Vraic

The story

Crafted with passion, served with love

Cooking off the land & sea

Opened in Summer 2025 and awarded One Michelin star in Spring 2026, Vraic is the vision of Head Chef Nathan Davies. The restaurant’s name, drawn from the Guernésiais word for seaweed, signals its deep connection to the island’s shores. Davies, a Welsh chef known for his nature-led cooking, brings his rural upbringing and passion for open-fire techniques to this coastal outpost. The result is a multi-course tasting menu that draws heavily on Guernsey’s local fish, shellfish, and foraged ingredients, with flecks of Welsh produce woven in.

Michelin has called Vraic “the very definition of a destination restaurant,” praising its “stunning coastal location” and “sublime natural flavours using an abundance of local produce.” The kitchen team, led by Davies and Senior Sous Chef Kuba (who trained in Poland and worked alongside Davies in Wales for five years), cooks over an open fire at the heart of the room. The ethos is clear: work with nature, use well-grown ingredients, and waste as little as possible.

The space itself is relaxed and welcoming—no dress codes or tablecloths, just natural materials, a lively music playlist, and the barbecue on proud display. Alongside the food, the wine list and bar menu offer both timeless classics and new discoveries. For those celebrating a special occasion, Vraic offers exclusive private hire for up to 24 guests, with a bespoke dining experience shaped around the event.

This is modern cuisine rooted in a single place: Guernsey’s land, sea, and shore.