Category: Food and drink

Michelin Guide dining in Cornwall

New names and culinary creativity on the Cornish coast

Cornwall’s reputation for exceptional dining is long established, but beyond the household names lies a wave of restaurants redefining what coastal fine dining looks like. The Michelin Guide continues to spotlight kitchens that blend precision with personality – where global influences meet local produce and tasting menus feel rooted in place.

From clifftop sustainability-led dining to Basque-inspired pintxos and Asian-influenced harbourfront plates, these are the restaurants shaping Cornwall’s most exciting modern food scene. We’ve handpicked a few of our favourites from the Michelin Guide to give you a taste of the county’s culinary excellence.

Fern

Location: Nanstallon, near Bodmin, North Cornwall

Chef: Paul Wellburn

Cuisine: Small plates. British cooking rooted in local produce. Expect familiar flavours, carefully reimagined.

Vibe: Refined but relaxed. Think polished cooking, a thoughtful drinks list, and warm, easy-going service. A sun terrace for summer dining. A crackling log burner keeps diners cosy in winter.

Stand out plates: Fresh country bread made on site, kern custard creams with blueberry ketchup and creative octopus dishes. A fantastic cocktail menu.

The lowdown: For those looking to head a little in land for a delectable dining experience, Fern is located just 30 minutes from the North Cornish coast of Polzeath/Newquay. Found down a quiet country lane near the charming rural village of Nanstallon, Fern offers lunch (including Sunday lunch), dinner or drinks at the bar.

Celebrating the best of local produce, quality ingredients are a given, and diners can look forward to surprises in the form of modern twists to nostalgic British dishes. A regularly changing menu, reflecting the seasons keeps it interesting for regular diners.

What to visit nearby: The Camel Valley Vineyard is located minutes away if you want to stock up or book a tour or wine tasting (Came Valley is available on the Fern drinks menu). The Camel Trail is just a short detour away, so you have the option to cycle from Wadebridge, Padstow or Bodmin. Bodmin Jail is also just a five-minute drive away.

Fern Cornwall

Counter Culture

Location: Newquay, North Cornwall

Chef: Ben Harrison

Cuisine: Basque-inspired small plates and pintxos, built around Cornish produce and seafood.

Vibe: Intimate, chef-led and contemporary. Counter seating and a compact dining space create a sociable, immersive atmosphere reminiscent of San Sebastián’s pintxos bars – but with a distinctly Cornish edge.

Stand out plates: Pintxos-style creations layered with bold flavour, seasonal seafood dishes and inventive small plates designed for sharing. Highlights include the cured seabass, smoked cheese croqueta and monkfish tail.

The lowdown: Counter Culture represents the new guard of Cornish dining – relaxed but serious about flavour. It has recently been awarded the Michelin Bib Gourmand for 2026. Drawing inspiration from the Basque region’s celebrated food culture, it delivers punchy, produce-led plates that feel both global and grounded.

The pintxos format encourages exploration, conversation and return visits, marking it out as one of Cornwall’s most exciting modern additions to the Michelin Guide listings.

What to visit nearby: Towan Beach and Newquay Harbour are a short walk away. The South West Coast Path provides easy access to dramatic clifftop scenery.

Counter Culture Newquay

Kota

Location: Porthleven Harbour, South Cornwall

Chef: Jude Kereama (Michelin-recognised chef; Kota has long-standing Michelin Guide inclusion)

Cuisine: Asian-influenced seafood, blending Cornish ingredients with pan-Asian techniques and flavours.

Vibe: Stylish yet understated, with harbour views and a calm, polished atmosphere.

Stand out plates: Tempura with baby gem and wasabi tartare, crispy kataifi wrapped monkfish, Moorland dry aged sirloin.

The lowdown: Overlooking Porthleven’s working harbour, Kota delivers one of Cornwall’s most distinctive dining experiences. Jude Kereama’s signature style blends Asian flavours with impeccably sourced Cornish seafood, resulting in dishes that feel both grounded and globally inspired. Featured in the Michelin Guide, Kota is a destination restaurant that rewards diners seeking something elegant and unexpected.

What to visit nearby: Porthleven’s picturesque harbour and clock tower. Coastal walks towards Loe Bar and Gunwalloe. Independent galleries and shops dotted around the village.

