The Three Chimneys & The House Over-by

A converted crofter’s cottage in the Scottish highlands accessible by a single track road, this is perhaps the ultimate destination restaurant. But make a special journey for chef Michael Smith's uncompromisingly local, seasonal menu of Scottish culinary delights. Seafood is a major draw with inventive dishes such as ceviche of local Sconser king scallops with blood orange dressing, shaved fennel and crispy shallot salad or grilled West Coast cod with seared squid and Drumfearn mussel risotto. During the season, game features heavily including pan-fried fillet of Highland venison with braised red cabbage with blueberries and juniper game jus. Replace a long drive home with a short walk to the restaurant’s “The House Over-By” accommodation.

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