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Seabreeze

Gwynedd, Aberdovey - Modern European - Restaurant with rooms - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Arriving at Seabreeze, hopefully to gentle winds coming in from the Irish Sea, most readers are struck by the friendliness of the staff. Overlooking Cardigan Bay, and with eight en-suite bedrooms, the building looks like many other guest houses on the strip, but what sets it apart from the competition is the food served in its unpretentious restaurant. 'Local' and 'seasonal' are the watchwords – the kitchen looking to the land and sea with equal dedication. Salt-cod fritters arrive with lemon aïoli, injecting a European note that extends to a main course of spelt risotto flavoured with beetroot. There is classic fish and chips, too, and seafood is well-handled across the board – 'perfectly cooked' sea bream, for example. Confit pork belly (cooked long and slow) is matched with black pudding croquette and caramelised apple, while Welsh Black ribeye comes with everything from battered onion rings to peppercorn sauce. Keep an eye on the blackboard for daily specials....

Arriving at Seabreeze, hopefully to gentle winds coming in from the Irish Sea, most readers are struck by the friendliness of the staff. Overlooking Cardigan Bay, and with eight en-suite bedrooms, the building looks like many other guest houses on the strip, but what sets it apart from the competition is the food served in its unpretentious restaurant. 'Local' and 'seasonal' are the watchwords – the kitchen looking to the land and sea with equal dedication. Salt-cod fritters arrive with lemon aïoli, injecting a European note that extends to a main course of spelt risotto flavoured with beetroot. There is classic fish and chips, too, and seafood is well-handled across the board – 'perfectly cooked' sea bream, for example. Confit pork belly (cooked long and slow) is matched with black pudding croquette and caramelised apple, while Welsh Black ribeye comes with everything from battered onion rings to peppercorn sauce. Keep an eye on the blackboard for daily specials. Among desserts, bread and butter pudding and sticky toffee pud play the comfort card, with vanilla panna cotta (accompanied by rhubarb and shortbread) touching base with mainland Europe once again. The 'great-value' wine list opens at £21.50 for an Italian white, Chilean red and Californian rosé. 

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H Hughes

13 March 2025

Seabreeze is a restaurant that brings a relaxing welcome to its customers, and a short La carte menu of well-established favourites with a gentle twist. Starters come mainly from the sea, my scallops were well seared and...
Seabreeze is a restaurant that brings a relaxing welcome to its customers, and a short La carte menu of well-established favourites with a gentle twist. Starters come mainly from the sea, my scallops were well seared and dressed with fresh herbs and pea leaf, and served in a celeriac veloute. A slice of Parma ham was crisply seared and set up as a decorative fan between the scallops. My wife’s battered prawns were large and juicy, with a tasty dip.

We both chose confit belly por...
Seabreeze is a restaurant that brings a relaxing welcome to its customers, and a short La carte menu of well-established favourites with a gentle twist. Starters come mainly from the sea, my scallops were well seared and dressed with fresh herbs and pea leaf, and served in a celeriac veloute. A slice of Parma ham was crisply seared and set up as a decorative fan between the scallops. My wife’s battered prawns were large and juicy, with a tasty dip.

We both chose confit belly pork, which was served on top of a leek and pea medley with a single fondant potato topped off with a black pudding bonbon and a tiny jug of gravy.

Our dessert choices did not match the flavours of our previous courses. My wife’s cherry creme brulee started off well at the surface, but the pickled cherries were buried in the depths.

A range of wines is available by the bottle or glass and is compiled by locals Dylan and Llinos Rowlands based in Dolgellau. They carefully source their wines from mainly small European producers, and each year, they travel to the continent to find wines that will please their knowledgeable customers.

Seabreeze has seven on-site rooms, each decorated and practically for those looking for a seaside break. Plenty of free street parking is available, with a large payable car park just across the road, adjoining the splendid sandy beach
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K Jeyaretnam

23 October 2024

Stopped overnight here at this restaurant with rooms on the seafront at Aberdyffi. The Guide described it as “unpretentious”, which I felt was quite correct. However, I could think of another word which would be “s...
Stopped overnight here at this restaurant with rooms on the seafront at Aberdyffi. The Guide described it as “unpretentious”, which I felt was quite correct. However, I could think of another word which would be “superlative”. The homeliness of the dishes belied a very high level of skill. I loved the pork belly pieces, perfectly cooked in a Chinese hoisin sauce, and the lamb rump with colcannon mash and a celeriac puree, which were mouth-wateringly delicious. The lamb jus was fantastica...
Stopped overnight here at this restaurant with rooms on the seafront at Aberdyffi. The Guide described it as “unpretentious”, which I felt was quite correct. However, I could think of another word which would be “superlative”. The homeliness of the dishes belied a very high level of skill. I loved the pork belly pieces, perfectly cooked in a Chinese hoisin sauce, and the lamb rump with colcannon mash and a celeriac puree, which were mouth-wateringly delicious. The lamb jus was fantastically rich. My wife had a whole seabass accompanied by patatas bravas with a sriracha mayonnaise sauce and samphire. The puddings were equally good. I had a sticky toffee pudding, while my wife had the coffee panna cotta with coffee ice cream and hazelnut brittle. Portions were enormous. Service was warm and friendly, and the restaurant was full despite the run-down appearance of the terrace on which it’s situated. Glorious views of Cardigan Bay from the dining room windows. Breakfast was gigantic, consisting of bacon, black pudding, hash brown, sausage, cherry tomatoes on the vine, baked beans and mushrooms and also of a high standard. Would love to return.
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VENUE DETAILS

6 Bodfor Terrace
Aberdovey
Gwynedd
LL35 0EAGB

01654 767449

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OTHER INFORMATION

Accommodation, Wheelchair access

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