Vraic

Opened in summer 2025 and awarded One Michelin Star in spring 2026, this new dining experience on the island of Guernsey is not to be missed.

Award-winning chef Nathan Davies is excited to announce the launch of Vraic, a new restaurant on Guernsey’s north shore. Named after the Guernésiais word for seaweed, Vraic champions the island’s rich and bountiful produce, with a particular focus on exceptional fish, shellfish and the diverse array of seaweed species found along its rugged coastline.

The 25-cover restaurant offers a tasting menu for both lunch and dinner. Embodying Nathan’s primal ethos, the menu champions the finest local and British produce, with ingredients picked, foraged, and sourced from Guernsey and its surrounding regions. At the heart of the open kitchen is a Basque-inspired, custom-built, fire-driven grill, designed primarily to cook whole fish and meat on the bone, perfectly sized for sharing.

Each dish reflects Nathan’s commitment to exploring and celebrating the island’s flavours and traditions, while also drawing on his Welsh roots, like the succulent fire-seared scallop, accompanied by hand picked seaweed from the island’s shores and charred lightly over the open flame. While the fire will imbue a subtle smokiness that enhances the natural sweetness of the scallop, a burnt butter finish will combine a nutty warmth with the salty complexity of the seaweed’s flavour.

Winner of One Michelin Star

Michelin describes Vraic as “the very definition of a destination restaurant”, while also highlighting the “stunning coastal location” and the “sublime natural flavours using an abundance of local produce”.