Restaurant at The Ardeonaig Hotel
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Restaurant at The Ardeonaig Hotel Summary
- Address: Ardeonaig, South Road Loch Tay, by Killin, FK21 8SU (Map)
- Tel: +44 (0)1567 820400
- E-mail: Click here to contact
- Website: Go to the Restaurant at The Ardeonaig Hotel website
- Gallery: View more images
- Cuisine(s): Scottish
- Opening Times: Mon - Sun: 12:00 - 22:00
- Avg Price: £48.00
- Party Planner: Group bookings & Party planner
(Avg Price is the average cost per person for two courses, coffee, half a bottle of house wine and tip/service)
Restaurant at The Ardeonaig Hotel Description

Every so often there comes into the orbit of this website a restaurant virtually in a class of its own. Of such an ilk is Ardeonaig, tucked away on the south shore of Loch Tay, but well within reach of those for whom true excellence in culinary matters represents the Holy Grail.
The chef/owner is Peter Gottgens, a fourth generation hotelier who grew up in South Africa. Amongst his achievements is the world's biggest known barbecue, for 35,000 people, and being Nelson Mandela's Chef of choice in the UK for many years, resulting in him being the lead chef for State banquets, etc.
Peter says, 'I've taken the things I love about my birthplace and married them to the very best of what my adopted home can offer'. Guests can choose to relax in the new and unique cellar dining room or dine in the restaurant or the more casual Study.
The cuisine, which won them a Michelin Bib Gourmand and an Inn of the Year award, is based on ingredients locally grown with the emphasis being on flavour driven food. The menu comes in 2, 3 or 4 course options, and there is a very popular six course gourmet menu. Within the comprehensive menu, examples are thickly sliced, lightly smoked Uig Lodge Salmon with zuma tomatoes and micro greens, or local pigeon breast, apple, pistachio and fine leaf salad.
Main course choices could include Ardtalnaig Estate hare fillets, caramelised onions, puy lentils and seasonal vegetables; deer loin with crisp potato cake and sautéed wild mushrooms, and pan-fried wild sea bass fillet, Roma tomatoes, toasted pine nuts and fresh mint. No menu at Ardeonaig would be complete without Scottish beef in one form or another, and amongst the variations you may spot a pan-fried fillet with wild mushrooms and a Madeira sauce.
Desserts, which are clearly a forte, follow the same pattern and include a nectarine tian with basil ice cream and bee pollen, or the house speciality, chocolate mielie meal pudding. The wine list represents a triumph for South African wine, and must be one of the best live showcases for the product in this country. The same could also be said of the array of malt whiskies, one of the finest collections for quality that I have ever seen.
Being snowed in at Ardeonaig must be one of life's most fulfilling experiences; however, don't take my word for it, find out far more about this wonderful spot on their exceedingly informative Website.
Fixed Lunch
- £27.50 (2 courses) to £35.50 (3 courses)
Fixed Dinner
- £35.50 (3 courses) to £49.50 (6 course gourmet menu)
Your Reviews of Restaurant at The Ardeonaig Hotel
Alan (19 April 2009)
One word for this place, wow! We've been there twice now. I have no idea what that guy is saying about the meat earlier? Everything about this restaurant and hotel is amazing. Every last detail is thought about. It oozes charisma and quality but is still laid back, it is all about how you want to enjoy your night not really about how they want you to. Go, you owe it to yourself.
John Tully (14 May 2007)
This really is a lovely setting. After a bumpy drive along a narrow loch side road you enter a lovely old inn with peat fires, tasteful decor and a very friendly welcome from a predominantly South African team. The rooms are a little disappointing in the sense that while minimally decorated lack in some necessities. Amazing Molton Brown range but showers that trickle. Hollow fibre pillows and duvets but nice tea and coffee pots. The menu is quite extensive, especially given the low numbers they need to cater for. Fish comes up much better than the meat with the latter being over-cooked - slab of rib of beef, rack of lamb though wonderful loin of hare. Memorable fish dishes were monkfish, hake and scallops. Pretty expensive given reliance on locally sourced produce and would have expected a bit more free sides rather than baby beetroot and cherry tomatoes coming out as Baby Vegetables. Excellent selection of cheeses perfectly kept with wonderful selection of fruits and honey. A wine list that is the very best of South Africa served by a totally knowledgeable Craig. Whiskeys similarly excellent. Shame not to meet Pete properly given he was in the kitchen and given everybody talks about him......or is he a myth? I think not. Perfect weekend escape.
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Additional Info for Restaurant at The Ardeonaig Hotel
Children welcome
Groups allowed
Air conditioning
Outside seating
Reservations
Cover Charge
- House red: £21.00
- House white: £19.50
- Service charge: Not included
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