Review on Porth Tocyn Hotel
A grand veteran among Welsh hotels, Porth Tocyn has been lovingly tended by members of the Fletcher-Brewer family since 1948. It sits on a gentle rise above Cardigan Bay, with magnificent views across to Snowdonia's peaks, and is the model of a capably run, happy seaside establishment founded on the virtues of genuine personal hospitality.
Dinner – often announced with a gong – runs to four courses and it changes on a daily basis according to supplies and the kitchen's imagination. Start the ball rolling with baked venison and pear terrine or hot-smoked salmon on a new potato, chive and caper salad with lemon aïoli. Main courses make the best of native ingredients, as in herb-crusted roast sea trout on a smoked haddock brandade with Madeira jus or pan-fried fillet of Welsh Black beef rolled in herbs and peppercorns with garlic mash, port and shallot jus.
Desserts arrive next – perhaps warm treacle tart or blackberry and Cassis mousse – before cheeses and fruit, then coffee with an extravagant array of petit fours.
Porth Tocyn Hotel is also featured in: Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Louise Fletcher-Brewer and Mike Green
Restaurant Opening Times
Lunch: 12.00 - 2.00pm
Dinner: 7.30 - 9.00pm Mon-Sun
Accepted credit cards
Visa, Master Card
