Oban Restaurant Guide

“The freshest of fish landed outside the window” keeps seafood aficionados coming back to the MacLeod family’s famous venue – a “lovely spot” right on the North Pier at Oban, Scotland’s ‘fish capital’, which fans say “does a tremendously good job”. Top Menu Tip – “the oysters are divine” (fresh every day from Lock Creran).

The “freshest of fish and seafood” from the surrounding waters is served in a “relaxed atmosphere” at this remote harbourside hotel – “the drive here past Castle Stalker is so beautiful, and the restaurant overlooks the ferry to the Isle of Lismore”. Michael Leathley – ‘Chef of the Year’ at the Hotels of the Year Scotland awards in 2025 – “allows ingredients to speak for themselves”, such as “the best langoustines”, supplied by local fisherman Eoghan Black. Along with its well-known sibling, the Three Chimneys on Skye, it is owned these days by Scottish-born international hotelier Gordon Campbell Gray. Top Menu Tip – “excellent Cullen Skink”.

2023 Review: “Lovely small restaurant” in an old bank building that’s carved a niche for itself over the past two decades with “great cooking” that makes good use of Argyll’s “local and seasonal produce” – with seafood, meat and game all featured. Chef-patron Richard Fowler and his wife Nicola are “lovely people” and offer “great service” – “we dropped in for an impromptu lunch and it massively exceeded our expectations”. It’s “good value too”.

2023 Review: “A beautiful and romantic setting” – this small hotel and golf resort has an idyllic, away-from-it-all location on a small tidal island at the entrance to Loch Creran. Still too few reports for a rating, although such feedback as we have on Ernst Van Zyl’s cuisine is upbeat.