Beautifully situated with a spectacular outlook into Tayvallich Bay, the inn’s speciality is fresh seafood - moules marinières, oysters, locally smoked salmon, whole jumbo prawns, and Sound of Jura scallops. In addition, chef Andrew Wilson also offers meat, poultry and vegetarian options. His cooking is simple, straightforward and unpretentious. Service is cheeful and relaxed, managed by Andrew’s wife, Jilly.