The 20 coastal restaurants everyone’s talking about
Published 10 August 2026

The mood is casual and the decor pared-back at Swedish-born chef Tomas Eriksson’s hard-working Broadstairs asset. Ingo is a tiny neighbourhood spot and then some, with enthusiastic locals and tourists cramming the kitchen/bar stools (reserved for walk-ins) and a handful of close-packed tables (bookable). The attraction is a blackboard menu of well-wrought Spanish and Mediterranean-style cooking shot through with honesty and integrity. Cantabrian anchovies with olive oil, jamón croquetas, baked salt-cod brandade and smoked prawns are the kitchen’s stock in trade, but it’s the exemplary small sharing plates with their emphatic no-nonsense flavours that keep the crowds returning – think piquillo peppers stuffed with rich, tender braised beef cheek or chicken schnitzel topped with curry mayo and pickles. To round things off, go for the salted chocolate mousse with olive oil or a plate of Manchego cheese with truffle honey. As for drinks, you could start with a cocktail or look to the short list of affordable wines, with everything available by the glass. Charming service seals the deal. 

In Scots dialect, ‘barry' means fine or good; it's also the first name of chef-owner Barry Bryson, who runs this well-liked addition to Edinburgh's restaurant scene. Barry Fish is his first solo venture, and with olive-green paintwork and fresh, contemporary interiors, it's a bright, modern space. The menu showcases Scottish seafood, with a couple of additions for vegetarians and meat-eaters. Proceedings open with a clutch of ‘big snacks’ (aka sharing plates) ranging from fish pastrami with aïoli and capers to smoked sea bass rillettes with soused Orkney herring. To follow, shelled half lobsters, whole lemon sole véronique and even a roast chicken pie, with a couple of desserts and cheese rounding things off. Alternatively, you can drop by without booking for the ‘first wave’ (early-evening set menu) or rock up for some oysters and Champagne (Tue-Sat, 4.15pm-6pm). Run by an ‘amazingly friendly team’, the restaurant’s relaxed vibe extends to locals, visitors and their four-legged companions. To drink, there are signature cocktails and a small but thoughtfully curated selection of wines.

‘Bauji bears comparison to places like Gunpowder, Kricket and Cinnamon Kitchen … I would absolutely kill to have it as my local,' is praise indeed for this charming neighbourhood restaurant, a five-minute walk west of Worthing town centre. The cooking reimagines the comfort food of Rajasthan, where chef-proprietor Dayashankar Sharma grew up, and he hits the target with a longish menu that delivers well-judged spicing and a kaleidoscope of flavours and textures. We like the mainstream dishes – the signature shatkora jhinga (huge shatkora citrus-infused grilled prawns), an ‘absolutely fantastic’ chicken biryani – more than the contemporary interpretations (we suggest swerving the cranberry-stuffed paneer). But a meal here will impress. Portions are generous, and prices are reasonable. As for drinks, the brief, spice-tolerant wine list opens at £33 for a bottle, £8 by the glass.

Cantina Caruso is Margate’s typically cool answer to the problem of where to eat if you have no reservation. An Italian deli by day, it transforms at weekends into a walk-in wine bar with a brief menu of small(ish) plates. Despite being next door to alma mater Bottega Caruso, it has the tucked-away feel of a hidden gem – rustic and atmospheric, with charming staff who are clearly proud of the food and wine they serve. Much depends on sourcing, and Simona Di Dio and Harry Ryder have an enviable reputation for garnering faultless raw materials. Pop in for a glass of Nerocapitano (a Sicilian chilled red) and you could be tempted to add some Sardinian pickles and a plate or two of simple, affordable Italian classics. It’s the kind of unfiddly, big-flavoured food that we all like to eat, seen at its proudest in a dish of local squid and peas or the extraordinary aubergine parmigiana. No wonder Cantina is an all-year-round local hit.

A vibrant tribute to the town's evolving restaurant landscape, Counter Culture is driven by chef Ben Harrison, who offers diners a relaxed small-plates experience that marries Basque-inspired cuisine with modern British ways. ‘It feels like you have left your daily life for a taste of escapism and fun,’ commented one reporter. The place is deliberately informal, even if the bar area is now filled with more bookable tables. You can still walk in for a drink and a snack (including excellent gildas), although some of the backstreet San Sebastián vibe seems to have disappeared. The menu is now dominated by ‘brilliantly executed’ tapas plates, so expect the likes of Tresemble beef shin with milk bread, spinach, kohlrabi, and crispy onions or Cornish monkfish with chicken sauce, bacon, sea herbs and crushed peas. To finish, don’t miss the outstanding Basque cheesecake. Service comes with a true Spanish welcome, and the excellent drinks list runs from organic wines to bespoke vermouths made by Atlantic Brewery. In short, ‘the very best of what you look for in a local restaurant.’

