The story
Chef Patron Dorian Janmaat opened Ardor in 2024, his first solo restaurant, in the heart of St Ives. The menu is rooted in his childhood years spent in Spain, where he fell in love with the region’s respect for produce, simple cooking, and the joy of sharing food with family and friends. That philosophy – heat, passion, and simplicity – is the name’s origin: Ardor comes from the Latin for “heat” and “passion.”
Janmaat’s career includes a formative nine years at Raymond Blanc’s two-Michelin-starred Le Manoir aux Quat’Saisons, where he rose to Head Chef. He later led the kitchen at The Idle Rocks in St Mawes, earning three AA Rosettes and Restaurant of the Year in the South-West Tourism Awards. His return to Cornwall to open his own restaurant was quickly recognised: Ardor received a Michelin Recommended distinction, a testament to the cooking that emerges from its open kitchen.
The cooking at Ardor is built around the Josper grill and rotisserie, which bring smoky depth and perfectly roasted flavours to every plate. The menu draws on the entire Mediterranean basin – authentic pintxos and tapas sit alongside the freshest Cornish seafood and dry-aged cuts, all simply grilled over charcoal. The result is a cuisine that is bold, fresh, and full of character, without unnecessary complication.
Whether you arrive for a light lunch, a mid-afternoon glass of wine with pintxos, or an evening meal shared with friends, the small-plates format allows the meal to grow with your appetite. The restaurant also offers a Bottomless Brunch on Saturdays, a Sunday Asador, and a dedicated children’s menu, welcoming families and dogs at lunchtime.
The space on Fore Street balances warmth with a relaxed, convivial energy. The counter dining lets guests watch the fire in action, while the outdoor seating and private dining room (for up to 60) cater to different moods. The wine list is curated to pair with the grill, and the cocktail list is vibrant. Every ingredient is chosen for quality, freshness, and flavour, with a responsibility to the planet. It’s Mediterranean cooking, but it tastes of Cornwall.
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History
Amsterdam-born Dorian Janmaat spent much of his childhood in Spain before moving to Cornwall as a teenager. He trained in the county, went on to spend nine years at Le Manoir aux Quat'Saisons in Oxfordshire (rising to the position of head chef) and returned to Cornwall in 2020 to become executive chef at the Idle Rocks in St Mawes. Finally, he got the opportunity to run his own place in St Ives. His concept at Ardor revolves around the food and culture of the Mediterranean and Iberian Peninsula, with pintxos and tapas setting the tone for a shared dining experience. Highlights from the small plates range from perfectly seasoned, crunchy croquetas topped with wafer-thin jamón to crisp calamari with burnt lemon and a moreish roasted garlic aïoli – both dishes showcasing a refined simplicity that allows the ingredients to shine. After that, the Josper grill takes centre stage, offering succulent dry-aged cuts, juicy and tender chicken souvlaki with warm cumin and garlicky yoghurt topped with apricot harissa, plus a varied selection of Cornish seafood. The extensive daily specials board might include whole wild black bream with Jersey Royals, asparagus, samphire and a tarragon-infused beurre blanc, or a generous serving of beef carpaccio elevated with a Cipriani dressing, wild rocket, truffle, and finely grated lemon and Manchego cheese. The theme continues with desserts, where Iberian classics include an impeccable crema catalana with cherry-laden almond biscotti as well as cinnamon churros with chocolate sauce. To sum up, Ardor offers terrific value, with the bonus of friendly and informative service, a thoughtfully curated wine list and imaginative cocktail pairings.
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