Cnapan Restaurant

Judith Cooper has been running the kitchen since the beginning sourcing quality local foods whenever possible - Welsh Black Beef, Penclaudd Mussels, sewin (sea trout), lobster and crab from Newport Bay, Preseli lamb, Cardigan Bay scallops, prize winning local cheeses as well as locally grown garden fruit and vegetables whenever possible. Thought, care and innovation go into the preparation of the dishes to give them that distinctive individuality. “The food has a modern edge…..“ (The Good Food Guide 2008). There is always a vegetarian choice on the menu and vegan, coeliac and diabetic dishes can always be prepared. The menu will change slightly as the seasons change. “A smiling welcome sets the tone for a thoroughly relaxing meal…” (The Good Food Guide 2008) ……in our intimate dining room with its traditionally carpeted floor and white cloths on the tables. “Vegetables especially good; service brisk, attentive, everyone showed kindness” (The Good Hotel Guide 2009).

From Easter to October the restaurant is closed on Tuesdays, but there are several other eating places within a few minutes walk which we are happy to recommend.