Whitstable Restaurant Guide

“With its unmissable, pink exterior, the original Wheelers” (est. 1856, and for a time the base of a now-defunct mini-chain) – this “tiny”, “snug” and “eccentric” oddity feels “a little like eating in the back room of a small house, decorated in a ‘domestic style’, with ornaments on the mantelpiece and patterned tablecloths, and with tables a little packed-close”. “But, it has a brilliant professional kitchen out back” and serves “exceptional” fish and “truly excellent seafood” (“so local oysters are a must-have”), while the ability to “BYO makes it very good value”. “You need to book well in advance”, although it’s “easier to get a table now the extension has been built” with the capacity recently doubled to about 30.

“A fantastic, atmospheric location on the beach at Whitstable, plus supreme seafood” is an enduring recipe for success at this “lovely venue, in a candle-filled, rustic, quirky space” – both “large and lively but also with intimate tables”. “It’s not clever cooking, but they use good quality fish and the oysters are excellent”. “Service can be a little off-kilter at times” but escaped any serious flak this year.

“Quaint” old pub (downstairs) and restaurant (upstairs) “with great views over the beach” to the Thames Estuary. Chef Richard Phillips’s versatile menus encompass a “good-value” set lunch, and are marked by a “good use of fish and local ingredients”. “Slow service” can be a bugbear.

“Excellent fish and seafood, especially oysters” come at “reasonable prices” in this unassumingly decorated harbour-view café, also boasting its own agreeable terrace.

A “favourite” among locals for its “amazing Mediterranean tapas and super views”, this appealing little venue at the Tankerton end of Whitstable has “great food and atmos, with a laid-back seaside vibe”.

“Just about the best lobster and fries I’ve ever had – for under £20!” – the appeal of this good-value spot “well hidden” by Whitstable harbour, with outdoor tables overlooking the sea. They excel by serving line-caught fish and local shellfish “just kept simple”. Just one quibble this year: “why no puddings?”. Sister venue the Oyster Shed is nearby.

“Excellent moules flavored with tarragon – served with sourdough and a beer for a tenner”: such is the appeal of this busy three-year-old serving Spanish tapas and charcuterie alongside small plates of more modern British inspiration. Front-of-house Lee Murray is well known locally from the Goods Shed in Canterbury, while co-founder and chef Tim Wilson worked for The Ivy and Groucho Club in London.