Kota Restaurant

Paul Ainsworth at No.6

Location: Middle Street, Padstow, North Cornwall

Chef: Paul Ainsworth (Michelin-starred)

Cuisine: Modern British fine dining, ingredient-led and seasonally driven.

Vibe: Intimate and refined, set within a Georgian townhouse in the heart of Padstow. Expect polished service and an elegant yet welcoming atmosphere.

Stand out plates: Cornish Bluefin tuna and hand dived scallops. Known for beautifully executed fish courses and thoughtful flavour pairings.

The lowdown: A cornerstone of Cornwall’s fine dining scene, Paul Ainsworth at No.6 continues to evolve while retaining its Michelin-star status. The tasting menu celebrates the very best seasonal produce, much of it sourced locally, with seafood often taking the spotlight. It’s a restaurant that blends technical excellence with warmth, making it as suited to celebratory dinners as it is to destination dining weekends in Padstow.

What to visit nearby: Padstow Harbour for waterside wandering, boat trips along the Camel Estuary and the Camel Trail for cycling. Several of Ainsworth’s other ventures – including Caffè Rojano and The Mariners – are also nearby.

Paul Ainsworth At No6

Zacry’s on the sea wall

Location: Watergate Bay, North Cornwall

Chef: Chris Eden

Cuisine: Modern British with a strong Cornish influence, spotlighting local seafood and seasonal ingredients.

Vibe: Contemporary coastal dining with expansive sea views. Relaxed luxury with floor-to-ceiling windows overlooking Watergate Bay.

Stand out plates: Crab & kohlrabi lasagne, barbecue monkfish and wild mushroom risotto.

The lowdown: Located on the sea wall at Watergate Bay, Zacry’s delivers refined coastal cooking in a setting that mirrors the drama of the Atlantic outside. The menu champions Cornish producers, with seafood playing a starring role, and dishes are modern without losing a sense of place. It’s an ideal choice for sunset dining after a day on the beach.

What to visit nearby: Watergate Bay’s two-mile stretch of sand for surfing or coastal walks. The South West Coast Path offers routes towards Mawgan Porth or Newquay.

Zacry’s on the sea wall

Ugly Butterfly

Location: The Headland Hotel, Newquay, North Cornwall

Chef: Adam Handling (Michelin-starred chef and restaurateur)

Cuisine: Refined, sustainability-led British tasting menus with a strong focus on Cornish seafood and zero-waste cooking.

Vibe: Elegant and theatrical yet rooted in place. Sweeping Atlantic views, thoughtful wine pairings and an immersive fine dining experience.

Stand out plates: Cornish lobster wagyu, truffle donuts and Handling’s signature sustainable creations. Expect bold flavours with technical precision.

Image credit: Ugly Butterfly

The lowdown: Perched above Fistral Beach, Ugly Butterfly brings a modern, conscious approach to fine dining on the Cornish coast. Sustainability runs through every detail, from ingredient sourcing to kitchen practices.

Seafood takes centre stage, reimagined with flair and finesse, while the tasting menu format encourages diners to slow down and fully experience each course. For those seeking a special-occasion restaurant with unforgettable ocean views, this is one of Cornwall’s most ambitious dining destinations.

What to visit nearby: Fistral Beach is moments away for a post-lunch sea air stroll. The South West Coast Path runs directly from the hotel, offering dramatic clifftop walks. Newquay’s harbour and beaches are also within easy reach.

Ugly Butterfly

The final course

What links these restaurants isn’t just Michelin recognition – it’s confidence. A willingness to experiment while honouring Cornwall’s larder. As a result, Cornwall’s high-end dining scene feels more dynamic than ever.

If you’re planning a coastal escape and want to sample the best of the Cornish food scene, these tables are worth booking well in advance.

Find a retreat for your foodie break in Cornwall

How to eat…mussels

When we think of mussels, it’s easy to drift to visions of sun-dappled terraces and bowls of moules marinière paired with a crisp white wine. But this belies their true nature: a winter coastal treasure…

These jewels of the sea are at their British best in the colder months (as are most shellfish in fact), when the waters are chilly, and these humble bivalves are plump, sweet, and full of flavour.

For centuries, Cornish mussels were a widely eaten and gathered seafood, harvested from rocky shorelines at low tide and simmered simply over fires, their briny flesh providing essential sustenance during harsh winters. Over time, French culinary traditions filtered into the UK and mussels found their way into more refined dishes, like the iconic moules marinière.

