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Our emphasis is very much on “Local Produce”

Discover the delights of the Fortingall restaurant and enjoy our chef’s daily menu comprising the very best in local produce. Enjoy a glass or bottle of wine from our extensive selection, and maybe draw your evening to a close with a fine single malt.

You may also dine in front of a roaring log fire in the Ewe Bar or the Hotel Lounge, or even dine al fresco in the hotel garden in summer.

Whether you spent your day curled up with a good book or came back to the hotel glowing from a big day on the hill, the special tastes and aroma of the Fortingall Hotel awaits you. A perfect way to end your day in beautiful Perthshire.


Tradition of Excellence

There is a long tradition of excellent food and service at Fortingall. Back in the 1960s guests would drive up from Glasgow and Edinburgh for Sunday lunch prepared by William Heptinstall – chef and Fortingall patron for 35 years, and author of ‘Gourmet Recipes from a Highland Hotel’. There’s a copy in the hotel Library.

Fortingall went ‘Fine Dining’ post-Heptinstall, which ticked all the right boxes for Stars, but failed to hit the spot with diners and locals – many of whom had been out all day tramping up hill and down glen, aching for something substantial and tasty to eat. The latter is what we are all about and it is pleasing to see visitors from afar calling in once again for meals.

The Heptinstall tradition has been recaptured thanks to our Head Chef – Jozef Miko – who has brought his artistry and skill to Fortingall. Jozef has created menus of classical and innovative dishes which are hugely popular with our customers.


Local Sourcing

Pride of place here goes to Alastair Kininmonth whose Kinnighallen lamb must be, without doubt, the best in Scotland and reared almost next door to the hotel – at Ewetopia! David uses local venison, pheasant, partridge and in better years, grouse. Lobster comes from a friend’s boat on the Forth, whilst oysters and langoustine are from the Isle of Skye. Beef is a mixture of prime Scotch and Orkney bred and reared beef from Aberdeen Angus cattle. Our home brewed cider is produced from the 100 year old apple tree in the hotel garden – one glass is usually adequate!! We bake our own bread and rolls, and inadvertently let the smell of fresh bread waft into the reception area.


Where and what to eat at Fortingall

Restaurant Dinner Menu – Served in the Dining Room, Ewe Bar and Lounge. The restaurant dinner menu is changed daily and an a la carte option is available for non-house guests.

Bar Menu – Served in the Ewe Bar and Lounge. The bar menu changes seasonally. Specials are featured most days and items are priced separately.

Lite Bite Lunches – Served in the Bar and Lounge.

Breakfast – Available in the Lounge and Dining Room. Again, open to non-residents.


We bake our own bread and rolls, and inadvertently let the smell of fresh bread waft into the reception area.



Our impressive wine cellar is growing. We have some fine Chateau wines and plan to add more. However, there is considerable choice from further afield - New Zealand through Australia to Argentina, Chile to Spain, and Italy to Austria. There is something in our cellar to suit most palettes and to complement David’s food. Please feel free to recommend a wine of your liking, and if our wine merchant – Inverarity Morton – can source at the right price, we will consider buying in stock. Bonne Santé!

Stay 500

dine 500

Do 500

Celebrate 500 IainStruthers copyright

Evening Entertainment 500

Local attractions 500

Activities 500

around fortingall 500

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Heart 200 Logo Final all our bedrooms are