Orkney Seafood Restaurants: Where to Eat the Local Catch

Surrounded by nutrient-rich waters and boasting a proud fishing heritage, Orkney is a paradise for seafood lovers. From succulent hand-dived scallops and sweet brown crab to plump lobsters and fresh-off-the-boat fish, the islands offer an exceptional bounty from the sea. This guide explores the best places to sample Orkney's incredible seafood, highlights key local producers, and delves into the sustainable practices underpinning this vital industry.

A small wooden restaurant table in Kirkwall, Orkney, with a half-eaten plate of pan-seared hand-dived Orkney king scallops on a bed of bright green samphire and small cubes of black pudding with a swirl of brown butter sauce, a glass of cold white wine with condensation, and warm pendant lamp light against an exposed sandstone wall in the background — Hand-dived Orkney king scallops with samphire and black pudding — the dish that put Orkney seafood on the UK fine-dining map.

The catch

Orkney's Seafood Bounty: What to Expect

Orkney's cold, clean waters support a diverse range of high-quality seafood. The shellfish industry is particularly significant:

Editorial heatmap infographic showing Orkney seafood seasonality month by month for 8 species — king scallops (hand-dived), brown crab, lobster, langoustine, mackerel, rope-grown mussels, rock oysters, and farmed Atlantic salmon — with peak/good/available intensity markers and four key callouts about hand-diving, 5-hour boat-to-plate, MSC certification and the R-months oyster rule — When each species is at its best. Sources: Orkney Fishermen's Society, Marine Scotland, Seafish.org seasonality data.

Brown Crab: Orkney is the UK's largest fishery for brown crab, landing thousands of tonnes annually. Known for its sweet, delicate meat, it's available primarily from April to September.
Lobster: Prized for its flavour, Orkney lobster peaks between June and October.
Velvet Crab: A smaller but flavourful crab, often caught earlier in the year (January-April).
Scallops: Hand-dived scallops from Orkney are renowned for their size and sweetness, available year-round.
Other Shellfish: Look out for locally harvested mussels, oysters, and occasionally 'spoots' (razorfish).
Whitefish: Haddock, cod, halibut, monkfish, and megrim are landed seasonally by local boats. Smoked versions, particularly salmon and haddock from local smokehouses like Jollys of Orkney, are also popular.

Crucially, Orkney's fishing community is committed to sustainability. Initiatives like the UK's first Fishery Improvement Plan (FIP) for brown crab, developed with Heriot-Watt University, aim for MSC certification and ensure the long-term health of stocks through measures like escape panels in creels and efforts to reduce the fishery's carbon footprint.

Beautifully plated Orkney seafood platter with lobster, crab, and scallops.

Fine dining

A single dark-shelled live Orkney brown crab in a battered black wicker creel just landed from a small fishing boat at Stromness pier, claws bound with blue rubber bands, surrounded by damp seaweed and a few smaller crabs — An Orkney brown crab landed at Stromness pier — Marine Stewardship Council certified, and the foundation of every good crab linguine on the islands.

Top Seafood Restaurants: Fine Dining & Views

For a special meal showcasing the best local catch:

The Foveran (St. Ola, Kirkwall): This renowned 'restaurant with rooms' offers stunning views over Scapa Flow alongside exceptional seafood. Expect dishes like Orkney lobster thermidor or pan-seared scallops prepared with finesse. Booking is essential, especially for dinner. (Price: £££)
The Shore (Orkney's farm shops and local producers): Located on the harbourfront, The Shore consistently receives praise for its modern Scottish cuisine with a strong seafood focus. Look for creative dishes featuring monkfish, halibut, or langoustines. (Price: ££-£££)
Murray Arms Hotel (St Margaret's Hope): Their Gun Deck Restaurant prides itself on serving seafood often sourced from the hotel's own fishing boat. Their whole brown crab platter is a highlight. (Price: ££-£££)

Close-up of Orkney scallops being pan-seared.

Casual eats

Casual Cafes, Pubs & Shacks

Enjoy fantastic seafood in more relaxed settings:

The exterior of a small independent seafood restaurant in central Stromness, Orkney — a sandstone shopfront with a black-painted door and a chalkboard A-board on the pavement reading TODAY: ORKNEY SCALLOPS, BROWN CRAB LINGUINE, with a single warm light glowing through the lace-curtained front window on a wet cobblestone street — A small Stromness seafood place on a wet afternoon — the chalkboard tells you what was landed this morning.

