The best restaurants in Cornwall

Cornish delight

Thanks to Rick Stein and Paul Ainsworth, the small town of Padstow in Cornwall is very much on the international culinary map, but you don't need to go there to enjoy wonderful food. Here are six places in the beautiful and dramatic county of Cornwall, where you can be assured of an outstanding meal – all with three or more AA Rosettes for culinary excellence. There are two places in Padstow on the list, but you know, they really are very very good. 

Fallowfields, Lizard

Standing defiantly above the restless waves in an impressive location on the spectacular Lizard peninsula, the granite-built Housel Bay Hotel dates back to the 19th century. Its restaurant, Fallowfields, is light, airy and simply styled, boasting wonderful views of the sea, but the food is the undoubted star of the show. Menus are seasonal, and as you might expect, local fish is a strength. Head chef Joe Fallowfield was a contestant in BBC's Great British Menu 2025.

Culture Restaurant, Falmouth

Tucked away down a side street close to Falmouth Harbour, this restaurant feels discreet, almost secret. Inside the look is simply stylish with wooden flooring and tables. There’s a compact open kitchen so you can see exactly what’s going on and this transparency and simplicity is reflected in the food which includes lots of foraged and very local produce. Menus purely hint at land or sea or farm or hedgerow, with names such as Flurry, Terras Farm and Carrick Roads. The description and inspiration behind each dish is explained as it arrives, the meal being ‘a story told over multiple courses’. The restaurant is owned and operated by South African chef, Hylton Espey and his wife, Petronella.

The Seafood Restaurant, Padstow

Padstow has morphed into a different entity from the sleepy fishing village of Rick Stein’s youth, with a plethora of great places to eat, but his flagship restaurant is still top of everyone’s list. Whether you go for the main dining room, the sunny conservatory or the roof terrace, there is an easy going, friendly air throughout. In fact the Seafood Restaurant won the AA Food Service Award in 2024. Pete Murt, the head chef here, has worked for Rick Stein in one job or another since he was 16. 

Paul Ainsworth at No6, Padstow

Opened more than 20 years ago, and set in a charmingly converted Georgian townhouse among the narrow streets just back from Padstow harbour. No6 is a destination restaurant with rooms. With views into the kitchen, there’s a real energy and buzz about the place, chefs sharing the service to give a real sense of a tight knit team. There are two distinct menu experiences: the à la carte menu which captures the essence of No6 through two or three curated courses, each dish blending nostalgic flavours with Paul’s signature style for a personal, memorable dining experience, and the eight-course tasting menu, featuring a selection designed to reflect the full array of flavours and techniques that define the full No6 experience. Paul Ainsworth was one of the winners of the Great British Menu back in 2011, and is a regular on TV food shows.

Outlaw's New Road, Port Isaac

On the edge of the famous fishing village of Port Isaac (aka Portwenn in TV's Doc Martin), Outlaw’s New Road occupies an enviable spot. The interior is nicely understated with wooden floors, fish-related artwork and shelves of cookbooks. It also enjoys breathtaking views of the sea, and the bar seating offers a view straight into the kitchen. Food is simple and unfussy but underpinned by solid technique and experience, as well as strong connections with local fishermen who supply the very best ingredients each day. Nathan Outlaw has been living and working in Cornwall for more than 20 years, and is one of those instrumental in making the county a destination for discerning diners. 
 

Kota Restaurant with Rooms, Porthleven

Overlooking the harbour at Porthleven, this 300-year-old building is home to Kota Restaurant with Rooms – ‘kota’ being the Maori word for ‘shellfish’. New Zealander Jude Kereama brings an Asian-influenced Pacific Rim approach to his cuisine, and the daily six-course chef’s menu provides a rhythmical journey through the dishes with a subtle interplay of flavours and textures.