A new hotel and restaurant opened in Ventnor last year. The new owners did it very quietly, as they don’t need to shout about it – they know what they’re doing is quality and that quality always shines through.
It’s run by Anna and Gert, a generous, giving couple, who it’s clear want to do things in the very best way that they can.
Having travelled the world and having sampled the best that is on offer, they’ve brought all of that experience to Hillside Ventnor.
After an intense period of refurbishment, employing skilled Island craftspeople, they created a clean, clear interior that quietly shouts Quality.
Fresh local ingredients
The approach they’ve taken to the restaurant is unique on the Island.
Their logic – if we have a booking by the day before, we need only buy enough fresh ingredients on the day to serve the people that will arrive.
The result is no waste, so the money they have can be focused on buying the best ingredients for the meal at hand.
Innovative, changing menu
You won’t find long choices of food on the menu. The menu changes daily, providing three choices – meat, fish or vegetarian. Those choices have been thoroughly planned.
The food and wine we experienced on our visit was fresh, bursting with flavour and beautifully balanced.
As an example of what to expect: how does Ventnor bay lobster bisque, flavoured with brandy and served with Aoili sound? Or perhaps fresh avocado, apple and shallot tian dressed with endive and sauce gazpacho?
Structured evening
It’s recommended that you arrive at 6:30pm and gather in one of the drawing rooms, to chat with friends or other guests.
After having had the chance to slow down from your journey to the Hotel, you pass into the dining room ready for Dinner to be served for everyone at 7pm.
Quality surroundings
The fittings and furniture in the room have the reassuring look and feel that a discerning eye will notice are of the highest Scandinavian quality.
The courses are served at the same time, with the aim of trying to minimise the disruption.
Locally sourced
All produce is sourced locally where possible and the chef clearly has a fine touch.
A refreshing approach has also been taken to the excellent wine list. Unlike other establishments that see wine as a great way of increasing profit, Hillside adds a more modest amount to the bottles, offering value that it hard to challenge.
Value for money
We ate at Hillside during March and found the price refreshing. At £25 £28 per head for three courses, this offers great value and an experience you should try on the Island.
Summary
A great experience.
Recommended
