Llandudno Restaurant Guide

2024 Review: “The only recognised fish restaurant in the area” – this Grade II listed building has housed Don & Gill Hadwin’s split-level venture for two decades, with an informal bistro downstairs and a Victorian-style dining room on the upper level.

2023 Review: In the “stylish National Trust-owned surroundings” of this Grade I-listed seventeenth-century manor house on the outskirts of town – run these days as a spa hotel – this dining room is notable for its reliable standards, although it is “not adventurous in any way”, and the formality can make for a “slightly stuffy atmosphere” for some tastes. Unless you have a major appetite, you do “need to decide between afternoon tea and dinner” – both would be a stretch!

Comfortable “well-situated” pub with “lovely views”, a “pleasant ambience” and a “decent menu that has something for everyone” – part of the well-run Brunning and Price stable, its old furniture and book-lined dining rooms add an air of relaxation.

“Buzzy bistro-style” dining with a “lovely view of the bay” is the attractive offer at this modern beach-side venture from Denbigh-born chef Bryn Williams; it’s now his flagship following the sale of Odette’s, his high-profile London perch for many years. There’s plenty of “very decent” fish and seafood, plus outdoor seating for good weather. Top Menu Tip – “baked Alaska is gooey but fun”.

Amidst the cute Victoriana of this genteel Welsh tourist town, you can briefly imagine yourself in a hipper locale with the modern wood interior and aroma of fresh brews at this superior coffee shop (they do also serve tea). The scoff is good, while recognising that the summit of its culinary ambitions is Welsh Rarebit followed by a nice slice of Bara Brith.

2023 Review: “Best Chinese in Llandudno” is arguably a double-edged compliment to this well-established fixture, which occupies an old ice cream factory in this characterful Victorian seaside resort. But local reporters say its cooking is “consistently good” – “vegetables and fish dishes always seem particularly fresh and tasty”.

“Be prepared for a treat”, with “impeccably sourced ingredients, wonderful cooking and great presentation” combining for “Welsh cuisine at its best” at this four-year-old venture from locally born ex-Fat Duck chef Nick Rudge, whose nine-course tasting menus reflect his interest in Welsh history (a ‘Jackdaw’ is a traditional nickname for people born within Conwy’s castle walls). There’s a “long and interesting wine list organised by distance”, which introduces “the interesting concept of wine mileage”, with “help at hand from the friendly and well-informed front of house staff”.