‘It’s become a genuine local “hot-spot” and has quickly built a reputation as one of the most talked-about food spots in Dundee,’ affirms one fan, so expect regular queues and busy service from a team who know most of their customers by name. Founded by renowned chef, wild cook and educator Harris McNeill and his wife Katie, Eastfield serves up local and seasonal produce ‘cooked with flair and passion’. Occupying that sweet spot between daytime café and restaurant, its communal tables, chalkboard menus and shelves of provisions create a real local buzz. Expect simple, unfussy dishes, and readers speak fondly of the ‘elevated breakfast rolls, handmade pasta and standout bakes’ – the Guinness cake gets plenty of attention. Also look out for specials such as spatchcock pigeon with spring greens, charred onions and salsa verde. On Saturday evenings, the place puts on its glad rags, while drinks satisfy all-comers.

Having scored a palpable hit with Copper & Ink in Blackheath, Tony and Becky Rodd have proved they are no one-hit wonder, quickly establishing Fifteen Square Metres as one of Broadstairs’ must-visit restaurants – ‘it’s like being in their home,’ noted one visitor. The venue's name references its bijou dimensions, so expect a small, contemporary space with just 16 seats and a galley kitchen tucked into one corner of the dining room. Despite the limitations, Tony Rodd has put together a thoroughly enticing package of good-value, generously portioned small plates, which arrive from the kitchen as and when they’re ready. Solid simplicity combined with a creative spirit yields appetising dishes ranging from mackerel tartare with salted celeriac, apple and avocado purée or jerk pork belly pointed up with mango slaw, charred pineapple and crackling. Reporters have appreciated that the whole kitchen is ‘gluten-free’ (right down to excellent bread), while clever desserts including grilled peaches with white chocolate mousse and basil oil, and clever pairings from an astute blackboard of global wines, all add to the feel-good vibe. 

‘Cromer is so very, very lucky to have this restaurant in its midst,’ enthused one reporter – delighted that Fino has lifted the town’s seaside spirit and added a touch of effortless cosmopolitan cool. The front bar serves as an informal drop-in, but co-host Ruth Butler’s colourful paintings and the sheer warmth and hospitality of the place will lure you into the smart, blue-hued dining room. There’s a simple elegance to the seasonally changing menu, which is peppered with prime produce from Norfolk and beyond. Cromer crabs are one of the stars (perhaps served with asparagus, spicy tomato syrup and hollandaise foam), while larger plates could plunder the local catch for skate wing or line-caught halibut (with wild rocket vichyssoise), as well as championing Norfolk game (red deer with molasses labneh and sorrel verde, say). There’s plenty of enthusiasm for desserts such as caramelised white chocolate tart, too. Also check out the ‘exceptional-value’ daily lunch specials (£17). Wines by the glass or Lyonnaise pot encourage exploration, while a line-up of unfiltered sherries is a nod to the restaurant’s namesake.

Across the waters from bustling Padstow, this plum spot on the Camel Estuary surveys the domains of Rick Stein and Paul Ainsworth and throws its own hat in the ring as a seriously good place for dinner. Named for the four sons of caterer Fee Turner and run by two of them, it’s a family affair but one with touches of influence from London greats such as Trullo (the crab taglioni) and St John (the stubby-stemmed flutes) that bring a slice of cosmopolitan life to this holidaymakers' landscape. When doors open for the season, a weekend evening sees the handsome but minimalist dining room buzzing before 7pm with some sandy-footed blow-ins from the beach, others dressed up for an evening out, babes in arms, children, dogs and all. The Italianate menu is set up for sharing, though you wouldn’t be penalised for going it alone with a big plate of fresh pasta. The seafood is as local and seasonal as you’d expect, and delivered with enough aplomb to keep Nathan Outlaw’s team down the road in Port Isaac coming back regularly. Start your meal with a well-made Martini or a glass of Camel Valley sparkling wine in the adjoining bar or take a table on the terrace for a prime waterside view when the weather's fair. 

The formula could hardly be simpler: izakaya-style eats and drinks at the back end of the week in a simple white-walled space lit by paper globe lanterns in the evening. Much of Margate's culinary renaissance has been happening along the Northdown Road, and Mori Mori is an integral part of it. Regulars never fail to praise the uplifting atmosphere, which has none of the stuffiness of formal Japanese dining. Smartly compiled sushi boxes, noodle dishes teeming with umami seasonings, okonomiyaki and gyoza options, and a list of savoury nibbles all press the right buttons. It feels like 'clean healthy cooking', but without the earnestness, and staff invariably make everybody feel welcomed like old friends – the modest dimensions of the place giving it an intimate feel. Nobody would forgive us for failing to mention the matcha cheesecake with malted caramel crumb and coconut, which has its confirmed devotees. Sake and skin-contact wines lead the drinks range.

