Loch Bay

Though Scottish chef Michael Smith has been cooking on the Isle of Skye since 2004, he has been running this restaurant in an old crofter’s cottage with his wife, Laurence since 2017. Smith has everything he needs for his Franco-Scottish creations on his doorstep: some of the finest fish and shellfish you’ll find anywhere (hand-dived scallops, prawns, mussels, lobster, etc.), landed at the jetty in front of the restaurant. The Smiths welcome six tables a night for dishes like Sconser scallops with Orbost herb and saffron sauce vierge or “gratin” of cod, clams, and mussels, with brassicas and chanterelles.