Restaurant-Guide.com
hand picked restaurants

A welcoming hotel of great distinction in the pleasantly relaxed part of Wales that has avoided some of the worst maritime indiscretions that have been allowed to sprout elsewhere. Lindsey and Andrew Evans have worked hard for the last six years restoring and updating this well-placed clifftop hotel with great views and excellent facilities.

Substantial starters of haddock fillet on black pudding mash with pea puree, breast of woodpigeon on a salad of watercress, pancetta and sesame, or a very good carrot and coriander soup offer a pleasing range.

Main courses of fillet of red snapper, fillet of beef with 'posh' chips, fried egg and Béarnaise sauce, black sea bream on dill, or a whole Dover sole pan-fried with buttered carrots and cocotte potatoes are well supported, where required, by additional vegetables of the interesting variety.

Puddings stray gloriously on the side of exotic, with spiked cherries in a sweet pastry case topped with kirsch sabayon, or rich chocolate tart with crushed pistachios and lemon cream. Personally I have a weakness for liqueur coffees, and here there are eight from which to choose.