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Dylan’s, Anglesey

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On Monday, my family and I traveled up to North Wales, Bangor to be exact, to celebrate my brother’s graduation. After the ceremony and a glass of champagne, we headed out for dinner in a beautiful little restaurant on Anglesey called Dylan’s, which is sat right on the edge of the Menai Strait on the North West coast of Wales. Only 2 years old, the restaurant has earned itself a good reputation and hosts an absolutely delicious and varied menu, featuring a number of fish dishes, including mussels fresh from the Menai.
For starters, my younger brother and I shared a ‘Ferryman’s Platter’ which was delicious, although there was probably enough for more than two people to share. The platter included shell-on prawns, smoked trout, and a very generous serving of smoked mackerel paté, accompanied by a variety of different breads, dips and salad. The smoked mackerel paté was by far and away my favourite part of the dish; it was super rich in flavour with a smooth, creamy texture – perfect for spreading on the sourdough bread.
For my main course I ordered the Anglesey Sea Bass, which was served with fine beans, a fine herb risotto cake, and salsa verde. I’m not really the biggest fish eater, however this dish hit the spot. The fish was perfectly cooked and went perfectly with the crunch of the runner beans and the soft, full flavoured risotto cake. Although it all tasted amazing and I thoroughly enjoyed it, I feel that the salsa verde overpowered the fish, taking the edge off the otherwise flavoursome fish.
Overall the meal was absolutely fantastic, topped off with a Cappuccino and a chocolate coin, I was fit to burst. I couldn’t recommend Dylan’s enough, so if you’re ever in North Wales and need a place to eat, check it out, the restaurant has a great atmosphere with friendly staff, and on the night we visited was absolutely heaving. I would definitely recommend booking a table in advanced to guarantee yourself a table!

Check out their website, Twitter and Facebook.

Tom x
[All photos were taken on my iPhone 5 or my Canon EOS 450D, and edited with VSCOcam and PS]