The story
Vraic is a modern cuisine restaurant in Saint Peter Port, Guernsey, at Mont Cuet Road, Chouet Bay, Vale, GY3 5AT. It was awarded one Michelin star in 2026, in its first year after opening in summer 2025, for cooking built on Guernsey produce and open fire.
Head chef Nathan Davies serves a tasting menu of around ten dishes, many of them cooked over an open fire at the heart of the kitchen. Local fish and shellfish feature heavily, and the team works with seaweed foragers, farmers and fishing boats across the island. Davies previously cooked at fire-led SY23 in Aberystwyth, where it earned a Michelin star, and his Welsh upbringing still shows in the menu.
When the weather allows, the meal begins on the rooftop terrace or around one of its fire pits, with sea views over to Rousse Point. Inside, natural materials and a lively music playlist replace dress codes and tablecloths, and a large barbecue sits on display. Guests are brought a wicker basket of bread and butters for mopping up sauces, and they leave with a freshly wrapped loaf.
The restaurant pairs its food with a curated wine list and a bar menu that mixes timeless classics with newer drinks. Seaweed, the ingredient that gives Vraic its name, appears in the meal from the start, including in a seaweed martini served as an opener.
Recognition
Ambience
Details
History
High quality cooking
On a clear day the view from the rooftop terrace of Vraic could rival most places in the world. Overlooking the golden sands of Chouet Bay at one of Guernsey's most northernly tips and with sea views over to the tower at Rousse Point on the island it's not hard to see why chef Nathan Davies swapped Aberystwyth in Wales for this Channel Island beauty spot. Davies is best known for his time at fire-led restaurant SY23, where he won it a Michelin star for his innovative and thoughtful cooking, and he's picked up where he left off having won Vraic a Michelin star in its first year of being open. Vraic has much of the DNA of what made SY23 so successful, including many of the team that relocated to the island with Davies, with dishes cooked over an open flame so that they have the gentle kiss of smoke. When the weather permits, a meal starts on the rooftop terrace or at ground level around one of the terrace's fire pits, which set the scene perfectly for the meal that awaits. The name Vraic is drawn from the Guernésiais word for seaweed and the prized ingredient appears within the menu – including in a seaweed martini to begin with – but its use is often subtle and never contrived. Davies sources many of his ingredients from the island to create a tasting menu only format of around 10 dishes that take influence from his Welsh upbringing as well as the restaurant's surroundings. Early on in the meal guests are presented with a wicker basket of bread and selection of butters, with guests encouraged to use it to mop up some of the delicious sauces they encounter during their meal. At the end, they are presented with a freshly-wrapped loaf to take away. A nice touch from a very special place.
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