Loki Seafood Shack (Skaill, near Skara Brae): A seasonal gem (April-Oct) located in the gardens of Skaill House. Offers a daily changing menu based on the freshest catch – think crab tacos, scallop rolls, or lobster brioche. Perfect for lunch after visiting Skara Brae. (Price: ££-£££)
Harbour Fry (Kirkwall): A local favourite for classic fish and chips, often featuring fresh Orkney haddock. Also known for traditional mince patties. Ideal for a quick, satisfying takeaway. (Price: £)
Ferry Inn (Stromness): A traditional harbourside pub offering hearty meals, including reliable fish and chips and often seafood specials depending on the day's catch. (Price: ££)
Helgis Bar / The Bothy Bar (Kirkwall): Popular pubs in Kirkwall known for good bar food, often including options like crab sandwiches or smoked haddock chowder. (Price: £-££)
Skerries Bistro (St Margaret's Hope): Offers great views and often features local seafood like smoked haddock chowder on its menu. (Price: ££)

Traditional Orkney fish and chips supper from a takeaway.

Buy direct

Local Producers and Buying Direct

Taste Orkney seafood at its source or take some home:

A small fishmonger's chilled display counter on the pier at Stromness harbour, Orkney, on a damp morning, with ice-bedded fresh fish — large brown crabs with claws bound, silver mackerel laid in a row, two whole haddock with pale pink gills, and a small heap of pale pink scallops in their shells — and a chalkboard listing the day's prices above — A typical Orkney pier fishmonger's counter — the chalkboard prices, the day's catch, the ice. Easy to forget UK supermarkets ever existed.

5 hrs

From Orkney boat to Kirkwall plate at peak season

MSC

Orkney brown crab is Marine Stewardship Council certified

R-months

Sep-Apr — traditional rule for native oysters

Hand-dived

How Orkney scallops are caught — no dredging

The Orkney seafood story is local-supply and short-chain. A scallop diver puts on a drysuit at dawn, surfaces with a bag of king scallops by mid-morning, drives them to a Kirkwall restaurant by lunchtime, and you eat them by 7pm. Try matching that anywhere south of Inverness.

Orkney Fishermen's Society / Orkney Crab: This cooperative processes much of the islands' crab and lobster catch in facilities in Stromness and Westray. Look for their brands in local shops.
Pierowall Fish Ltd (Westray): A major processor, particularly for brown crab, supplying UK supermarkets. While not a direct retailer, their presence highlights Westray's importance in the industry.
Jollys of Orkney (Kirkwall): A well-regarded fishmonger and smokehouse offering a wide range of fresh and smoked Orkney seafood, including salmon, haddock, mackerel, and shellfish.
W I Rendall (Westray) / Stromness Fishmart: Local fishmongers where you can often buy seafood landed that day directly from the creel boats.

Fishing boats unloading creels of crab and lobster at Kirkwall Harbour.

Hands-on

Seafood Experiences

Harbour Visits: Wander around Kirkwall or Stromness harbours early in the morning to see fishing boats unloading their catch – a real insight into the industry.
Orkney Food & Drink Festival: Usually held in the autumn (check Orkney Food & Drink website for dates), this event often showcases local seafood producers and chefs.
Coastal Walks: Explore the coastline and imagine the generations of fishermen who have worked these waters. You might even spot creel boats working offshore. Check out our guide to Orkney's coastal wonders.

To find relevant videos, search YouTube for "Orkney sustainable fishing" or "Orkney seafood industry".

A small white-and-blue fishing boat moored at the stone pier in Stromness harbour, Orkney, in pale early-morning light, with a couple of fishermen in orange waterproofs unloading plastic fish boxes onto the pier and a single seagull in the foreground — A Stromness fishing boat unloading at dawn — book a fishing-boat experience and you can be on this pier when it happens.

Frequently asked

Frequently Asked Questions

What is the best time of year for Orkney seafood?

While some seafood like scallops is available year-round, crab and lobster are best from late spring through autumn (approx. April-October).

Where can I buy fresh crab or lobster to cook myself?

Try local fishmongers like Jollys of Orkney in Kirkwall or the Stromness Fishmart. Availability depends on daily landings.

Are Orkney scallops farmed or wild?

Orkney scallops are typically wild and hand-dived, contributing to their high quality and reputation.

Do I need to book restaurants in advance?

Yes, booking is highly recommended, especially for dinner at popular restaurants like The Foveran or The Shore, particularly during the tourist season.

Is Orkney seafood sustainable?

The Orkney seafood industry, particularly the crab and lobster fisheries, is actively working on sustainability through initiatives like the Fishery Improvement Plan (FIP) and gear modifications.

From fine dining restaurants overlooking Scapa Flow to casual harbourside takeaways, Orkney offers a wealth of opportunities to enjoy world-class seafood fresh from the surrounding waters. Supporting local producers and restaurants means tasting the very essence of the islands. Find accommodation in Orkney that puts you close to these fantastic culinary experiences.

Orkney Seafood Restaurants: Where to Eat the Local Catch

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