ISLE OF MAN RESTAURANTS
"Lifestyle Benefits"
From fresh seafood to local lamb, Manx ingredients are the stars at the Island’s best places to eat.
The past few decades have brought big changes to the Isle of Man dining scene. Renewed pride in Manx produce now sees it given a starring role on many menus, and the range of international options has improved enormously. From top-notch steaks to superbly fresh scallops, it’s all here. We bring you some of the best restaurants on the Island.
Stephen Dedman – A Restaurant
Regency Hotel, Queens Promenade, Douglas, IM2 4NN
Following stints in London, Switzerland, Japan, and most recently at nearby JAR, local star Stephen Dedman has now taken on the role of executive head chef at the four-star, silver-accolade hotel’s newly refurbished restaurant. Showcasing his talents – and the freshest local ingredients – the chef’s new menu has a strong seafood leaning. The infamous Sunday Times food critic AA Gill praised Dedman’s cooking, declaring his turbot ‘the real thing and worth the airfare all on its own’. The cuisine is complemented by a wide-ranging wine selection which covers both New World offerings and rare French vintages, including a bottle of Château Pétrus 1973.
L’Expérience
Summer Hill, Douglas, IM2 4PL
Walk along the promenade from the centre of Douglas, and hidden away at the northern end of the bay you’ll find a little corner of France. From the red, white and blue decor to the accordion player on Saturday nights, L’Expérience is unmistakably Gallic-themed, but at the cheery bistro end of things as opposed to formal fine dining. Think gingham tablecloths and candles in wax-encrusted wine bottles, rather than starched linen and candelabras. Lunchtime brings omelettes, steak frites and variations on the croque monsieur theme, while the evening menu runs from French onion soup and snails in garlic butter to tarte aux pommes and crème brûlée. Cutting edge it’s not, but it’s been a firm favourite for 30 years.
Tanroagan
9 Ridgeway Street, Douglas, IM1 1EW
While there may be the odd culinary nod to meat-lovers and vegetarians, the main focus at this popular Douglas venue is on superb local seafood. The daily catch includes fresh hake, sole, lobster, crab and the famous local scallops, all of which are cooked simply by a head chef who doesn’t believe in unnecessary fooling about with the main ingredient. Examples include crab toastie on homemade sourdough bread, or whole sea bass on the bone with lemon butter. Don’t let the café-style interior (blonde wooden furniture and floors; chalked-up specials on a blackboard) fool you into thinking this is a ‘just drop in’ kind of place. It’s one of the Island’s dining highlights and, with room for just 30 customers, reservations are highly advisable.
Macfarlane’s
24 Duke Street, Douglas, IM1 2AY
Opened in 2007, Macfarlane’s may be a relative newcomer, but it has quickly carved out a reputation as one of the Island’s best restaurants, with a Michelin Guide entry to its name. The kitchen makes good use of local ingredients, so expect to see Manx fillet of beef or lamb alongside Island-grown vegetables and dairy produce. Unsurprisingly, fresh seafood features a great deal, with daily specials including roast Irish hake, grilled North Sea halibut, and Port St Mary lobster, crab and queenies. However, the regulars know not to go mad on the starters and mains and risk missing the excellent puddings. The well-presented sharing plate of mini desserts is particularly good.
The Abbey
Rushen Abbey, Ballasalla, IM9 3DB
Set in beautifully landscaped gardens, this smart-casual venue is situated on the most substantial and important medieval religious site on the island. The original abbey was finished in 1257, and has recently been restored and opened as a heritage centre. The restaurant was built in the 18th century, using stone quarried from the ancient monastery ruins. Since the 1920s it has garnered a reputation for its afternoon cream teas – using fruit grown on the grounds – and new owners Sarah and Artan Giummri have built on this with the introduction of an imaginative dinner menu. Standout dishes include the rack of Manx lamb with sweet potato purée and buttered spinach.