One of Jersey's best restaurants is found inside Jersey's most distinguished hotel. Chef Andrew Baird places great emphasis on local, seasonal produce, the flavours are spot-on and the dishes are served inside an atmospheric 15th-century dining room with intricate wood panelling. Expect the likes of deep water crab with pickled cucumber, line-caught turbot with mushrooms and slow-roast pork belly.
The service is excellent and the wine cellar, 4000 bottles strong, is the stuff of legend.