Review on Hotel Portmeirion
The famous Italianate village of Portmeirion, created by Sir Clough Williams -Ellis in the 1920s, is a living, breathing private fantasy that still lures in the crowds: it has played host to countless celebrities, from George Bernard Shaw to H.G.Wells, and - as everyone knows - Patrick McGoohan found it almost impossible to leave!
Straight down the hill from the gateway is the splendid rococo hotel, where executive chef Mark Threadgill oversees some imaginative country-house cooking in the curvilinear '30s-style art decor restaurant. Looking out onto the estuary, it is one of the most romantic settings in the land.
Native Welsh ingredients are always on show: fillet of Pen Llyn beef could be served with seared foie gras on a bed of pulses and pancetta, while collops of venison often appear with caramelised figs and roasted cinnamon apples. You might open with a salad of avocado, vine-roasted tomatoes, char-grilled asparagus and pickled samphire and finish with peach and orange brûlée or traditional bara brith bread-and-butter pudding with crème anglaise.
The mightily impressive wine list focuses on France, and offers commendable value across the board - even when grand vintages are involved.
Hotel Portmeirion is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern Welsh
Chef
Mark Threadgill
Restaurant Opening Times
Lunch: 12.00 - 2.30pm (2.30 - 5.00pm & 3.30 - 5.00pm Sun Afternoon Tea)
Dinner: 6.30 - 9.00pm
Accepted credit cards
Visa, Master Card, American Express