A small whitewashed restaurant on the waterfront at Stein, fifteen minutes' drive east of Glendale on the neighbouring Waternish peninsula. Chef Michael Smith holds a Michelin star here and runs a daily-changing menu built around what the local boats land that morning — langoustine, halibut, hand-dived scallops, lobster.
The dining room is tiny — only a few tables — and bookings are essential, often weeks in advance. The setting, looking across the loch as the light fades, is as much a part of the experience as the food.