The Skye Guide is an independent and personal view of the Isle of Skye. The things that are included in the guide are here because I like them - and because I think you might too. If something is not included, it may be because I would not recommend it to you, but it may be simply that I have not experienced it.
I am happy with that ambiguity...
Northwest Skye - Dunvegan Head
This is a must-do walk on any visit to Skye. It is not busy, there are no paths, it requires care - but the return on effort is very high. The walk starts in Galtrigill village (NG181545). There is parking at the end of the road here, but take care to leave space for access and turning. Begin by heading up the track that goes west from the road end. It leads past some old buildings to a gate, after which it peters out. You can then easily contour round to reach and cross the Galtrigill Burn.
Carn Liath is a 4m tall neolithic chambered cairn near Kensaleyre, beside the River Haultin at the head of Loch Eyre.
It is the largest of a cluster of cairns here, and is easy to see from a distance, because the stones from which it is constructed are covered with such white lichen that they appear to have been painted.
Portree - Ben Tianavaig
Ben Tianavaig is a distinctively shaped, almost pyramidal, hill to the south-east of Portree. It is a prominent sight from many parts of north Skye, but it is only when viewed from the north or the south that you notice most of the east side of the hill has collapsed. The same landslip activity that created the pinnacles of the Storr and the Quiraing has been at work here too, resulting in an ascent route that follows the edge of a wonderful escarpment above the Sound of Raasay.
Loch Bay by Michael Smith, Stein
Loch Bay Restaurant
Michael Smith is now the undisputed star of Skye's thriving culinary scene. He was Chef Director of the Three Chimneys when it earned its Michelin Star in 2015. Now he is doing amazing things in his own Loch Bay Restaurant in Stein, on the Waternish Peninsula. He achieved a Michelin Star here in the 2018 guide, and very well deserved it is.
The restaurant is small, welcoming and comfortable. It offers two menus - a five course seafood degustation (see below), or a fixed price three course meal. The latter gives a choice of three starters (seafood, vegetarian or meat), three main courses (ditto) and a third couse of either cheese, a pudding or a selection of small desserts.
Described as "Contemporary Scottish with classic French influences", the food is, as you should expect from a renowned chef, the sort of stuff that makes you say "Mmmm" quietly with every forkfull. Great ingredients, perfect cooking and beautiful but unfussy presentation. There's nothing at all pretentious about what you get at Loch Bay. And everything is wonderful.