Evening Restaurant at Craig-y-Dderwen in Betws-y-Coed, Snowdonia

The restaurant menu is prepared here each day by our team of Chefs, therefore given notice we should be able to provide for most dietary requirements, whether it be vegetarian, vegan or food allergies such as gluten free or coeliac. We strive to produce a balanced menu working with local seasonal produce.

Our cellar contains over 100 hand-selected wines from across the world designed to complement the dishes we prepare.

Our sample menus below were created by our Head Chef John Williams, for over 25 years John has retained multiple AA rosettes for culinary excellence, a Michelin star and is one of only a few Fellows of the Master Chefs of Great Britain.

* Special Offer *

3 courses for the price of 2 on all new Dinner, Bed & Breakfast bookings!

Valid for all new pre-booked dinner, bed & breakfast stays between now and the 29^th December 2023

Restaurant Update

Pre booking your table is highly recommended, hotel residents are not guaranteed a table unless you have booked dinner, bed & breakfast so please book as soon as possible to save disappointment.

From April to November our fine dining restaurant is open to all from Tuesday – Saturday inclusive and on Sunday and Monday we offer a special fixed “Taste of Wales” menu for our residents only, for all other months the restaurant is fully open every night the hotel is.

As we freshly prepare produce each day all dinner reservations should preferably be made by 4pm.

Guests can cancel their table for free up to 24 hours in advance, after which a cancellation fee of £20 per guest will be charged to the card provided at booking.

We thank you in advance for your understanding and support.

Sample Fine Dining Menu

(Please note this is only a sample menu)

Menus for children and special dietary requirements are also available.

2 Course = £52.50 : 3 Course = £65.00

To Start

Seared fillet of mackerel with a smoked spicy aubergine puree

Light broccoli and wild rocket soup with a grain mustard mascarpone (V)

A warm gingerbread crusted fillet of smoked salmon served with compressed cucumber and wasabi mayonnaise

Glazed, salt baked heritage beetroot with whipped Rosary farm goat’s cheese and a golden beetroot and apple jelly (V)

Terrine of ham hock with a garden pea cream and young watercress salad

Main Courses

Slow braised shoulder of Welsh lamb served with glazed vegetables, parsnip puree and thyme scented juices

Sweet onion tart with barbecued aubergine, watercress and pesto salad (V)

Butter poached fillet of sea bass served with crushed new potatoes, crab and tomato cream and braised baby gem lettuce

Confit of local pork, glazed with honey and lemon, served with spiced apple relish and our own pork scratchings

Prime Welsh black ribeye steak, topped with a garden herb butter and served with grilled tomatoes, glazed mushrooms, watercress salad and double fried chips

Desserts

Warm gingerbread cake with a salted caramel sauce, served with rum and raisin ice cream

Iced praline parfait served with caramelized banana

Passion fruit panna cotta with passion fruit sorbet and passion fruit biscuit

A selection of Welsh cheeses with fresh fruit, celery and savoury biscuits

Our own hand made ice creams and sorbets

Below is the “Taste of Wales Menu” served on Sunday and Monday evenings from April to November for residents only.

Sample Menu

2 Course – £36.00 : 3 Course – £42.00
Served on Sunday and Monday evenings (Residents only)

Blas Cymru
“Taste of Wales Menu”

To Start

Cawl cennin a tatws gyda ffriter Caerffili wedi ei fygu

Leek and potato soup served with a smoked cheese fritter

Main Course

Cig oen Cymreig wedi’i frwysio gyda llysiau cawl, tatws hufennog efo mwstard Cymreig a saws teim

Slow cooked local lamb and root vegetables with Welsh mustard creamed potatoes and a thyme sauce

Dessert

Parfait Bara Brith gyda saws taffi cynnes

Traditional Welsh fruit cake parfait with a warm toffee sauce