular visitors, and have never been disappointed by the cooking”). The hotel, which resembles a cruise liner overlooking the River Stour and the harbour, is doubling its capacity under expansion plans approved in early 2025.

2023 Review: This “nice gastropub with large gardens” has undergone a dramatic £800,000 refurb since our annual diners’ poll, to be reborn with cocktail bar-style décor replacing the traditional pub interior, and fitted seating with cushions in the 100-seater garden. The new menu replaces standard 3-course meals with a globally inspired selection of small plates.

“A quirky setting at the back of a delicatessen” should not deter you from a visit to this “wonderful” 50-cover venture, whose “limited menu” (breakfast and lunch, but also dinners three nights a week) is dedicated to showcasing Purbeck produce; alongside meats finished in the charcoal oven. The seaside setting informs some “superb” fish dishes. This is the second branch (cue the name) of an ever-expanding litter ranging from the Wareham original to new branches at farm shop Holme for Gardens (est. 2023) and ‘Pebble Pig’ at Chesil Beach (est. 2024), in the Dorset Wildlife Trust Welcome Centre.

“Super-quality pastries and amazing coffee” set the tone at this “very good bakery and café” founded by Tom Bew and siblings Dom & Dove Brown, who opened their fifth branch in Christchurch early last year. Top Tip – “the Croque Monsieur is huge and delicious”.

“A star find” – “every dish is amazing”, in particular some “very special sushi” from owner Kamil Skalczynski, a Polish-born sushi master who has been “a World Sushi Cup finalist and an advisor to the World Sushi Skills Institute”; he opened this “small restaurant with an interesting menu” four years ago.