Review on Paul Arthurs

The location – in a village by the shores of Strangford Lough – is charming enough, even though this up-and-coming neighbourhood restaurant occupies a site above a chippie and amusement arcade.

Paul Arthurs served his apprenticeship with some of the big names on the Northern Ireland restaurant scene and it shows – not only in his culinary ιlan but also in the commitment to top-drawer local produce. Kircubbin Bay crab is wittily turned into a twenty-first century 'sandwich', Portaferry mussels are cooked the old way with shallots, white wine and garlic, while peppered haunch of venison might appear with glazed red onions and champ.

Elsewhere, the kitchen spreads its wings for fresh ravioli with Gorgonzola, parsley and Parmesan, pan-fried chicken fillet with girolles, roast garlic and pancetta or honey-roast loin of pork with ginger and shiitake mushrooms. Cheeses are 100% Irish and the line up of no-frills desserts could include hot chocolate pudding or banana crθme brϋlιe. The global wine list is concise, fairly priced and in-vogue.

Paul Arthurs is also featured in: Good Food Guide

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Modern European


Paul Arthurs

Restaurant Opening Times

Lunch: 12.00 - 2.30pm Tue-Sun
Dinner: 5.00 - 9.00pm Tue-Sun

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Paul Arthurs

Facilities at Paul Arthurs

  • Alfresco dining
  • Private parties
  • Vegetarian menu
  • 45 covers
  • Family Friendly


Accomodation is available, (6 rooms)


Paul Arthurs
66 Main Street
County Down
BT22 2SP

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Paul Arthurs 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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