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104271 1

The Three Chimneys & The House Over-By

AA Food Service Award 2017-18
AA Notable Wine List 2017-18
AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Exceptional cooking in a wild, romantic setting

AA Inspector

At a glance

Tasting menu
Wines by the glass
Wheelchair access

Jaw-dropping landscapes bring many visitors to Skye, but so does Eddie and Shirley Spear's restaurant. Over the last three decades it has certainly made its mark: the 22,000 visitors it attracts each year are a significant boon to the local economy, and it has played a considerable part in building Skye's gastronomic reputation. The strength of its attraction is even more remarkable given the effort it takes to get there: an hour’s drive from Skye Bridge, with the last five miles or so by single track road, you're hardly likely to be just passing by this remote foodie mecca. This truly is destination dining. The unassuming, whitewashed cottage is framed by timeless views of loch and land, but this is not a place that stand on its laurels. In recent years, the restaurant has seen quite a few changes, with a refurbishment that goes right down to the bespoke ceramics and crockery, a decor that still reflects a strong sense of place, a spanking-new state-of-the-art kitchen, and a new man leading the team at the stoves. Head chef Scott Davies continues to maintain respect for the island's identity with his inventive approach, which draws from the Scottish and Nordic heritage of the Highlands and Islands and allows superlative raw materials (many grown within walking distance of the kitchen) the opportunity to speak for themselves, truly living up to the ethos of 'the best of Skye, land and sea'. Many traditional techniques are employed including salt curing, smoking, and cooking in a salt and ash crust. It is all delivered via concise menus (four options per course) alongside an eight-course tasting extravaganza (plus a vegetarian alternative) ideal for those planning to stay in one of the restaurant's six charming bedrooms in the cottage next door. Things get going with a sparkling medley of local seafood – smoked and seaweed-poached monkfish, Dunvegan crab and cured scallops, all enlivened with sour plum, or you might take a meaty route in via woodland pigeon with crispy pork, turnip, and sherry vinegar sauce. Next up, Skye red deer is prepared with a crust of seaweed and ash, and plated imaginatively with haunch hot pot, bramble, cauliflower in various guises, and a deeply flavoured beetroot sauce – a flawless main course of perfect balance. Fish dishes might showcase cod loin with seared scallop, salsify and shellfish dashi. For dessert, it’s hard to pass by the legendary hot marmalade sponge pudding with Drambuie custard. The wine list is a fine piece of work, and clearly a source of great pride for the charming sommelier Petri Pentikainen as he helps diners home in on the right bottle ¬– even more reason to book one of those classy bedrooms.

Opening hours

  • Closed: 10 December to 19 January
  • Closed for lunch: 12 November to 9 December and 20 January to 31 March
  • Lunch served from: 12.15
  • Lunch served until: 1.30
  • Dinner served from: 6.30
  • Dinner served until: 9.15


  • Chef(s): Scott Davies

Food and drink

  • Cuisine style: Modern Scottish
  • Vegetarian dishes available
  • Wines under £30: 8
  • Wines over £30: 162
  • Wines by the glass: 13

Price guide

  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome


  • Seats: 40
  • On-site parking available

Additional information

  • Seats: 40

Getting here

5 miles west of Dunvegan take B884 signed Glendale. On left beside loch

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Nearest train station

Kyle of Lochalsh
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Three-course lunch from£40**Minimum price for a 3-course lunch *Minimum price for a 3-course lunch
*Minimum price for a 3-course lunch
*Minimum price for a 3-course lunch
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