Loch Bay Restaurant — Restaurant in Skye

Best. Dinner. Ever. Wow, wow, wow. It was my first experience with a Michelin Star restaurant, and boom. Reservations are an absolute must, and you pre-pay your meal; any beverages are paid at the time of service. Each course is deceptively small for each is so flavourful, so deserving to savoured, that it becomes quite a lot of food. To be honest, by the 5th course, i was about done but there was no way i would miss out on anything.

The chef has given attention to every detail. The pottery is made on the Isle of Skye. The stones on which the clam shells hold a gratin of mussels - those stones were hand chiseled by the chef. Edible flowers added grace notes to several courses.

If you can see the details on the menu, you'll notice some asterisks and those denote the seafood that is caught in Loch Bay. It is pricey but i consider it money well-spent for this once-in-a-lifetime treat.

There is an adequate carpark to the right of the restaurant, considering there are only 6 tables. Easily accessible...

We have thoroughly enjoyed Michael’s wonderful work for more than 10 years although this was the very first time in this location. As ever, the food did not disappoint, and we were bowled over by different elements of each and every course. Loved the Soup & Sandwich, the venison & hare I had was incredible and the assiette du desserts that all our party ordered an absolute joy! The only thing that stops me from grading it 5 star is a service issue. At a restaurant of this standard, cutlery should most certainly NOT be handed over to the customers by hand; repeatedly. This happened time and time again and an inspector would slate you for it. Sorry, but if you know that there is a table in the room that is difficult to access or serve correctly, at least proffer said cutlery on a napkinned plate as our waiter did. Our waitress, who I believe ought to know better, did not and we were hugely taken aback. That all being said, we will still recommend Loch Bay. The...

We were looking forward to our dining experience for months and I desperately wanted to love it. The hard-to-reach location starts the "I discovered this gem that no one else knows about" feeling. There were some imperfections but not enough to dampen the experience or prevent a return visit. Still, with the price point and Michelin star, they should be mentioned. The twice dived scallops had a citrus infused scallop and a seared scallop - the seared scallop was slightly overcooked but my companion had a perfectly cooked scallop - so I would have ignored this transgression but for the monkfish being slightly overcooked as well. I proceeded with the wine pairings which, for the price point, seemed well selected - I may have opted for a different selection with the lobster course but it was in the ballpark. Service was impeccable and given the reputation and my dining experience I would return...