The Good Food Guide is the UK’s bestselling restaurant guide. Since 1951 we’ve been reviewing and writing about restaurants, pubs and cafés, bringing together the best places to eat out from throughout the country. 



Bib Gourmand Awarded Restaurant

“We recommend that restaurant. We call them Inspectors Favourite. They’re actually the restaurants where inspectors will go on the weekend with their own pocket money if they have to”. Jean-Luc Naret, THE DIRECTOR GENERAL OF THE MICHELIN GUIDE.

“Switching to more sophisticated cuisine at a restaurant called the Black Rock the next night, I fell in love with a starter of small, almost fruity mussels from the nearby River Fal, served in a sour, sweet and salty broth of chorizo, lemon and cilantro, which brought out the semisweet and mineral flavors of a Betty Stogs Bitter ale from Truro. The combination was so rich and fulfilling that I had trouble finishing my outstanding main course, a slow-cooked chunk of buttery pork belly, paired with a creamy celery root dauphinoise and brightened by a gently sour cider reduction sauce”.”Even the fluffy, farmhouse-style bread, made by David Symons, is perfect at the Black Rock, which blends sophisticated cooking, a semi-casual atmosphere and a décor that may include Leach ceramics and paintings by the chef’s mum, Judy Symons” new_york_times

“A relatively hidden gem!” – this “unpretentious” open-kitchen bistro is tipped for “a limited menu from local produce that beats other better-known establishments nearby”



With its proudly seasonal menu, the Black Rock is a cracking advert for ‘great British cooking’, & the kitchen makes the most of thoughtfully sourced ingredients for an assortment of popular modern classics with strong Mediterranean leanings. Cornish mussels are steamed in cider, venison carpaccio is teamed with cured beetroot, while mains bring duck leg confit & braised red cabbage or smoked garlic & fennel risotto with white truffle oil & local vegetables. The Black Rock’s swanky design – white walls, a bit of posh black & silver wallpaper, dark tables, slate floors – chimes perfectly with the quality of the cooking & helps to set it apart from much of touristy St Ives. square-meal

A true Cornish gem, few restaurants adhere to the plough to plate method as strictly at The Black Rock. Local chef David Symons tends to his herd of Galloway cows on the family farm nearby in Zennor, and forages the land and hedgerows facing the Atlantic for flavoursome ingredients such as wild mushrooms, elderberries, blackberries and sorrel. Every item on the menu is carefully sourced – from line-caught fish to fresh game – then cooked up with continental flair. Stylish and relaxed, with local art adorning contemporary decor, The Black Rock well deserves its Michelin Bib Gourmand award for a fourth year running.

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