Long-standing, split-level restaurant with a spiral staircase and an unusual Welsh black metal plate ceiling; run by a keen husband and wife. Classical cooking uses seasonal Cornish produce; try the steamed lobster when it's in season.

The chef credits Alistair Little for instilling in him the philosophy of simplicity and keeping flavours honest. A European edge runs through the menu, where the focus is on locally caught fish. Alternatively, you can order tapas on the ground floor.

All-day, brasserie-style hotel restaurant, with a small terrace overlooking the harbour. Wide-ranging menus display the odd Asian and Mediterranean influence; dinner is more adventurous. Local produce includes an all-Cornish cheese board.