A former Grade II-listed ‘bay shelter’ overlooking the sandy beach at Seaburn is an unlikely setting for a charming neighbourhood eatery, but readers love everything about North – from ‘the best views’ to 'the local supplies, local produce and brilliant staff’. By day, the kitchen deals in brunch crowd-pleasers ranging from Dutch pancakes to black pudding rösti, while evening brings a line-up of globally inspired small plates with plenty of seafood on show. Expect anything from crispy duck leg terrine with smashed cucumber to mackerel with horseradish mousse or even breaded cod nuggets. And if you really want to splash out, the £70 sharing platter for two is a fish-lover’s delight. To round things off, something lusciously sweet such as dark chocolate semifreddo should suffice. A traditional roast is served every Sunday during the winter months, though this gives way to Sunday brunch during the spring and summer. Cocktails and well-priced wines dominate the drinks list.

The Friskney-Bryers have created ‘a Fowey institution’ in their converted boatshed restaurant overlooking the comings and goings of small craft out on the creek. The couple are fully committed to seasonality and sustainability, and their staff are also impressively clued-up when it comes to all things local. An infectiously informal vibe prevails in the main dining room with its long communal table, festoon lights, open kitchen and simple blackboard menu. Each week, the kitchen has a fish soup on the go, made from trimmings that can’t be used elsewhere; otherwise, the roll call of fabulous seafood specialities, might take in anything from cured pollack with fermented chilli dressing or confit sea bass with Cornish ‘earlies’, mayo and lovage to salt fish gratin. Away from the sea, you might also find slow-cooked lamb bolognese or nettle gnudi with mushrooms, and it's hard to resist the chocolate mousse with caramel and salt. To drink, a handful of natural wines by the glass do the trick – or you might fancy some grape juice from the Tamar Valley.

In early 2026, Nathan Outlaw called time on his fine-dining flagship, Outlaw’s New Road, and moved his all-star team over the road to Outlaw’s Guest House to open a bistro. The informal setting and a simpler three-course menu are a sign of the times, though many longtime regulars are grateful for the opportunity of being fed royally by Outlaw himself and his right-hand man, Peter Biggs. The dining room has been dressed up with some banquette-style seating, pot plants and bare tables and enjoys an aspect overlooking the coast – although it can’t quite shake off its bones as the former breakfast room of a Victorian-era seaside inn. It’s a marked contrast to the magic on the plate. A blackboard special of crab and lobster salad is a delicately wrought celebration of Port Isaac’s finest catch and impossible to improve upon, while main dishes bring together comfort, elegance and more dazzlingly fresh seafood. With sparks flying in the kitchen and warm, well-polished service, it’s easy to start racking up the bill – especially when sipping cocktails and dipping into a wine list peppered with prestigious bottles. On a fair-weather day, we’d plump for a lunch on the terrace and go to town.

‘Still the standout restaurant in the area and a credit to Pen Llyn,’ declared a fan of this bistro tucked discreetly between a butcher's and a bakery in the seaside village of Abersoch. It's a front-room bistro operation done in soothing neutral colours, with calming lake views on the walls to counterpoint the happy buzz of customers. Chef-owner Si Toft is on a mission to showcase the best Welsh produce and runs a tight ship: expect Anglesey black beef, Cardigan Bay fish and Penderyn whisky to crop up regularly on the frequently changing menus. Smoked haddock with a potato scone and laverbread butter sets the tone, but there are more modern offerings too – from red mullet with lentil salad to prime Welsh lamb rump with caramelised cauliflower, pomegranate and mint dressing. A canny understanding of sweet treats results in wacky ice lollies (perhaps rhubarb and custard) as well as classic dark chocolate torte with Aperol sorbet. Cocktails are great fun, while the wine selection includes some of the new generation of Welsh producers.

With prime raw materials harvested from the day-boats less than 40 metres from its front door, the laid-back Dory Bistro ensures that Pittenweem is amply supplied with ‘classy food all year round’. Ruth Robinson's kitchen teems with Cumbrae oysters, lobsters, crabs, langoustines and locally landed fish – not to mention garden pickings and game from nearby estates – and there’s an art gallery to wander around while you work up an appetite. The regular menu makes all kinds of classic moves, culminating in the ‘catch of the day’ served with seaweed and sorrel beurre blanc. The kitchen’s clean, classic style (‘with a touch of adventure’) also shows in desserts such as a layered vanilla and miso ice cream with miso pearls. Visitors applaud the specials board too – particularly as it also features ‘the most amazing aperitifs’. As for wine, expect plenty of on-trend varietal whites to match the fish-friendly menu. Wonderfully friendly local staff add to the pleasure of eating at this harbourfront gem.

