Creelers of Skye is one of Scotland’s best-known and most popular restaurants and in 2010, 2011 and 2012, came runner-up in the “Highlands and Islands Restaurant of the Year” award and ‘Best use of local produce’ award. We have also been listed in the 2012, 2013, 2014, 2015,2016, 2017 and 2018.......‘Good Food Guide’ with a cooking score of 2.

We enjoy the finest of sea-views over Broadford Bay and across the Sound of Sleat to the hills of Applecross.

At Creelers we cook simple, French country dishes using the very highest-quality, fresh, local produce we can get our hands on and the emphasis is on lack of pretension and value for money.

The French designate our style of cooking as “Cuisine a l’ancienne”, (meaning traditional’).

You will also find some Cajun dishes and a couple of our very own (now mildly famous) inventions as chef David Wilson is easily bored.

Creelers is run from what is little more than a shack by Ann Doyle and  offers culinary delights of Chef David Wilson and both are famous for their absolute commitment to quality and consistency.

Sourcing as locally as we do means that some produce may be unavailable from time to time due to seasonality, weather-conditions or bureaucratic restriction. Consequently our menu varies daily.

On the plus side, however, this means that some things are both caught and cooked in view of your table! Unlike many other British restaurants, customers have a good view of our kitchen and we like it this way as we are proud of our kitchen practices and have nothing to hide.

Creelers is open March through to November. We have a children’s menu chosen from our main menu in order to surprise and develop the young palate. We have ample parking and we welcome wheelchair users and high-chair users.

Gift vouchers available – please ask your waiter

V denotes a dish suitable for vegetarians

Wherever possible, the produce and ingredients we use are sustainable.