“Our mussels are grown on the estuary beds of the River Camel in North Cornwall, which is the traditional way of farming them, but both rope- and seabed-grown mussels provide a high protein and nutrient-rich food.”

Today, Cornish mussels are celebrated for both their exceptional flavour and their role in sustainable seafood practices.

Mussels are farmed along the Cornish coast. Some are grown on the seabed, where they are dredged, hand-raked or harvested using water jets. Others are rope-grown, using toggled ropes fixed to anchors on the seabed and buoys on the surface in sheltered tidal waters.

Sea-friendly seafood

“Farming shellfish has to be one of the most environmentally friendly forms of food production currently in commercial operation,” says Matt Marshall, from Porthilly Shellfish in Rock. “Our mussels are grown on the estuary beds of the River Camel in North Cornwall, which is the traditional way of farming them, but both rope- and seabed-grown mussels provide a high protein and nutrient-rich food.”

“Our mussel beds help support a thriving ecosystem, alive with wildlife including wading birds and a variety of fish and crustaceans.”

At Porthilly, the mussel farming process involves laying tonnes of baby mussel seed along selected areas of the Camel River bed and allowing them to grow to maturity.

“These areas have to be sheltered from any heavy storm action and have just the right surface – too stoney and the mussels can’t clump together, too sandy and the mussels will get buried,” explains Matt.

“What I love about mussels is how much flavour they impart with very little cooking.”

As a natural filter feeder, cleansing the water they live in, mussels are a boon for marine ecosystems and a low carbon foodstuff.

“Our mussel beds help support a thriving ecosystem, alive with wildlife including wading birds and a variety of fish and crustaceans,” says Matt.

Flavour friends

The farmed mussels at Porthilly are harvested by boat and fully cleaned for sale at the farm, before making their way to fishmonger counters and coastal restaurant kitchens.

Image credit: Kota

“What I love about mussels is how much flavour they impart with very little cooking,” says chef Jude Kereama, owner of Kota and Kota Kai in Porthleven.

While most of us are familiar with the classic French moules marinière – shallots, garlic, white wine, double cream and parsley – they pair well with an abundance of different ingredients.

“Lightly steam the mussels until they just open, let them cool off and then roughly chop them and put them into the batter. Fry the batter lightly, pancake-style over a medium heat until golden on both sides.”

“At Kota Kai, we serve them three different ways – in a Thai coconut broth, in a marinière, and then in a Spanish style with chorizo, orange, chipotle chilli and some coriander. They soak up any flavour you put them with,” says Jude.

Image credit: Sam Breeze

“Another delicious dish is to do them puttanesca-style, with tomatoes, olives, anchovies and basil. I’d serve that with a crusty chunk of sourdough smeared in olive oil and a rub of garlic or over spaghetti.”

While cooking a steaming pot of mussels in a tasty broth is a failsafe option, Jude also likes to experiment with them in more unexpected dishes: “We turn them into fritters by making a simple batter with egg, milk and flour and then add chopped spring onion, coriander and maybe some sweetcorn.

“Lightly steam the mussels until they just open, let them cool off and then roughly chop them and put them into the batter. Fry the batter lightly, pancake-style over a medium heat until golden on both sides. At Kota Kai, we’d pair them with a nice seaweed tartare sauce.”

Image credit: Kota

Cooking mussels at your Beach Retreat

Cornish mussels are available to buy at fishmongers across the county. Ask the fishmonger to debeard them for you as this can be slightly awkward to do at home with a knife. Matt recommends half a kilo per person as a starter or three-quarters of a kilo per person for a main meal – and possibly a few more for real shellfish enthusiasts.

“Rinse them in running water over a colander and tap any open ones on the side of a bowl. If they’re alive, they should close up. If not, discard them.”

When preparing, it’s important to make sure they’re clean, free of grit and still alive. Rinse them in running water over a colander and tap any open ones on the side of a bowl. If they’re alive, they should close up. If not, discard them. “Some mussels can be a bit lazy, particularly in the colder months, so give them a few seconds to close,” adds Jude.

Image credit: Kota

“Whichever sauce you cook them in, they are best when they just open. Any that don’t open, throw away. It’s as simple as that.”

When cooking, it can be tempting to dial up the heat and leave them to it, but this can risk overcooking, leaving the texture rubbery. “Whichever sauce you cook them in, they are best when they just open,” says Jude. “Any that don’t open, throw away. It’s as simple as that.”

