Ynyshir And Rooms - Eglwys Fach

I was always taught that “terrace is a virtue”. as it turns out, a countdown of 110 days is not a common feat. 110 days of joy; 110 days to be constantly plagued with social media posts that tease and strengthen their desire (for a court).

Amazing. dinner and house room for 1 night was a real tasty. Dinner and welcome course and drink nice note. preferred bed sheets ironed and hot freshly cooked breakfast (as last time) in the opposite box left at the door on the morning, but still tasty. I hope I'll come back.

I'll be honest, I was trepidatious about a 30 course meal. I've been too full to finish 6 course menus before. But what Ynyshir delivers is 30 individual, perfectly crafted mouthfuls. Each one is absolute culinary perfection, served by the chefs themselves, who are not only passionate about the food, but who hold Gareth and his entire approach in such high esteem, its a pleasure to behold. I've eaten in some great restaurants but this is without a doubt the best meal I've ever eaten (not cheap, but worth every penny!!

From the moment we arrived the team and experience was frankly perfect. How we'll ever find somewhere else to match up is the only problem now. If you can, please do yourselves a favour and reserve the pass bench. Gareth was an engaging guy and fascinating to watch. A genuinely top guy who has created an experience unparalleled anywhere else I have ever been.

If you don’t often find yourself in Mid-Wales, I would say coming for the dining experience at Ynyshir is worth the trip alone. Situated up in the hills, the restaurant is stunning. Incredible grounds with natural flora surrounding the building. 31 courses 1 me. From start to finish, the dining experience is extremely well curated. Hella local ingredients like crustaceans from Aberdovey (less than 5 miles away). In essence, both local Welsh and premiere sourced ingredients prepared with strong Japanese influence for a number of dishes. However, there were courses with Chinese, Thai, and Vietnamese flavours as well. The Welsh lamb spare rib, otoro belly skewer, and Alaskan cod velouté were some of my favourites but I would be hard pressed to find a dish I didn’t thoroughly enjoy. Thank you to Chef Gareth, Somm Rory, and the whole team for an unforgettable experience. Congrats on the recent National Restaurant Awards #1 result.