The Ruin is where Tresco’s wonderfully laid back vibe meets modern, Mediterranean-inspired beachfront dining…
Serving breakfast, lunch and dinner throughout the season, The Ruin is the perfect place to enjoy a relaxed meal, afternoon tea and cake or evening cocktail.
At the heart of the restaurant – and the menu – is the wood-fired oven that produces delicious pizzas and roasts the succulent beef and fresh fish, as well as baking the bread. It’s fuelled with island wood, and brings a real flavour of the Mediterranean to the cooking.
Famed for its pizzas, sharing boards and woodfired dishes, The Ruin menu brings a hint of the Mediterranean to Tresco, using the finest local produce.
The café takes its name from the ruined smuggler’s cottage that forms part of its terrace, overlooking Raven’s Porth. Shady 19th century activities aside, today the terrace is the perfect spot to while away a sunny afternoon as the children play on the safe beach below. You can take in the wonderful view from the restaurant via our live webcam.
The Ruin Beach Café has been awarded two AA Rosettes and is included in the 2018 Michelin Guide. Conde Nast Traveller magazine has also awarded The Ruin the Gold Standard in its listing of favourite hotels, restaurants, bars and beach clubs from around the world.
The Ruin is open throughout the season for breakfast, lunch and dinner. Booking is essential for dinner; please call +44 (0)1720 424849.
Wholesome eco vibe…very laid-back and relaxed but civilised, with lots of driftwood and stoneConde Nast Traveller magazine
Creative dining with memorable views... Excellent island ingredients and classic cooking techniquesThe AA Restaurant Guide (Two Rosettes)
Our beef comes from the island herd of more than 100 Limousin-cross cattle which graze on 160 acres of prime pasture (with glorious views!) The farm is a fundamental part of island life.Read More
London-based Sipsmith has spearheaded the resurgence in small batch distillation and produces one of the few gins in the world not made from concentrate. It's perfect for making the island's favourite tipple - the 'Trescotini'.Read More
Supported by The European Agricultural Fund for Rural Development: Europe investing in Rural Areas
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