Review on Dowans Hotel
Built as a private residence over a century ago, The Dowans Hotel still looks beautifully baronial – although it has been fitted out with all the mod cons of a first-class country hotel.
It's set high above the Spey Valley overlooking Aberlour and the river down below, and Spey salmon is – naturally – one of the star turns on the menu (perhaps poached, set on buttered spinach and surrounded by a moat of heather honey and ginger sauce). The fish is also oak-smoked, fashioned into a pâté and served with leaves and herbs from the hotel garden.
The traditional Scottish theme continues with dishes such as a terrine of wild fowl with whisky-laced apricots and homemade chutney, fillet steak on grain mustard mash with a Macallan jus, and roast haunch of wild boar with crispy crackling and a crabapple and sloe compote on the side.
Dowans Hotel is also featured in: Michelin GuideRate this Restaurant
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