Whether enjoyed by a roaring fire or as the centrepiece of a family gathering, Cornish mussels are a testament to the simple joys of the sea – best savoured when the waters are at their coldest and you’re nestled somewhere warm.

Sample freshly harvested shellfish served-up on the coast – or cook-up sea-friendly seafood – when you stay by the beach this #SecretSeason

Shoreside inspired drinks

Christmas cocktail nights, seasonal hosting, or settling down with a warming drink over ice on a dark evening, add some coastal flavours and inspiration to your glass…

House seaweed bitters for umami notes, gin that could only have been made in St Ives or an oakwood and sea rosemary, alcohol-free, take on an after-work classic. What will it be?

Only in St Ives

St Ives Gin came into existence around six years ago in a restaurant looking out to St Ives harbour, says Tim at St Ives Liquor Company (Silco): “Considering the amount of G&Ts we sold and the fact we made everything else ourselves it made sense to make our own alcohol.”

Thinking about staying in St Ives? Have a look at our luxury St Ives holiday properties.

Image credit: Silco St Ives Gin restaurant

What started with a locally-sourced and made gin has expanded to nine drinks: other gins, liqueurs and ready-to-drink cocktails are now on the menu at Eat Silco.

Image credit: Silco St Ives Gin

“From day one, we’ve foraged for botanicals from the surrounding area. No air miles, sustainable, and, so, competitively priced,” explains Tim.

The west Cornwall coastal stars of the show at Silco are bladderwrack seaweed and the shoreline plant samphire. “Their minerality and salinity really balance drinks nicely,” says Tim.

“We have always used gorse in our drinks; we find the slightly bitter coconut flavour works so well in cordials and infusions. We also use seaweed to add an additional umami note.”

Spritz sans-alcohol

Days spent in the north Cornwall surf as instructor and evenings at work in London bars led Alistair Frost and Ed Grieg-Gran to create Pentire, a maker of non-alcoholic spirits, aperitifs and cocktails founded on botanical flavours native to the Cornish coast.

And Pentire has just released its own sea-influenced take on an after-work classic, originating from Italy: the spritz. Like other Pentire drinks, this one has been “crafted in collaboration with some of the world’s best bartenders, who share our love for the outdoors,” says Alistair.

Image credit: Pentire Coastal Spritz

The Pentire Coastal Spritz aims for a balance of natural bitter flavours and refreshing coastal tones, taking the company’s signature coastal blend and combining it with tastes of blood orange, sea rosemary and oakwood.

The core flavours in Pentire drinks came together during experiments in a kitchen in Port Isaac, after Alistair’s discovery – with the help of a botanist – of 1000 different plant species growing along just one Cornish headland.

“It’s a naturally bitter and refreshing aperitif,” says Alistair.

Discover the best places to eat and drink by the sea, exploring coastal dining spots that offer delicious cuisine and breathtaking views in Cornwall.

Image credit: Lily Egbers

Spiced and stormy

On stormy days, crowds gather at Porthleven to watch in awe as waves crash into the old harbour. This is an appropriate birthplace for Curio, a spirits company that endeavours to capture the sensory experiences of life by the sea: the wild, the moody, the calm.

“It makes me think of an evening sitting by an open fire, listening to the crackle, savouring the drink’s zesty taste and being completely absorbed in that special moment.”

Launched in 2012 by husband and wife duo, Rubina and William, Curio experiments with a range of flavours from harvested seaweed to hand-foraged samphire. This winter, Rubina recommends their cardamom vodka cocktail and sea salt caramel rum to ignite an internal glow that contrasts to the tumultuous weather outside.

“The cardamom vodka cocktail is made with cranberry juice and tonic water, garnished with cinnamon and star anise. It makes me think of an evening sitting by an open fire, listening to the crackle, savouring the drink’s zesty taste and being completely absorbed in that special moment.

Foraged cocktails

At Tom Thumb cocktail bar in Newquay the drinks menu is currently all about the RNLI with a selection of sea-themed spirits ready to mix. These reach further along the coastline to the Channel Islands, including Salcombe Island Street Rum and a Tidal Rum from Jersey.

