Breakfast 7:30am – 10:00 am
(exclusively for our residents only, no booking required)
Lunch and Lawn Menu
12:00pm – 2:00pm and 5:00pm – 9:00pm
(Lunch can be booked online but we do not take bookings for the Lawn)
A La Carte Dinner Menu 5:00pm – 9:00pm
(non-residents can only book 5:00pm – 6:00pm, not served on the lawn)
Sunday Lunch 12:00pm – 2:00pm
(3 Course Sunday Roast Menu, served on Sundays only, non-residents welcome)
Our Lawn Tables are Open All Day – Everyone Welcome
(Drinks served all day and our Lawn menu served at the above times,
no booking required, tables are first come first served)
BOOK A TABLE
SEE MENUS BELOW
Experience uniquely fresh cuisine
together with carefully chosen cellar wines.
Our restaurant offers our diners one of the best views on Skye while enjoying high quality local Scottish produce, including an extensive selection of seafood dishes.
We pride ourselves on offering our customers a friendly, relaxed, and excellent value dining experience.
At the Cuillin Hills Hotel, the quality of Skye and Scotland’s produce is fundamental when writing our menus. The chefs have been introduced to local wild produce which is collected from the surrounding hills and shorelines. Freshly caught scallops, langoustines, lobsters, and crabs are delivered daily to the kitchen – when the weather allows! Davy Urquhart, the head game keeper on Skye, harvests wild red and roe deer from Glen Varrigal. John Carfield of “Skye Smoke House” smokes farmed Scottish salmon in his St Kilda designed cleat, which we serve throughout the day. The meats served in the hotel have been sourced from Yorkes of Dundee who are proud to be suppliers of high-quality Scottish produce. All of our dishes are seasoned and finished with Isle of Skye Sea Salt.
Our Head Chef Daniel Fleming began his career in his home town of Inverness at the age of 18. After a number of years learning the ropes, he moved to Spain at the age of 21 where he developed his skills, exploring Spanish cuisine. After a successful 2 years away, he returned to Inverness where he spent time working at an establish Italian restaurant. Eager to develop his skills further, he moved to a small town on the west coast of Scotland called Tighnabruaich where he worked at a boutique hotel and was promoted to a Sous Chef. He played a significant role helping them earn and retain 2 AA rosettes. Fuelled by ambition, he took up a role as a Sous Chef at the renowned Torridon hotel, where he successfully helped them achieve 3 AA rosettes. Drawn by the beauty and local produce found on the Isle of Skye, Danny finds himself heading up the team at the Cuillin Hills Hotel, where his menu has been inspired by the freshest local produce. With ambitions to create a herb garden within the grounds of the hotel and bring new exciting daily specials, we are delighted to have Danny as our Executive Chef.