The story
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.
Recognition
Ambience
Details
History
High quality cooking
On a clear day the view from the rooftop terrace of Vraic could rival most places in the world. Overlooking the golden sands of Chouet Bay at one of Guernsey's most northernly tips and with sea views over to the tower at Rousse Point on the island it's not hard to see why chef Nathan Davies swapped Aberystwyth in Wales for this Channel Island beauty spot. Davies is best known for his time at fire-led restaurant SY23, where he won it a Michelin star for his innovative and thoughtful cooking, and he's picked up where he left off having won Vraic a Michelin star in its first year of being open. Vraic has much of the DNA of what made SY23 so successful, including many of the team that relocated to the island with Davies, with dishes cooked over an open flame so that they have the gentle kiss of smoke. When the weather permits, a meal starts on the rooftop terrace or at ground level around one of the terrace's fire pits, which set the scene perfectly for the meal that awaits. The name Vraic is drawn from the Guernésiais word for seaweed and the prized ingredient appears within the menu – including in a seaweed martini to begin with – but its use is often subtle and never contrived. Davies sources many of his ingredients from the island to create a tasting menu only format of around 10 dishes that take influence from his Welsh upbringing as well as the restaurant's surroundings. Early on in the meal guests are presented with a wicker basket of bread and selection of butters, with guests encouraged to use it to mop up some of the delicious sauces they encounter during their meal. At the end, they are presented with a freshly-wrapped loaf to take away. A nice touch from a very special place.
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