Creelers of Skye
For a restaurant known for its French seafood dishes, Creelers of Skye is in a remarkably unremarkable building. A tiny place in what is essentially a hut, they have nevertheless built up a loyal following for their fresh fish, gumbo and bouillabaisse, which must be ordered between four and is served traditionally, with the broth as an entree followed by the cooked fish and shellfish. There is good choice for non-fish lovers and a less patronising than usual children’s menu. All diners can be reassured by the proud list of good suppliers on their website. There are only ten tables so booking is recommended and, as is common with island restaurants, it closes for winter – generally the end of October to early March, but check before heading over.
- House wine: £14.50 per bottle