Formerly home to the coastguard’s horse-drawn rocket-firing equipment, this cute, single-storey Victorian building brings a unique energy to the handful of retail and café outlets lining the Boscastle estuary as it flows into the sea. There is modest seating inside and a surprisingly generous all-weather courtyard, thanks to huge, heated umbrellas, and the red-brick property provides a contrast to the centuries-old, whitewashed cottages for which the village is known. A daily changing blackboard menu features fish-led sharing plates using local catch, lamb that roam the pastures above the restaurant (gently braised Trebiffen lamb shank with a spicy Shanghai pepper sauce is typical), with room for excellent local vegetables to play a starring role too. Puddings make less of an impression, but local and artisanal cheese are worth a punt. A bijou drinks list includes wines, cocktails, beers and non-alcoholic tipples to suit all pockets.

The citizens of Swansea (and beyond) continue to praise this buzzy restaurant in a former grain store on the city's regenerated waterfront. Inside, original features are offset by bright design flourishes and a theatrical open kitchen – all overseen by a small team of knowledgeable staff. Chef Jonathan Woolway is a Swansea boy who worked at Fergus Henderson’s St John before returning to his hometown; you can see the nose-to-tail influences in his ‘bold, confident and very punchy cooking’ – in fact, his commitment to Welsh seasonal produce is 'a joy to see!’ Cockle croquettes with malt vinegar are a perennial hit but also consider the Gower lamb rissoles with fried egg and brown sauce or the potted Car-y-Mor crab with flatbread. For a real blowout, however, share a mighty lamb, leek and laverbread pie with mint sauce. This is generous, big-hearted food, but do leave room for dessert: fruity bara brith with heritage Teifi cheese, perhaps, or sorrel parfait with blackcurrant compôte. The ‘decent’ wine list features bottles for most pockets and tastes.

‘The Suffolk is really hospitable,’ insists a reporter who adores this slice of East Suffolk gentility, which manages to satisfy locals who live down the road as well as incomers up from London for the weekend. Owner George Pell embeds himself in the local community, staging off-the-cuff breakfast events on the beach, hosting the town’s marmalade-making competition and even linking up with Snape Maltings to celebrate the summer solstice. In the kitchen, it’s all about Suffolk produce, seasonality and simple, honest cooking with nods to the town’s ‘terroir’. Current chef (and Tom Kerridge alumnus) Luke Truelove is carrying on where his predecessor left off, delivering classy metropolitan food with all-round appeal. Seafood is a star turn, from grilled Aldeburgh herring on toast with 'nduja butter to the ‘fish of the day’ with warm tartare sauce and samphire. Meat comes from Aldeburgh’s ‘super-butcher’ Salter & King (check out the beef shin and Binham Blue cheese pie), while desserts nod to the locality with Pump Street dark chocolate tart and yoghurt ice cream. There are snacks, ales, vinyl records and plenty of wines by the glass in the bar, too.

Just beyond Tighnabruaich village, this surprisingly smart little restaurant trades in some of the finest ingredients from the Cowal Peninsula and beyond. Behind it is the wife-and-wife team of Marie and Lauren Burke, who ‘put such care and attention into everything they do’ – be it supporting local charities, staging themed nights or offering occasional chippy takeaways on Friday evenings. Beyond the blue-painted frontage, the interior fit-out of sage walls, deep-green banquettes and pendant lighting sets an appealing stage for a broad-ranging repertoire from self-taught Marie’s one-woman kitchen. Slow-braised venison bourguignon and panko-breaded (langoustine) scampi highlight the kitchen’s admirable use of local produce, although ideas are gleaned from far and wide. How about Korean gochujang-glazed calamari with seaweed salad or Sri Lankan vegetable curry? To conclude, an affogato featuring coffee from Argyll's own roastery around the corner is a good way to round things off. There’s no alcohol licence, so drinkers are advised to bring a bottle (£5 corkage pp). Note that bookings are taken over the phone or via Instagram. 

Kimberley Duke and San Seesarun cherish their customers and their intimate, contemporary Mauritian spot on the seafront with a care that is both endearing and welcoming. To be clear, Tonka is very casual, very cramped, simply and cheerfully decorated in a DIY sort of way, but the food on the short menu is delicious. Crab mac and cheese appears alongside tapioca fried chicken, and the repertoire also takes in tamarind pork ribs and skewers of black garlic aubergine or crispy cuttlefish. A wider commitment to the community runs to dumpling-making workshops and serving hot food and mulled drinks out of the window on Bonfire Night, which is a huge event in the town. The rose lemonade has been praised (as have the cocktails), and there’s a brief selection of wine, beer and Kentish cider. Good coffee too. Probably the pick of eating places in Hastings on current form.