Oban Restaurant Guide

A fantastically popular “presence on the North Pier at Oban”, where it perches in a glass box, this venue is famous for its “superb” fresh fish and seafood (the name is Gaelic for ‘fish’). Be warned, though, you may have to “queue even on a Monday night” (and parents take heed, “children under the age of 12 are barred from 5:45 pm onwards”).

“A fabulous find in Oban” – John McNulty and David Lapsley’s venture moved from its former location (of this name) a couple of years ago, and is praised for its very accomplished Scottish cuisine using the best local produce (choose either a ‘land’ or ‘sea’ six-course tasting menu for £45) and a “small but thoughtful wine list” (plus the option of matching wine flights) – “highly recommended!”

A take-away and 40-seater restaurant lauded by Rick Stein that “goes way beyond what you might expect from a chip shop”; there’s “some great cooking on display – no wines but for a first-class fish supper you can’t go wrong”.

Only open in summer into the mid-autumn, this simply decorated restaurant overlooking the Sound of Mull (at the base of Loch Linnhe) serves daily changing menus, from which you can choose from two to six courses at lunch and four to six for dinner. Sustainability is a strong focus of the operation, as is the approach of the ‘Slow Food Movement’. It has won a major culinary reputation, with numerous accolades and guide inclusions – all our survey feedback is exceptional, but too limited for a rating.