Vraic

Perched at Guernsey's northern tip above Chouet Bay, Vraic is a tasting-menu restaurant where the name comes from the Guernésiais word for seaweed, which shows up in the cooking early and often. Nathan Davies earned a Michelin star here, as he did at his fire-led SY23 in Wales, and the open flames followed him across the water. Dishes carry a quiet smokiness, local produce runs through the menu, and guests leave clutching a wrapped loaf of bread, which feels about right.

Two honors, in evidence: