Scorrybreac

Scorrybreac occupies a setting above Portree harbour on Bosville Terrace, where chef Calum Munro builds modern Scottish cooking around the produce of Skye. The restaurant takes its name from the Gaelic for speckled rock, a reference to the dark cliffs along the bay. Its intimate character and coastal location provide a setting for a tasting menu shaped by the island's land and water. Wild venison, seafood supplied by local fishermen, foraged plants and shoreline sea vegetables are among the ingredients that define the kitchen. The restaurant also identifies edible fungi, seaweed and shellfish as sources of inspiration. Rather than presenting Scottish cooking through a list of familiar dishes alone, the emphasis falls on what the surrounding landscape supplies and how those ingredients can become part of a composed meal. That connection between place and plate is the central thread of the experience. Reservations can be made through the restaurant's booking system, while parties of five or more are asked to contact the team by email. There are specific limits to the dietary requirements the kitchen can accommodate: vegetarian and vegan menus are unavailable, as are meals for guests who must avoid dairy entirely. The restaurant also cannot cater for severe allergies involving a risk from cross-contamination. Children under twelve are not accommodated. These conditions make Scorrybreac a place to choose with the whole party's needs in mind, particularly when planning a shared tasting-menu experience.

• Fish and seafood
• Takes reservations

Go there

7 Bosville Terrace, Portree, IV51 9DG, United Kingdom

+441478612069 · scorrybreac.com/Home

Arrange reservations directly with the restaurant.

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