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Named for the Welsh word for taste, this modern restaurant in a converted windmill hotel keeps the cooking focused and local: Solva crab and lobster, Welsh lamb, produce pulled from the Pembrokeshire coast and hills, finished over the grill with little fuss. Sundays bring a traditional roast. The team runs the room warmly, which counts for a lot when you're this far out on the peninsula and the weather has opinions.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Solva crab Michelin Guide
- Welsh lamb rump Michelin Guide
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