The Dunvegan, Isle of Skye — Restaurant in Skye

After so many remarkable and worthy meals in the Highlands and on Skye, this was a real disappointment on many levels. While the food quality was high, the preparations were a miss across all courses. Portions were small, sized for two (as the menu indicates) rather than our three, but nearby tables of two were charged for two tasting menus while we were charged for three despite receiving the same quantities of food – quite inappropriate. The bread, butter, potatoes, and grilled olive and artichoke starter were all excellent, but the salad was tiny and underdressed, barely enough for one diner, with oversized full leaves that slopped across the table when pulled from the tiny bowl. The koefta skewers were great lamb quality, but bland and unsalted – such a shame. The turbot was overcooked and under seasoned, again lacking either salt or acid to bring out the flavor of the dull fish, which was listed as served on a lobster bisque that contained no cream – so not a bisque – and no hint of lobster to be found. Again, the fish was sized small for two, not three, but charged for three. The beef rump was overcooked to a medium well, yet again lacking salt or flavor despite the substantial fat layer. We finally asked for a side of finishing salt to add our own. The silver skin had not been properly trimmed by the butcher, making the meat inedible at half the edges. The small bit of chimichurri was vibrant, but served in the tiniest pitcher barely enough for half the serving; fine for one, not for three. For dessert we chose the burnt Basque cheesecake, but the torched top crust was solid black and ashy rather than correctly caramelized, and the cheese was curdled and wet. So much disappointment across so many dishes. The dining room is fine, but the chipped paint and uncomfortable wood school chairs don't meet the steep price tag. Same with the loud music, more suited to a pub, and the polite but perfunctory service, with jeans and tennis shoes and no dish explanations. Sad to say this was the biggest culinary disappointment of our month in Scotland; just on Skye we've enjoyed excellent meals at Old School, Red Skye, Greshornish House, and Edinbane, all far superior to The Dunvegan, and all far better value for the food...

A note before my review: Days before my reservation, I expressed concerns to the reservation manager about dining alone—a situation I’m generally comfortable with, provided the atmosphere feels right. She called to assured me on the morning of my reservation that I would be comfortable. However, I wish someone had mentioned the state of the hotel and restaurant, which were essentially shut down for the season. Had I known, I would have made other arrangements.

I was genuinely excited for this dinner, but it ended up being a major disappointment. While I appreciate the focus on local, seasonal, and sustainable cuisine, the experience was overshadowed by the discomfort of dining in a freezing cold, lifeless space. The dishes, though visually appealing, lacked the depth of flavor I expected. But the biggest issue was the complete absence of ambiance—I was the only diner in the room, sitting in my jacket with my hands wrapped around a cup of hot water just to stay warm. When asked if it could be made warmer (I’m guessing it was about 50 degrees in the space), I was told “unfortunately, no… it’s an old building.” To add to the strange atmosphere, techno music was playing, which only emphasized how uncomfortable and out of place the whole experience felt.

After three courses, I decided to cut the meal short. I stepped into the main vestibule to find someone to speak with and waited about five minutes before the server appeared. When I tried to explain my concerns, I was met with no empathy or understanding. To make matters worse, the chef—or possibly the owner—came out and told me that he was upset, reprimanding me for “wasting food” before charging me £48 for a three-course meal, even though I hadn’t received the main course and couldn’t eat elements of the earlier courses which were simply eliminated due to my allergy. I left in tears.

Every other experience I’ve had on Skye, even during the off-season, has been wonderful. Unfortunately, this was the low point of my trip, and I cannot recommend this restaurant, it’s the antithesis of hospitality. I would strongly suggest...

Off season visit for an evening meal. Despite being in this area of Skye quite frequently, we’ve never managed to get in. Extremely welcoming hosts, more than happy to accommodate us at short notice for a table of 3. Had the 3 course fare with starters of baked brie, Skye pork and black pudding, and fresh oysters prepared 3 ways, all beautifully presented and tasted superb. Mains were vegetarian grill (aubergine with pitta, humous, and grilled veg) and 2 x Argentinian style locally reared steaks, cooked over charcoals. Steaks were absolutely superb, prepared with care and also cooked in a way that wasn’t overpowered with generic sauces; the meat was allowed to stand on its own in flavour, with accompaniments to match (the roasted ‘chips’ alone though are worthy of mention). Finally dessert was sticky toffee, but clearly made fresh and came out really hot for a change.

Overall, ambience was excellent, worthy of note as well is the establishment’s firm commitment to balancing ecological needs with the food they prepare, and they clearly make a lot of effort for example with seafood, by committing to provide bivalves as their main seafood dishes rather than trawling for crustaceans and fish. Also notable is that they allow dogs in the dining room which is commendable given the nature of most people’s holidays locally.

The establishment also has a deli, and is a small hotel as well (although we didn’t get the opportunity to sample either of these) but it clearly serves as the anchor point of the small village, and is very much worthy of your next visit...