Review on Bosville Hotel, Dulse & Brose

The Dulse & Brose restaurant specialises in modern Scottish cuisine with Gallic overtones - thus Loch Slighachan halibut might be poached in citrus butter and served with creamed lettuce, langoustine sauce and crispy Argyll ham. Fish might also be represented Skye shellfish broth, Bracadale crab salad and pan-roast organic salmon on cauliflower and potato puree with tempura- oysters and a mussel stew.

Carnivorous alternatives could include seared loin of Highland lamb with pearl barley, shiitake mushrooms and redcurrant jus, while the star of the dessert list is a 'wee dram' (Talisker and soda jelly with homemade shortcake, blueberry ice cream and fruit compote). The array of artisan Scottish cheeses is also well worth investigating.

Light lunches and evening meals are available in the casual Merchant Bar, where the menu features steaks, pasta, roasts, braised lamb shank and the like.

Bosville Hotel, Dulse & Brose is also featured in: Michelin Guide, AA Guide

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Cuisine

Franco-Scottish

Chef

Peter Cullen

Restaurant Opening Times

Lunch: 12.00 - 3.00pm
Dinner: 6.30 - 10.00pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Bosville Hotel, Dulse & Brose

Facilities at Bosville Hotel, Dulse & Brose

  • Private parties
  • Family Friendly

Accomodation

Accomodation is available, (25 rooms)

Internet

WiFi is available

Address

Bosville Hotel, Dulse & Brose
Bosville Terrace
Portree
Isle of Skye
Highland
IV51 9DG

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Bosville Hotel, Dulse & Brose Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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