Image credit: Jamie Mitchell, Tom Thumb

The ingredients that go with the spirits though come from much closer to the bar. “We always forage for local ingredients,” says Jamie. “We are blessed to have many naturally occurring products to use along the coast. We have always used gorse in our drinks; we find the slightly bitter coconut flavour works so well in cordials and infusions.

“We also use seaweed to add an additional umami note. The added saline from seaweed also brings underlying notes and can add another element to the drink almost as if its seasoning the drink for us.”

On the current lifeboat-themed menu is The Oggin (an old maritime word for the sea). “We infuse gorse and cacao nibs through a pear cognac, and add a number of other ingredients all bought together by our house seaweed bitters,” says Jamie.

Another drink on the menu takes its name from an active member of the Newquay RNLI. The Dangerous Bri is a cherry-flavoured carbonated Negroni, made with Tidal Rum and a kelp seaweed dilution.

A measure of coastal plant-infused spritz with soda, something stronger with seaweed bitters or the fresh taste of the sea with tonic, just some of the shoreside inspired drinks produced and mixed around Cornwall. Why not add a splash of coastal wonder to your drinks line-up this festive season.

Book your Christmas or New Year stay and celebrate in style…

Al fresco dining at The Croft

A week in Padstow

A fresher taste: spring recipes

After the grey, mizzly days of winter, Cornwall comes alive again in spring: what are the seasonal flavours to try in your cooking best tasted fresh?

Wildflowers in the hedgerows, young lambs in the fields and the first new crops of the year, the farmers’ markets are fully stocked and there’s a new abundance awaiting foragers.

We caught up with three Cornish chefs to find out about their favourite spring flavours. They shared a special recipe featuring ingredients that are best eaten as fresh as possible – ideally on the same day.

Fancy staying in a holiday retreat with a swimming pool? Check out our cottages with a swimming pool for a relaxing getaway.

Wild flavours

Carla Viladomat is the head chef and co-owner of El Huichol, a Mexican street food company serving up brunch, lunch and dinner at their new spot Pachanga in Newquay.

Her food combines the traditional flavours of Mexico with the fresh ingredients of Cornwall – two places which share a surprisingly close culinary heritage thanks to the large numbers of Cornish miners who crossed the Atlantic to help Mexico mine silver to pay for the Mexican war of independence in the 19th century.

Carla also has a mobile Mexican food van that travels to events and weddings around Cornwall throughout the summer.

Image credit: El Huichol

Favourite spring ingredients

After the Cornish winter I’m pretty sick of tubers – potatoes and turnips and all the rest – so I always look forward to spring, which is when the vibrant flavours of Mexican food come into their own!

“My number one spring ingredient is wild garlic. It’s packed with flavour, and easy to collect in the hedgerows around Cornwall”

There’s so much on offer in Cornwall at this time of year. Fresh mackerel is fantastic, bought from the fishmonger or from the fisherman if you know where to ask! We like to smoke it and make into a lovely paté with pickled smoked chilli, served on a crispy tostada with a mackerel fillet on top. That’s one of our most popular dishes at this time of year.

I also love fresh cauliflower leaves – sometimes I tempura them for texture, or roast them and make them into a purée with lots of fresh lime.

Carla’s on the day recipe

Wild garlic pípian

My number one spring ingredient is wild garlic. It’s packed with flavour, and easy to collect in the hedgerows around Cornwall in March and April. Look out for the wild flowers and the dark green leaves that have a strong garlic smell. It’s best used straight away, but you can also ferment it for extra flavour.

I make it into a Mexican salsa called pípian, or green mole. You need to collect quite a few wild garlic leaves. I blend them with toasted pumpkin seeds, coriander, chilli, fresh radish leaves and plenty of olive oil. It’s like a Mexican pesto, punchy and packed with flavour. The consistency is thick because of all the ground up seeds, but if you like it runnier, just add extra olive oil.

It’s a really versatile sauce. Traditionally it’s eaten with pork or chicken, but I like to use it in a fresh radish salad. I use the freshest radishes I can find, ideally ones I’ve just picked myself, chopped up finely and served with plenty of pípian drizzled over the top.

The freshest fish

Rich Adams runs Argoe, a sustainable seafood restaurant opposite the historic fish market in Newlyn. The restaurant celebrates the best Cornish fish and seafood, and champions species that rarely make it on to British menus.

