Loch Bay is a welcoming six-table restaurant on the Isle of Skye, set in the traditional fishing village of Stein on the Waternish Peninsula. The building dates to around 1790, part of a harbour where seafood has been landed and shared for generations.

Loch Bay offers an unhurried place to eat well, surrounded by the sea that supplies it. Chef Michael Smith’s ‘Skye Fruits de Mer’ menu is rooted in the island’s waters—hand-dived scallops, creel-caught langoustines, lobsters passed through the kitchen window from the jetty—prepared with classical technique and a respect for origin. The food is left to speak for itself: thoughtful, unpretentious, and true to where it comes from.