Vraic
Awarded one Michelin star in 2026, this 24-seat tasting-menu restaurant overlooks Chouet Bay and is built around Guernsey seaweed and local produce.
Welsh chef Nathan Davies (whose SY23 earned a Michelin star) opened Vraic in July 2025 on Chouet Bay, on the island's north coast. The name means 'seaweed' in Guernésiais, the local dialect. Only a tasting menu of ten or more courses is served, with seaweed running throughout. The opener is a broth made from eight kinds of seaweed. Diners have singled out the local lobster, turbot, crab and lamb cooked over cherry-wood embers. The open kitchen and 24 seaside seats mean bookings must be made well in advance. It is the most expensive dining on the island. The restaurant is about 7 km from St Peter Port, so a taxi or private car is needed.
Opening hours
Mainly dinner; check the website booking system for opening days
Nearby sights
- L'Ancresse Bay
- Le Déhus Dolmen
- Vale Castle
- Candie Gardens & Guernsey Museum
- Victoria Tower
- St Peter Port Old Town & Harbour
- Town Church, St Peter Port
- Saumarez Park & Folk Museum