“Spring is a superb time for trying some different varieties of Cornish fish, with several species coming into season at this time of year”

Favourite spring ingredients

In Britain, we’ve been stuck in our ways eating the same old fish for the last fifty years, and here at Argoe we’re passionate about changing that. Spring is a superb time for trying some different varieties of Cornish fish, with several species coming into season at this time of year – including two of my favourites, megrim sole and spider crab (or Cornish king crab, as we’re calling it these days!). Both are at their best in spring. You can buy them from fishmongers in Newlyn, literally straight off the boats.

Image credit: Argoe

Rich’s on the day recipes

Boiled spider crab and grilled megrim sole

When it comes to spider crab, there’s not much you need to do. Put the crab to sleep by putting it in the freezer for a couple of hours, then drop it into a pan of boiling salted water; the rule of thumb is about 15 minutes per kilo of crab, and 70g of salt per litre of water. I’m a great believer in doing things simply, and presenting things as they are – so once it’s done, turn it whole upside down onto the plate, and separate the claws away from the body.

We pre-crack the claws with a rolling pin or pincers to make it easier to eat at the table. Prise the inner part of the shell away, leaving the brown meat inside – add a squeeze of lemon if you like, and serve with fresh bread and lots of homemade mayo. You’ll need crab picks to get out all the meat, but it’s worth the effort – for me, nothing tastes so much of the sea as fresh spider crab.

Megrim sole is even easier. A fish of about 600-700g is perfect for two. It’s best cooked whole, under a piping hot grill or over a barbecue. Brush with olive oil and season well with salt and pepper. It cooks quickly – 5-7 minutes each side. I serve it whole at the table. Getting the fish off the bone is easy once you know how – we use two forks to pull away the flesh from the centre.

Don’t miss the best bits: cheeks, collars, crispy edges and fins. If it’s your first time cooking sole on the bone, ask your fishmonger for advice if you’re unsure, or better still come into the restaurant and we’ll show you how.

Discover coastal charm at Fowey, South Cornwall, with Beach Retreats.

What the garden grows

Daisy Hillier is head chef at Potager, a vegetarian cafe and kitchen garden located outside Constantine.

Image credit: Potager

Favourite spring ingredients

At Potager, we’re lucky to be able to grow lots of our own ingredients, and I always look forward to all the fresh flavours of spring and early summer – from edible flowers like nasturtium and borage, which I like to use in salads, to the first Cornish asparagus of the year, delicious lightly steamed and eaten with lots of fresh Cornish butter and black pepper.

“Many people dread cabbage, thinking of that horrible boiled stuff we all had at school. But it’s actually one of my favourite spring vegetables – and the fresher the better. It’s especially well-suited to Asian-inspired dishes”

Spring is also a great time to wander the lanes and forage for wild flowers and edible plants. Recently, I’ve been experimenting with floral flavours in some of my gins at the distillery – watch this space!

Daisy’s on the day recipe

Pan roasted cabbage with togarashi and miso and orange butter

Many people dread cabbage, thinking of that horrible boiled stuff we all had at school. But it’s actually one of my favourite spring vegetables – and the fresher the better. It’s especially well-suited to Asian-inspired dishes like this one.

Start by making the miso butter: 2 tbsp miso paste, 10 tbsp salted butter, 2 crushed garlic cloves, 2 tbsp rice wine vinegar, the zest of an orange and the juice of two more.

Then peel and cut the cabbage into 8 pieces, retaining some root on each wedge to hold it together. Heat a non-stick frying pan with vegetable oil, add half of the wedges, and fry on each side for 3-5 until caramelised. Put the wedges on a baking tray, cover with the miso butter and a splash of water, and roast in foil for 15 minutes. Turn over and roast on the other side for another 5 to 10 minutes until soft.

While it’s cooking, make the togarashi, a Japanese spice mix. It’s made with the dried zest of an orange, 3 tbsp toasted white sesame seeds, 1 tbsp toasted black sesame seeds, 1 tbsp toasted poppy seeds, 1 tsp sichuan peppercorns, ½ tsp ground ginger and 1 sheet of nori, ground up together.

Serve the roasted cabbage with a fried egg and a good sprinkle of the togarashi spice mix, and some sushi rice on the side.

Explore more things to do in Cornwall this spring.

For more Cornish foodie inspiration, browse our blog.

