Welsh restaurants recognised in the Michelin Guide

Looking for high quality restaurants for incentive breaks in Wales?  The latest Michelin starred and awarded restaurants are listed here.

Ynyshir restaurant and rooms is set in 14 acres of beautiful landscape adjacent to the UNESCO Dyfi Biosphere and serves set menus using the best Welsh and British produce. It's a destination dining restaurant which surprises with every course. Led by head chef Gareth Ward, diners are able to witness the action in the open kitchen and have their dinner served by the chefs, who explain how it was created. The set menu for up to 17 covers varies to showcase seasonal ingredients, and can be up to 20 courses. Gareth was even named the Good Food Guide Chef of the Year in 2019.

Beach House Restaurant is located at Oxwich Bay on the Gower Peninsula. Head chef Hywel Griffith is passionate about local produce, sought from all over Gower and Wales, and displays creativity and skill in each dish. Its tasting menus are designed to be enjoyed as a whole table dining experience, and the other dishes offered showcase the sumptuous local ingredients and are complemented by the extensive wine list. The restaurant can be hired for exclusive use for ideal for all types of business events.

The restaurant is driven on the morals of family. It offers a relaxed and comfortable atmosphere with a homely feel. The menus at Home offer a culinary experience involved around a four or eight course menu and a surprise taster menu.

Sosban & The Old Butchers restaurant in Menai Bridge offers a unique food experience and has just 16 covers. Chef Stephen Stevens creates dishes using the best of what is available locally on the day. The seven course tasting menu changes regularly to include ingredients the owners’ source by foraging and using local produce such as mussels, salt marsh lamb and field mushrooms. The extensive wine list has something to complement each course.

Awarded one Michelin star in it's first year of opening is a proud achievement for SY23. Locally grown, farmed and fished ingredients along with produce foraged from the sea or forest is cooked over a fire during service.

The Walnut Tree located in Llanddewi Skirrid, just a few miles from Abergavenny, is a 70 seater restaurant run by one of the most experienced chefs in the hospitality industry, Shaun Hill. The à la carte lunch and dinner set menus reflect the availability of local ingredients and produce, including local fish and shellfish, Welsh beef, fruit, vegetables and cheeses, so the menus can change daily.

The Whitebrook restaurant and rooms near Monmouth got its first Michelin star within 11 months of opening and regularly finds a place in food and hotel guides. Run by chef patron Chris Harrod, the superb restaurant service combines with a relaxing ambience to create a truly memorable dining experience for their guests. The menu celebrates the growers and producers of the Wye Valley, as well as ingredients from the kitchen garden or foraged from nearby hedgerows, woods & estuary.

Located on the seafront in Colwyn Bay, Bryn Williams at Porth Eirias is led by one of Britain’s best chefs Bryn Williams. The Bistro style menu is full of local Welsh produce, particularly seafood, as well as meat and vegetarian dishes. This big open space has a relaxed atmosphere and visitors can watch the chefs’ work in the open kitchen where they turn seasonal ingredients into extraordinary food.

Locality and seasonality is still key at Hare and Hounds, and the menu reflects the very best of local produce; meat, game and vegetables of the highest quality. It’s the produce available from the best Vale producers, the restaurants own kitchen garden and smallholding, that dictates what is on the menu from day to day. Chef Tom Watts-Jones grew up in Aberthin, and after training in London returned to promote and celebrate the very best of Welsh food.

Local ingredients, locally foraged produce, and home produced compost for growing has all helped reduce the restaurant's carbon footprint, and provide flavoursome food. Annwn is set in a former bank and the menu changes through the seasons.

The restaurant's main goal is sustainability. Chapters produce a changing set menu of local produce sourced from the best suppliers in the area alongside foraged ingredients and food grown from the kitchen garden.

The Henry Roberston Restaurant at Palé Hall, was one of 23 first-ever recipients of the Michelin Green Star in 2021. The restaurant’s menu uses ingredients from farmers, fishermen and growers in the region allow guests to enjoy some of the finest fresh local seasonal produce; Welsh black beef, local venison, shellfish and salmon, and artesian cheeses.

North Wales – Tyddyn Llan, Glynne Arms, The Jackdaw, Signatures, Hand at Llanarmon

Mid Wales - Felin Fach Griffin, Harbourmaster, Y Talbot, Coast, Daffodil Inn

West Wales – Slice, Y Polyn, Rhosyn ay Penally, Fernery at Grove

South East Wales – Asador, Heaneys, Nook, La Cuina, Thomas, Purple Poppadom, Heathcock,  Arboreal, Black Bear Inn, The Gaff, Parva Farmhouse, Bell at Skenrith

* Bib Gourmand - good value, good quality cooking

** Green award - excellence in sustainability and environmental standards and recognises restaurants who champion local producers and who provide inspiration in the hospitality industry, to its customers and the wider area.

***Plate - recognised for quality food