The story
Bordering the golden sands of Coppet Hall beach in Saundersfoot, Lan y Môr makes a bold statement. Its architecture curves like the rolling waves it overlooks, a modern structure that floats against the tree line. The setting is irresistible – and it sets the tone for everything that happens inside.
The name means "land and sea" in Welsh, and the kitchen lives up to it. Hywel Griffith, chef director of the Michelin-starred Beach House in Oxwich, leads the team alongside head chef Gerwyn Jones, formerly of the award‑winning Grove of Narberth. Together they have crafted an inclusive menu built on Welsh flavour and local ingredients. Jones’s passion for provenance – he often kayaks the Pembrokeshire coastline in his spare time – brings the restaurant’s ethos to life.
Lan y Môr’s modern cuisine is designed for sharing. You can dip into starters, share a selection of small plates, or dive straight into mains. The food comes from land, sea or pasture, sourced sustainably and prepared with care. Think local ingredients, bursting with flavour, simply prepared and served with a warm smile. The wine list mirrors this philosophy, highlighting progressive and sustainable winemakers from Europe, the New World and the UK, with a focus on organic viticulture and low‑intervention producers.
A Sunday roast is also on offer, celebrating the best of seasonal produce with a different star each week – beef, lamb, or a veggie option – alongside all the trimmings. The main menu remains available, so there is something for everyone.
Lan y Môr has been recognised by the Michelin Guide as a Recommended restaurant for 2026, a nod to the skill and consistency of the team. This is a place where the accolade feels earned, not forced – the cooking is confident, the ingredients speak for themselves, and the setting is unforgettable.
Embrace the ‘hwyl’ – the Welsh word for fun and spirit – through great food and cooking, shared with loved ones against the backdrop of an incredible coastal view. It’s a match made in Wales.
Recognition
Ambience
Details
History
The location and the views over Carmarthen Bay are as stunning as ever, but the restaurant formerly known as Coast has been re-branded and refreshed as Lan y Môr, with Hywel Griffith (the Beach House, Oxwich) and head chef Gerwyn Jones (ex-the Fernery at Narbeth) at the helm. With its front-facing windows looking out onto Coppet Hall Beach, the interior didn’t need much updating, but the whole set-up is now far more relaxed and family-friendly compared to the former tasting menu concept – although Welsh produce still dominates the kitchen’s wide-ranging, eclectic offer. Bowls of perfectly crunchy, peppery ‘frockles’ (battered cockles with smoky sea salt and mayo) set the scene, ahead of starters that span everything from classic Welsh rarebit to seared Saundersfoot mackerel salad with pickled fennel and orange segments or bao buns stuffed with hot honey chicken. Mains are categorised as ‘pasture’, ‘land’ and 'sea’, so expect anything from bluefin tuna burgers, lobster with tandoori butter or BBQ tofu with a char-siu glaze to an incredibly tender, flavourful chunk of Welsh lamb rump served with charred gem lettuce and anchovy dressing. Welsh cakes and Tregoes waffles figure on the dessert menu, alongside the likes of boozy chocolate and cherry cake with clotted cream; the Welsh cheeseboard beckons, too. The wine list (curated by the team at Narberth) offers plenty of choice across all price points, with some notable bottles from local wineries such as Velfrey Vineyard; there's also a decent choice by the glass or carafe.
Location
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