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Zacrys on the sea wall watergate bay credit Lewis Harrison Pinder 04049 2

10 restaurants with sea views

There’s no better way to appreciate a sea view than dining beside it, creating an enriching experience as you taste the flavours that the coastline in front of you has produced. We have hand-picked 10 seafront restaurants, where you can sample seafood caught in the nearest bay and soak up views of the rolling tides.

Want to stay in a luxury holiday house with a view of the sea? Check out our cottages with sea views.

PORTHMINSTER KITCHEN, ST IVES

This acclaimed beachside restaurant combines Cornish produce and global flavours in dishes showcasing the freshest seafood, garden-grown produce and foraged coastal ingredients. Recently awarded a 2 Rosette award for culinary excellence, this is a go-to destination for the finest of Cornish cuisine.

THE COLONIAL, TOLCARNE BEACH

A slow paced, lavishly designed restaurant and bar positioned right on the sand of Tolcarne beach in Newquay, The Colonial is the perfect dinner spot for those looking to unwind and indulge. Their menu is inspired by the colourful flavours of the Caribbean, but you can expect seafood and traditional hearty dinners throughout the year. Wave watch on the terrace with an invigorating cocktail or settle by the open fire for a full three courses and wine.

LEWINNICK LODGE, FISTRAL

Lewinnick is the ultimate coastal restaurant. Situated on Pentire headland, you can soak up sweeping vistas as you eat, the perfect viewing spot for striking sunsets. With a bar area, pool tables, fireplace, plush carpets and sofas, you can wind down with a glass of something bubbly before heading to the sleek and sophisticated restaurant room for a classically Cornish supper.

THE MARINERS, ROCK

A chef’s take on pub grub, washed down with the finest of Cornish beer. This loved-by-locals pub overlooks the Camel Estuary and serves up the likes of crispy pollock hot dogs, Porthilly oysters and market fish of the day from Cornish waters.

THE FISH HOUSE, FISTRAL

If you’re a seafood lover, this beachfront restaurant is your go to. Situated on Fistral beach, the Fish House is in a prime position for sunsets and dramatic surf. Sample the flavourful menu of Sri Lankan prawn curry and spiced monkfish before walking across the beach back to your retreat.

GYLLY BEACH CAFÉ, FALMOUTH

Gylly Beach Café sits right on the sand, where you can gaze out at the ships and sailboats dotted along the water. It serves hot food and drinks all day and evening long, so taste the chilli kick of panko breaded squid or the zest of fresh lemongrass seabass with the buzz of the beach in the background.

UGLY BUTTERFLY, CARBIS BAY

There’s no such thing as an ugly butterfly, in the same way as there is no such thing as food waste. This is the motto of Carbis Bay’s new sustainable restaurant, showcasing beautifully presented dishes crafted with locally sourced ingredients. Offering an all-day dining experience, the Ugly Butterfly bar uses trims and offcuts from the ingredients used in the restaurant to create delicious drinks and bar snacks.

OUTLAWS NEW ROAD, PORT ISAAC

Nathan Outlaw is to Port Isaac as Rick Stein is to Padstow. For the ultimate fine dining experience, sample cured mackerel and spider crab at this harbourside eatery, before wandering the streets of Port Isaac under the moonlight.

THE BEACH HUT, WATERGATE BAY

One of Cornwall’s best beach-side hangouts, The Beach Hut welcomes surfers, families and even the dog. Open for breakfast, lunch and dinner, food is unfussy and tasty, the atmosphere laid-back, and all with a view of Watergate Bay’s two-mile stretch of beach out front. Perfect for sunset watching and sundowners.

Fancy staying in Watergate Bay? Check out our luxury holiday properties in Watergate Bay, Newquay.

THE SARDINE FACTORY, LOOE

Dine overlooking harbour water and you’re guaranteed fish as fresh as they come. The Sardine Factory is a go-to restaurant for seafood lovers, and its sustainable fish dishes won the prestigious accolade of a Michelin Bib Gourmand in 2020.

Charlie Walters, head chef of The Sardine Factory, represented Cornwall on the 2023 series of Masterchef: The Professionals.

Stay in a retreat near the best Cornish restaurants and enjoy a foodie trip to the coast.

Read our blog on why celebrating Christmas and New Year’s in Cornwall is the perfect time to explore and begin new traditions.

