The story
Angela's of Margate is a seafood restaurant with rooms at 21 The Parade, Margate, Kent, and it holds a Good Food Guide Very Good rating for 2026. The kitchen cooks what arrives from the boats that morning, so the menu changes from day to day. Its sister restaurant, Dory's, works in a similar way.
Rob Cooper's seafood cookery draws steady praise from Good Food Guide readers. The sample menu has included poached oyster with trout roe, grilled squid with peppers, and Dover sole with green sauce. Fish is ethically sourced, and most vegetables are organic or pesticide free. The team also runs its own co-operative farm and buys from a young local fisherman.
Skate arrives with a "chorizo" made from fish offcuts rather than pork, in a rich sauce, and reviewers keep returning to it. Monkfish comes with fennel and bisque. For dessert, the flourless chocolate cake with praline is a regular fixture, and the menu also lists apples and pears on toast. The Michelin Guide lists the restaurant as Recommended for 2026.
In fine weather the dining room spills onto the pavement, and in high summer a few tables move across the road. The daily blackboard passes from table to table in a French bistro style. The short wine list leans toward low-intervention bottles from England and coastal Europe.
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‘By far the best restaurant in Margate,' sums up many readers’ affection for Lee Coad and Charlotte Forsdike's tiny eatery with rooms – in fact, some are even happy to endure lengthy train rides for a taste of its friendly hospitality, reasonable prices and Rob Cooper’s dependable seafood cookery. All in all, it’s a crowd puller, expanding onto the pavement in fine weather and, in high summer, to a few tables across the road, where the daily changing blackboard is hiked from table to table, French bistro-style. Expect intensely seasonal cooking built around regular supplies of ethically sourced fish. Every dish sings with flavour: a main course of monkfish, tomatoes and smoked cod’s cheeks in a rich, green-flecked sauce was an early summer revelation, while reporters continue to applaud the perfectly cooked skate enhanced by fabulous, meaty nuggets of ‘chorizo’ (made from fish offcuts rather than pork) in a rich sauce. To begin, you might consider mackerel with fennel and pickled gooseberries or something as straightforward as brown crab on toast – a seasonal treat. There’s always a vegetarian dish, while crowd-pleasing desserts include a popular flourless chocolate cake or fig-leaf posset with gooseberries and meringue. The short wine list is packed with interest, offering classic fish-friendly and low-intervention tipples from England and coastal Europe.
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