Quayside Hotel

The well-established hotel, carved out of six fishermen's cottages, wears its name with pride, as it has great views over the harbour and bay. Windows in the restaurant, a nicely decorated low-ceilinged, candlelit room, look over the quay too. With the fish market so near, the kitchen naturally makes the most of locally landed seafood, sometimes giving it an exotic spin: crab tian with apple salsa, a samosa and red wine syrup, say, followed by seared monkfish fillet on spicy lentils accompanied by tempura prawns and sautéed pak choi. Other treatments are just as effective: oysters with raspberry vinaigrette, and poached turbot with mussels and tarragon-flavoured leeks. Meat might appear in the shape of Moroccan-style lamb on couscous with courgette fritters and orange jus, and among puddings may be vanilla pannacotta with pineapple salsa.