Scorrybreac is a small restaurant above the harbour on Bosville Terrace in Portree, run by chef Calum Munro. Munro named the business after his parents' house, Scorrybreac, where he first served food as a pop-up before moving into his own premises in Portree. The name translates from Gaelic as speckled rock, after the shoreline nearby. The kitchen builds short, changing menus around Skye's local and seasonal produce, including wild venison, seafood landed by local boats, and shoreline plants and sea vegetables that Munro forages himself. Seating is limited, reflecting the scale of the operation, and the restaurant is listed in the Michelin Guide for the Highlands. It operates as a single, chef-owned restaurant rather than part of any group, and reservations are recommended well ahead, particularly in the main visitor season.
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