The Ardanaiseig Restaurant is noted for its imaginative use of fresh produce – our salmon is sourced from Inverawe– for which the West of Scotland is famous. The mouth-watering dishes are created by Colin Cairns, a young award-winning chef.


The gourmet food is well complemented by a distinguished and international selection of wines (and more than fifty single malt whiskies) from Ardanaiseig’s extensive cellars.


The long dining room with its fine paintings and windows over-looking the Loch, is a good place to eat. Generously spaced tables and soft acoustics invite intimate conversation. The linen is crisp, the silver glints, the crystal sparkles in the candlelight and the service is next to none. After dinner, there is usually a log fire and the evocative smell of wood smoke in the bar library.