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Vraic

Guernsey, Vale - Modern British - Restaurant - ££££

Guernsey meets Wales in a considered coastal setting

Overall Rating: Exceptional

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

Deliciousness:How delicious is the food? Exceptional

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

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

From the Ceredigion coast to the north shores of Guernsey, Ynyshir alumnus Nathan Davies (formerly at SY23 in Aberystwyth) has created the Channel Islands' standout dining destination. Named for the island's seaweed trade, a visit for most will require a boat crossing or flight, but the setting, replete with sea views from the rooftop or the comfort of a wind-sheltered, fire-warmed terrace, is worthy of a pilgrimage. In contrast to the close-walled, almost-black decor of SY23’s townhouse, Vraic's light wood and large windows bring a welcome brightness to the 24-cover dining room. The open kitchen is brimming with confidence, delivering a fire-fuelled repertoire that weaves together the best of Guernsey and Wales with a striking clarity of thought and flavour. The opening bites of the 10-course menu bring salinity in a seaweed tartlet filled with crab and caviar, and a take on prawn toast is given a lick of luxury with lobster. Alongside a run of sparklingly fresh seafood, the hum...

From the Ceredigion coast to the north shores of Guernsey, Ynyshir alumnus Nathan Davies (formerly at SY23 in Aberystwyth) has created the Channel Islands' standout dining destination. Named for the island's seaweed trade, a visit for most will require a boat crossing or flight, but the setting, replete with sea views from the rooftop or the comfort of a wind-sheltered, fire-warmed terrace, is worthy of a pilgrimage. In contrast to the close-walled, almost-black decor of SY23’s townhouse, Vraic's light wood and large windows bring a welcome brightness to the 24-cover dining room. The open kitchen is brimming with confidence, delivering a fire-fuelled repertoire that weaves together the best of Guernsey and Wales with a striking clarity of thought and flavour. The opening bites of the 10-course menu bring salinity in a seaweed tartlet filled with crab and caviar, and a take on prawn toast is given a lick of luxury with lobster. Alongside a run of sparklingly fresh seafood, the humble table bread, made with ancient Welsh grains and served with a beautifully rich red-miso butter and beef dripping, earns its place as a course on its own. Service is equally assured and delightfully free of bluff and bluster. If the weather is fair, a seaweed Martini overlooking the water is the ideal prelude to an artfully chosen collection of low-intervention wines.

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D Ozanne

13 September 2025

Amazing food and wine for every single course.

P Cook

18 August 2025

My son spent 4 years at Aberystwyth University and we had managed to eat at Nathan Davies' previous restaurant (SY23) a couple of times, including to celebrate graduation. We managed to book on Vraic's opening night on J...
My son spent 4 years at Aberystwyth University and we had managed to eat at Nathan Davies' previous restaurant (SY23) a couple of times, including to celebrate graduation. We managed to book on Vraic's opening night on July 23rd, and travelled from Nottingham down to Poole to catch the high-speed ferry and it was a much easier, and more affordable journey than I expected. We arrived an hour before dinner began and enjoyed a beer and a couple of cocktails on the terrace over-looking the bay. The ...
My son spent 4 years at Aberystwyth University and we had managed to eat at Nathan Davies' previous restaurant (SY23) a couple of times, including to celebrate graduation. We managed to book on Vraic's opening night on July 23rd, and travelled from Nottingham down to Poole to catch the high-speed ferry and it was a much easier, and more affordable journey than I expected. We arrived an hour before dinner began and enjoyed a beer and a couple of cocktails on the terrace over-looking the bay. The drinks were absolutely first rate. Then we were taken down to the main room, which is beautiful space and has clearly been designed around the comfort and ease of the diners. We were close to all the action and could speak to Nathan and his team whilst they prepared the dishes on the open fire, and when the food was brought to our table. We chose the wine pairing and had the additional cheese course. The following 3 hours offered some incredible food, each and every dish was a new highpoint and we were simply amazed at the entire experience - it was just remarkable how seamlessly everything came together, even when everything was brand new. I do not eat meat, and my son is allergic to crab, but we advised the restaurant when we made the booking and they looked after us very well - I enjoyed a course of sea bream instead of pork and Patrick was given a beautiful lamb rib instead of a crab tart. We cannot wait to go back and see if things are even better!
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VENUE DETAILS

Mont Cuet Road
Vale
Guernsey
GY3 5ATGB

01481 763630

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OTHER INFORMATION

Wheelchair access, Parking, Deposit required

New events are coming soon

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