The story
Furna occupies a discreet spot on New Road, near the heart of Brighton’s Lanes. The restaurant operates as a small, independent venue — a fact it makes clear from the moment you book. The kitchen turns out modern cuisine that earned the restaurant a Michelin Recommended status in 2026, a recognition that speaks to the precision and ambition of the cooking.
The dining room offers two distinct ways to experience the food. The main restaurant seats parties of up to eight, while the kitchen counter gives diners a front-row view of the open kitchen. The counter is the more intimate choice, putting the focus squarely on the preparation of each dish. For larger groups, a private dining room is available for hire.
Furna’s offering changes with the seasons, but the website points to a clear style: British produce, skillfully handled, with a particular strength in shellfish. A one-night-only dinner with Chapel Down, the English wine producer, pairs exceptional British shellfish with sparkling and still wines, and the restaurant’s regular tasting menu runs at £95 per person. There is also a set lunch and an à la carte menu, each with its own cancellation policy (the restaurant charges a fee for late cancellations, reflecting its independent size).
The menu is not designed for every diet — the kitchen cannot accommodate coeliac, fully vegan, or dairy-free requirements — but it does welcome other dietary needs with 48 hours’ notice. This is a kitchen that commits to its ingredient-driven approach, and the cooking reflects that focus.
Beyond the daily service, Furna hosts collaborative events. The Chapel Down dinner is one example, but the “Table 35” section of the website hints at further partnerships and private dining experiences. The restaurant also sells gift vouchers and runs a newsletter, suggesting a loyal local following.
The space itself is unfussy but polished: air conditioning, outdoor seating, and counter dining are available. The team asks for card details to secure all bookings, and the venue is cashless. It is a straightforward, professional operation that lets the Michelin-recognised cooking speak for itself.
Recognition
Ambience
Details
History
Drinks List Of The Year 2024 After two decades cooking in such respected Brighton restaurants as the Coal Shed, the Salt Room and Gingerman, Dave Mothersill has set out his own stall. And what a stall it is. Located close to the Royal Pavilion, this contemporary eatery – mirrors, modernist tables and chairs, parquet floors – delivers cooking that soars far beyond standard bistro fare. Mothersill draws on childhood memories, family and his own travels to create epic set menus peppered with dishes ranging from a jewel-like raw Orkney scallop with ponzu and yuzu, preserved rhubarb, horseradish/elderflower sorbet and peppery marigold leaves to a classy, marshmallow-soft Selim pepper meringue with rhubarb, buckwheat crumble and rhubarb granita. Each course yields vivid flavours, on-point cooking and artful presentation, the ingredients unsurpassed – from line-caught sea bass (cooked just so) with fat asparagus, courgette, pea purée and a sauce of smoked sea bass bones, smoked butter, miso and mirin to pink, tender salt-aged Devon duck brushed with burnt honey and teamed with morels and a sauce made with duck offcuts, hazelnut and Kampot pepper. Seasonality is everything. A springtime creation of confit Jersey Royals, salted gooseberries, straw potato fries, smoked eel and Exmoor caviar, for example, delivers a comforting, clever and unpredictable take on the humble spud. Even the simplest sounding dishes exceed expectations – a feather-light, tear-and-share brown butter-glazed Parker House roll, perhaps, served with wild-garlic butter, or a velvety duck liver parfait topped with sweet, citrussy yuzu. This is cooking that rarely puts a foot wrong – top-grade dining without the stuffiness and pomp. The whole place is relaxed, vibey and cool, driven by staff who know the full story of every dish, from sourcing to plate. An international wine list matches the sophistication of the food, with some excellent local and natural pours catching the eye.
Location
Facebook
Instagram
X