The Dunvegan Skye

23/05/2026

12/05/2026

Ember-cooked beetroot, New Forest goats cheese, Croft edible flowers and Miners Lettuce, charcoal cracker.

Healthy and packed full of flavour, this dish currently features on our Vegetarian Tasting Menu.

Tables available for Friday and Saturday this week. Book via link in bio



Photos

10/05/2026

A series of shots from our Croft and of our very own , Gardener-in-Chief and the green fingers behind our sustainability mission alongside the lovely Fiona and James.

As local as it gets - not flown in, but sown, grown, cared for and harvested by local hands before being crafted in our kitchen.

Join us this coming week for a taste of homegrown 🌱

10/05/2026

Some shots from our croft and of our very own , Gardener-in-Chief and the green fingers behind our homegrown mission alongside Fiona and James.

As local as it gets - not flown in, but sown, grown, cared for and harvested by local hands before being thoughtfully crafted in our kitchen.

Join us this coming week and taste what homegrown really means 🌱

08/05/2026

Plating up last nights seafood dish - Marisco al Feugo on our Fire Dining Experience Menu:
Scallops
Mussels
Foraged Wild garlic, Orme di lava wine & cream sauce
Our own grown kale tops

Served with a warm Mungoswell Mill flatbread with smoked butter and seaweed seasalt. Using Scottish grown & milled flour is an important step for us as we look at the wider sustainability picture.

TABLES AVAILABLE see Bio

Photos
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cookingwithfire

06/05/2026

Our Attic Room is flooded with natural light, plenty of wonky character and views from the window of the millenium stone. It’s a perfect place for slow mornings to enjoy a coffee before heading down to indulge in our homemade breakfast.

Book your stay with us via the link in our bio.

03/05/2026

As the days get longer and the nights stay lighter, you’re able to enjoy loch views from our restaurant whilst you dine.

The season is really kicking off so book yourself in to experience our FIRE DINING TASTING MENU featuring

- Loch Bay Langoustine Crustade with Rainbow Trout Caviar and Hairy Cress from our Croft

- Crispy Oysters with Garlic Aioli and our House Kimchi

- Crispy Pork Belly with our House Pickles

Thank you so much to at for these great photos of his experience dining with us!

29/04/2026

FIRE DINING TASTING MENU

- Wood-fired Edinvale pork belly with our house pickles
- Skye scallops
- Outdoor reared pork loin with nduja butter, now being served with our croft salad

We have tables available to book all week, which can be booked through the link in our bio. Walk-in’s also welcome 🔥

📸

23/04/2026

W I N E S P O T L I G H T

- ORME DI LAVA -

Meaning ‘Footprints of lava’ and produced in the volcanic region of Basilicata in Southern Italy, this wine not only tastes fantastic but also connects to our story.

Made from grapes grown in soil rich in volcanic ash and clay, this wine is fresh with a lively acidity and a saline minerality evocative of stone. Medium bodied and versatile, it pairs naturally with seafood, and that’s why we also use it as an ingredient in our MARISCO AL FUEGO; locally foraged wild garlic cream sauce over Isle of Skye mussels.