We use fresh, local ingredients from the Western Isles and blend Franco-Caledonian influences to create a memorable experience. We combine some of the island's most luxurious produce - such as lobsters or langoustines from the Minch, and loin of Lewis lamb - with classic sauces and accompaniments. We also offer an extensive wine list.

Bonaventure is arguably one of the the nation's quirkiest eateries. Set high on Gallan Head, it is one of a cluster of former RAF buildings built during Cold War years as a radar base. The complex is now undergoing radical transformation by a colourful and growing community. The spacious restaurant is actually the former Administration centre.

Heralded in the past for its Franco-Scottish menu, Bonaventure changed ownership in 2006, and is now in the capable hands of Andrew Taylor-Gerloch and his partner Sarah.

Andrew is adding his own twist, bringing ideas and techniques influenced by his globe-trotting days. As an accomplished butcher, local, seasonal meat and fish are the mainstay of his fare, spiced-up with interesting and unexpected flavours - Oven Roasted Monk Fish marinated in Soy and Ginger, Hake Fillets with a Lime-scented sauce, and Braised Loin of Lewis Lamb with Apricots, to name a few.

Andrew is also an ace at home-made ice-cream, his repertoire includes mouth-watering fruit-filled Moroccan and Vanilla and delectable Iced Cranachan, a delicious take on the traditional Scottish desert.