Lan y Môr

The location and the views over Carmarthen Bay are as stunning as ever, but the restaurant formerly known as Coast has been re-branded and refreshed as Lan y Môr, with Hywel Griffith (the Beach House, Oxwich) and head chef Gerwyn Jones (ex-the Fernery at Narbeth) at the helm. With its front-facing windows looking out onto Coppet Hall Beach, the interior didn’t need much updating, but the whole set-up is now far more relaxed and family-friendly compared to the former tasting menu concept – although Welsh produce still dominates the kitchen’s wide-ranging, eclectic offer. 

Bowls of perfectly crunchy, peppery ‘frockles’ (battered cockles with smoky sea salt and mayo) set the scene, ahead of starters that span everything from classic Welsh rarebit to seared Saundersfoot mackerel salad with pickled fennel and orange segments or bao buns stuffed with hot honey chicken. Mains are categorised as ‘pasture’, ‘land’ and 'sea’, so expect anything from bluefin tuna burgers, lobster with tandoori butter or BBQ tofu with a char-siu glaze to an incredibly tender, flavourful chunk of Welsh lamb rump served with charred gem lettuce and anchovy dressing. 

Welsh cakes and Tregoes waffles figure on the dessert menu, alongside the likes of boozy chocolate and cherry cake with clotted cream; the Welsh cheeseboard beckons, too. The wine list (curated by the team at Narberth) offers plenty of choice across all price points, with some notable bottles from local wineries such as Velfrey Vineyard; there's also a decent choice by the glass or carafe.