Llugwy River Restaurant at the Royal Oak Hotel
Celebration of Welsh Food
Llugwy River Restaurant
The acclaimed Llugwy River Restaurant was awarded its first AA rosette in 2003 and has developed a reputation for using the finest of local Welsh ingredients.
Celebration of Welsh Food
This year we have added a “Celebration of Welsh Food” taster menu which highlights not only the superb produce now found in Wales but also the talents of our team of dedicated chefs who strive to deliver you a true taste experience in modern Welsh cooking.
These menus change weekly depending on seasonal availability of produce
Our wine list
Our extensive wine list features old and new world wines especially chosen to accompany the flavours that our menus offer.
It also features Champagne by leading vintner Louis Roederer and a large selection of wines by the glass.
The Llugwy River Restaurant continues to prove a popular venue for Sunday Lunch and booking is a must most weeks of the year!
Celabrate at the Llugwy River Restaurant !
We have a dedicated team of chefs who will prepare a menu to suit your celebration and our front of house team will guarantee your celebration meal to be a success!
Full venue hire also available, please ask for our celebration pack
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Eat Welsh Traditional in Betws-y-Coed,Snowdonia National Park
Opening Times
- Wednesday to Saturday 6.30 pm to 9.00pm (last orders)
- Sunday Lunch 12.00 to 2.30 pm
Contact Details
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Llugwy River Restaurant at the Royal Oak Hotel
Owner/Manager: Glenn Evans
Holyhead Road Betws-y-Coed Conwy LL24 OAY UK.phone: 01690 710219 fax: News & Special Offers
Starters
Our Own Home-Smoked Trout
on caramelised apple with local black pudding salad
Pan Fried Menai Mussels
with dragon cider & Caernarfonshire double cream
Chefs Chicken Liver, Orange & Brandy Parfait
with red onion marmalade & Crostini toast
Seared Hand Dived Scallops with Air-dried Ham
with sweet potato & ginger puree
Luxury Anglesey Eggs-
poached free range egg with Carmarthenshire ham
and creamy leeks on toasted brioche
Roast Vine Tomato & Red Pepper Soup
with basil oil & cream
Main Courses
Chefs Celebration of Welsh Beef
Lightly Grilled Penmon Sea Bass
with spaghetti vegetables, king prawns and chilli & lemon
Roast Rump of Conwy Valley Lamb
on bubble n squeak cake with crushed minted peas
Breast of Crispy Skinned Chicken
with fricassee of baby gem and wild mushrooms
Baked Fillet of Hake with Welsh Rarebit Glaze
served with green beans wrapped in air-dried ham and crushed new potatoes
(v) Asparagus & Mushroom Risotto
with roasted sweet peppers and fresh herbs
Desserts
Baileys Cheesecake with pistachio nut crust
Bara Brith & Butter terrine with marmalade ice cream
Rich Chocolate Fondant Pudding
with honeycomb ice cream
Vanilla Panacotta with banana fritter & butterscotch sauce
Selection of Specialty Welsh Farmhouse Cheeses,
with bara brith & savoury biscuits