“Dining at Doune is like gate crashing a really cool dinner party”… Doune Knoydart is open for residents and yachts seven nights per week and is open Thursday, Friday and Saturday for visitors from beyond Doune. We offer a unique restaurant experience with a single 3 course menu served to all the guests each evening ( dietary intolerances and special requests can be catered for). The menu varies week to week depending on supplies, but you can expect a Middle Eastern Vegetarian menu on Thursday, a menu featuring Scottish Game on Friday, and West Coast Fish on a Saturday.
Getting to Doune
Our moorings are on the South side of the bay. Our position is:
57 3.964’N 5 47.263’W
For those of you stopping with other accommodation providers, Doune is 6 miles west of Inverie on the Inverie Airor road. There is a 15 minute walk down a steep hillside path to reach Doune from the road….and of course a 15 minute walk back up to the road after dinner! Your accommodation providers may be able to offer you a taxi service or a car loan, or alternatively there are E bikes to hire at a special ‘Doune Taxi’ rate from https://www.knoydart-ebikehire.com/. Finally, we run a “no tech table” policy here at Doune, so please don’t bring phones or other devices to the table.
Central to the Doune experience is eating fabulous, freshly prepared food in our restaurant. We are proud of our food and strive to always serve satisfying meals that will long be remembered.
The restaurant at Doune Knoydart serves only home-made dishes, using locally sourced fresh ingredients. Our menu features flavours from around the world with a Scottish influence. The ambience is warm, friendly and relaxed, and equally suited to small or large groups.
Dining here is a communal affair, encouraging conversation and friendship. So, we have only ‘tech free tables’, no screens or mobile phones. First person to pick up their phone picks up the tab for the table!
Sourcing Our Produce
We really do source our produce as locally as we possibly can. It makes sense for many reasons; it’s fresh, it helps the circular economy, and it makes it simpler to run what is perhaps the most logistically challenging hospitality business in Scotland.