Douneside House Hotel in Aberdeenshire

Amazing experience doing the Chef’s tasting. We dined at several Michelin star restaurants in Scotland, and this one certainly deserves one. Dinner was absolutely delicious and the waiter and sommelier were outstanding. I highly recommend this experience.

Sunday Lunch service was faultless. All 3 courses were excellent. The staff were very friendly and attentive. Looking forward to our next visit.

Had a great Sunday lunch with the family. Food was excellent only observation is have a little more choice on the menu and service were attentive. Portion sizes were good and great local quality meat, roast beef was beautiful. Will certainly be returning soon.

My wife and I returned to the Douneside House Hotel this November, having previously stayed in September 2018. Two significant differences were the new Conservatory constructed in winter 2018/19 and the new team in the kitchen being assembled by Head Chef, 30 year old Vic Navarro who joined in March 2021. His experience included working for the legendary Roux brothers at their 3 Michelin starred restaurant, The Waterside Inn a andt Bray. We had booked the mid-week Autumn Break which included two breakfasts and dinner in the Conservatory plus the 7-course Tasting Menu with wines in the Library. The breakfasts were included yoghurt with fresh fruit, a selection of warm homemade pastries, excellent coffee and several hot Main Courses. The first day, I sampled the Original Scottish Breakfast which included two perfectly fried eggs, mushrooms, grilled tomato, pork sausage and back bacon - all locally sourced where possible. I swapped the potato scone for white fried bread which was partially cooked in butter for extra flavour. This was a gourmand's dream. Even the free afternoon tea by one of the fires had fresh homemade cakes on offer with the crispy edge but moist sponge butterfly with whipped cream especially delicious. The Tasting Menu pushed the boundaries with the Gravadlax (thin slices of turbot marinated in lime and spices with Exmoor Caviar, radish and cucumber garnish) and Monkfish Vadouvan (Chunks of roast fish in a lobster bisque hollandaise with squid ink and lime fingers) both particularly impressive and enjoyable. The kitchen staff introduced each course to the assembled diners, followed by the Sommelier who did likewise for the different wines accompanying each course. Clearly Mr Navarro and team are relishing the challenges at Douneside and are producing consistently impressive food throughout the day for hotel guests and visitors. This restaurant is very highly recommended