Part croft, part restaurant, and all heart, Croft 3 serves up whatever’s freshest from land and sea in a beautifully restored barn above Loch Tuath. By day, you might find crab-filled focaccia, kouign-amann pastries, or langoustines with aioli; by night, it’s three courses of seasonal magic, from half-lobster mornay to chickpea panisses. Sundays are all about the two-course roast, with meats, nut roasts, and glugs of gravy to go round. 

Fingal’s Cave on Staffa is a natural cathedral of towering hexagonal basalt columns carved by ancient lava flows. Local stories tell of how the cave was once linked to the Giant’s Causeway in Northern Ireland by a colossal basalt bridge, built for a showdown between the Irish hero Fionn (Fingal) and Scottish giant Benandonner. Puffins flit nearby, waves crash theatrically, and the echoing acoustics inside make it feel like nature’s own concert hall. 

Glenforsa Café is India and Max’s love letter to Mull (the couple met at Ballymaloe Cookery School, so you know they’re serious about food). Their menu celebrates the island’s produce in dishes including chilli eggs with confit tomatoes, smoked haddock fritters, or langoustines fresh off the boat at Ulva Ferry. Pop into the farm shop afterwards for Mull-made treats – think tangy Tobermory trout, island cheeses, and jars of homemade jam – perfect for stocking up your self-catered kitchen. It’s slow, soulful cooking with the island at its heart.

The Glass Barn is a café, shop, and working farm all rolled into one. Sit under trailing grapevines with sunlight streaming through the glass roof (or rain pattering down), and tuck into soups, toasties, and cakes made with homegrown or local produce. Be sure to peek at the cheese dairy next door, where Isle of Mull’s famous cheddar is crafted.