Ocean Restaurant at the Atlantic Hotel

First opening its doors in 1970, there's a good deal of contemporary glamour about the Atlantic Hotel. The sub-tropical gardens and championship golf course next door help to give it a jet-set feel, which is more than matched by the light and bright, chic interior, and the polished service. The setting above St Ouen's Bay and the vast open beach is rather gorgeous, with the panoramic view as good as any on the island. The Ocean Restaurant has been Mark Jordan's domain since 2004, and the room has a real sense of place, with its white, blue and cream colour scheme, as does the menu, which is packed with wonderful Jersey produce. This is a kitchen which has confidence in its abilities and in the strength of the ingredients at its disposal, whether that's from local growers, producers or fishermen. Jordan leads a team which displays finely tuned technical skills and delivers refined, expertly-crafted dishes. A starter of langoustines, for example, served on a heart-shaped stone, is three perfectly cooked, fresh-as-a-daisy tails in a dish that bursts with the taste of the sea, the accompanying oyster mayonnaise, Ébéne caviar and anchovy crumbs proving perfect textural foils. Main-course turbot is a fish more than happy in the earthy company of ceps and an oxtail crepinette, alongside garlic-flavoured pommes purée, or there might be honey-roast breast of Gressingham duck, with the leg meat rillettes stuffed into cannelloni, served with peach purée and vanilla jus. Addicts of the cocoa bean will find deep satisfaction in a dessert made with 70% cocoa Guanaja chocolate, or there's all the comforting stickiness of pear tarte Tatin with star anise and vanilla caramel, served with lavender ice cream. With everything from the superlative breads to the petits fours subjected to the same exacting standards, and a wine list that runs to some stellar names without neglecting those who simply want a good choice by the glass, the Ocean Restaurant is a genuine star turn.