Find your fish

A fresh-from-the-ocean catch for dinner – just that bit fresher and tastier when staying by the sea? Time to expand your piscatorial horizons and find out what to pick up at the fishmonger and how to cook it, with Ben Tunnicliffe at Newlyn’s Tolcarne Inn

Newlyn Harbour, on the sheltered west side of Penzance Bay, has welcomed fishing boats with their catch since the 15th century. And it continues to be a thriving fishing port landing multiple species every day, from mackerel and monkfish to John Dory and cuttlefish.

A few hundred yards from the pier is the 300-year-old home of the Tolcarne Inn. An unstuffy pub, it’s lauded for its lip-puckeringly good seafood, which travels from sea to market to plate in hours not days.

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Credit Tolcarne Inn 1

Award-winning chef Ben Tunnicliffe set up in Newlyn in 2012. “In other European ports, seafood restaurants are abundant. Newlyn has arguably the most diverse fish market in the country, so it made sense to open a fish restaurant here,” says Ben, who buys his fish daily from the market or direct from day fishing boats.

“A freshly caught fish will have bright eyes and slimy skin. It also won’t smell of anything.”

Choices, choices

Planning a fresh fish supper? Ben recommends seeking out a local fishmonger and quizzing them on what’s landed that day.

“A freshly caught fish will have bright eyes and slimy skin. It also won’t smell of anything. If it’s starting to smell it means it’s getting old. Be guided by what’s on ice in the shop,” he says.

“If you’re new to cooking fish then have a good chat with the fishmonger. They’ll be happy to answer your questions. They can also prepare it for you, if you need them to, by filleting and pin boning, and then can give you advice on how to cook it.”

Credit Tolcarne Inn 2

Once you get your freshly wrapped fillets or whole fish back to your retreat, Ben recommends not trying to do anything too fancy and risk ruining it by submerging it in an overpowering sauce. Whether it’s a meaty monkfish fillet or a juicy piece of hake, let the delicate flavours shine through and allow the fish itself to do the talking.

“Less is always more,” says Ben. “The simplest way to cook fish is to wrap your fillet in foil with some lemon juice and some herbs stuffed into its belly, season it and then stick it in the oven. Or put it under the grill, as opposed to on top of the grill, or fry it quickly in some butter.”

Gently does it

The biggest faux pas home cooks can make is to overcook their fish, says Ben: “If you think of the amount of raw fish that’s eaten in Asia that tells you not to be afraid of eating undercooked fish. You want it to remain moist and succulent, so it doesn’t dry out. This is a delicate product. Keep it slightly underdone and it will continue to cook in its own steam before you serve it.”

“One of the earliest pieces of advice I got in my career was: ‘what goes together, grows together’”

With fish and seafood prices soaring over the past couple of years, Ben also advises that you experiment with lesser-known species, rather than your traditional coastal favourites: “There’s a huge demand for popular catch like lobster, turbot and mackerel, which means prices are driven up. So, don’t be afraid to try something new and perhaps more affordable.

“Occasionally in the restaurant we have great weever fish on the menu – the fish that buries itself under the sand and can give you a nasty sting. It’s not commonly eaten in this country and people are a little unsure about it but when they try it, they love it.” He recommends asking the fishmonger what’s in season and how they recommend it’s cooked.

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Credit Tolcarne Inn 5

The perfect partner

With your fish taking the starring role on your dinner platter, it’s just a question of which sides to serve. While the humble potato – boiled, chipped or fried – is always a safe bet, look at what else is currently in season.

“One of the earliest pieces of advice I got in my career was: ‘what goes together, grows together’,” says Ben. “If you go to the local veg shop, see what produce is coming off the fields at the moment and it’s likely to match with what’s coming off the sea. It’s a really good tip.”

He offers up this seasonal serving suggestion for half-term holidaymakers: “All the brassicas are in season right now, so take some curly kale and fry it off in a little oil and water. Throw in some finely diced chilli, anchovies, lemon zest and lemon juice, continue to fry for a few minutes, and season. This would be a delicious accompaniment to a baked juicy fillet of gurnard, seasoned with a little olive oil and lemon juice.”

Credit Tolcarne Inn 4

If you’d prefer to let Ben do the cooking, head to the Tolcarne Inn, Newlyn.

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“A freshly caught fish will have bright eyes and slimy skin. It also won’t smell of anything.”

Choices, choices

Gently does it

“One of the earliest pieces of advice I got in my career was: ‘what goes together, grows together’”

The perfect partner