River House
Head chef and owner Alfie Little draws heavily on local inspiration to shape the menu at this tiny riverside seafood restaurant, which has an interior as stylish as its appealing gray-and-white exterior. Start with mussels or oysters from the Scottish islands, then take your pick from mains based on native fish, such as Shetland halibut and Scrabster hake, and wash it all down with a local beer. Even the desserts are sourced from a nearby bakery. In summer, sit outside to make the most of one of the best locations along the River Ness, away from the hubbub farther up. The small number of tables means reservations are essential, especially in high season.
