Comfortable rooms and some of the finest Scottish cuisine available will ensure that you have a memorable stay.
Our typical customers are independent travellers and tourists and families. Our style is relaxed and informal in both the bar and restaurant. The bar is spacious, light and airy with vaulted pine ceilings, and the restaurant is more traditional, with dark wood panelling and an open fire in the colder months. The atmosphere in the bar is lively in the early evening and more cosy and intimate in the restaurant. Our specialities include: Mallaig seafood soup, and loin of venison with celeriac rosti, locally gathered wild mushrooms and port wine sauce.
The menu at the Prince's House Hotel combines local meat, fish and game all cooked with care and attention to provide an excellent dining experience.
Pancetta wrapped breast of Normandy Chicken with Creamed Savoy Cabbage, root vegetables and Madeira sauce: "The Chicken had been sliced allowing its juices to run. The ingredients were carefully arranged in such an interesting way on the plate, with the vegetables placed neatly making the appearance of the dish very pleasing to the eye." "Tender, moist breast of chicken that was very flavoursome." "The sauce had a good gloss to it with a definite taste of Madeira in it."