This restaurant's location has certainly contributed to its success—it's perched on the pier at the end of Tobermory. The owners pride themselves on the freshness of their fish; they have their own boat and bring in their own seafood each day. The fish is served simply, grilled with a slice of lemon, to let the natural flavors speak for themselves. Diver-harvested scallops are served with vermouth and orange juice over rice. Other popular dishes include fish stew and
the langoustines and squat lobster (not really a lobster—it's related to crab) served with garlic butter and granary bread.