Eilean Dubh

01381 620690

Open 11am to 8pm  (9pm  Fri/Sat, 5pm Sun)


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Eilean Dubh Restuarant

18 High Street


Black Isle

IV10 8SX

01381 620690

Home The Food
Enlarge photo of eilean dubh table setting Enlarge photo of black isle roast and yorkshires Enlarge photo of pasta dishes served on italian night Enlarge photo of fish dish just about to leave the kitchen

Highland Restaurant in Fortrose for Black Isle food

Award Winning Eilean Dubh Restaurant (Black Isle Restaurant).

A warm welcome awaits you at the Eilean Dubh in Fortrose on the Black Isle.  We are proud to be national winners in 2014 for ‘Best Scottish Sourcing’ at the Scotland Food and Drink Excellence awards and in 2013 Highlands and Islands food ‘Best Eatery’. All pictures on this site are our own photos of the restaurant, us (the owners), the food, and what matters most, the sources (our very own Black Isle and local area meat, fish, poultry, seafood and salad and vegetables provide all the main ingredients for the delicious dishes we can present for you).  

Click on the small images for a bigger and better view on most devices.

Enlarge photo of our pigs Enlarge photo of our salad in poly tunnel Enlarge photo of Ann and her work Enlarge photo of carved roast beef Enlarge photo of the eilean dubh from fortrose high street

Take Away

The Eilean Dubh provides a food takeaway option-call for details.

Christmas Menus

Book early for Christmas

Eat In

Why not relax in the restaurant and eat in comfort with our service …

Please confirm your reservations by telephone to the restaurant directly on 01381 620690

(Always call to confirm availability as some dates booked for private functions)


How to find the Restaurant …

Our Food

‘Hob Nobbing’ with Masterchef at Highland Festival

The Eilean Dubh presents Chef’s table at the  Highland Moray Food Festival

This year we presented the Chef’s table alongside Jamie Scott of Masterchef fame with demonstrations of our own produce.  We showed our first of the new season jam which sold out and also our own picallili, rhubarb chutney and the stars of the stand were smoked salmon cheesecake and strawberry, balsamic and black pepper cheesecake which we supplied over 1500 samples of. We were definitely busier than last year and were probably one of the busiest stands.   Bookings are up even more since and we would encourage anyone especially for weekends to book early!!  (We left the hob nobs at home)