Beamers - Brixham

Had a lovely meal at this elegant restaurant overlooking the harbor.

Very fresh, local seafood_ Great sharing dishes_ Warm ambiance_ Friendly staff__I came here on a Bank Holiday Monday evening for dinner and found not

Only really knew that this restaurant was chosen because it is menu on the wall, but door is pressed between other facilities. the access to the restaurant itself is over steep steps. we were greeted by friendly staff and had no problems getting a table. others had booked in advance. but the restaurant was not full (mid week in the fairytale). I would recommend if they are in the holiday season. decor was interesting, strong nautical thema with stands with the names of boats and other seafaring paraphrenias. I liked the photos on the wall. Many places show the artworks of local artists and add a price tag, which is wrong with it. service was good, although our waitress had clearly forgotten that there were Dover dishes on the menu and I had to explain my choice of the starter. Eating was excellent. tempura dover sole was super, turbot was very well cooked and a good size portion. chips were good. the companion was good and slightly silly (I would prefer the carrot tip to be removed in the kitchen). a good meal, fast and friendly service. they can see the prices on the menu, so they know that it is a more expensive place. I would recommend checking when they are open as they cannot say it from outside. call them.

Visited for my men birthday dinner. we were greeted by a beautiful girl and shown on our table. Drink orders were taken that really quickly took our food order (what a nice menu of fish and meat) we had a beautiful girl. take our order, which was very well known from the menu and how the fish dishes were served. the food was excellent! it was presented beautifully on amazing plates that composed the court and was very nice to see. I had the plaice it was amazing! we had a nice evening eating was excellent thanks so much for a wonderful time their waiting staff were all very attentive we will be back in any case.

This small restaurant has a little nondescript front, very easy to go by. at the arrival they are faced with very steep steps. no elevator or disabled access. when entering the restaurant, they are greeted with an unpleasant smell that they finally get used to. (not sure what to make from it) it has an old but comfortable device. something similar to a seaman pub with separate cabins to eat. we had a warm greeting drink: a large series of gin available (as most places nowadays). amazing whisky and ginger-ale, served in a very heavy high ball glass promptly order drinks and order courses. long wait for the starter good choice of music. van morrison sade easy to listen. still waiting for appetizers our adjacent table ordered and were served, eaten and relieved from their starters. still do not wait a complicated order of starters. smoked salmon for phil scalopes for me. only so far. they wait. minutes and still no starter. it is not as if the girls are busy, they only have covers. I have to admit, I find works of art over my table a little sticky if not pushy. oh, hi. cover just arrived. I'm trying to ask one of the only waiters if the cook wants a hand? cover came. not even spoken. they are waiting. we sat on success. Apart from the font/shell in the scalops I can't mistake it. subtly boiled scallopes in garlic butter. a dream to eat. I could have finished without the grit. outstanding double whisky and ginger ale if it weren't for these excellent drinks, I would have thrown my toys out of the stroller and left to get a bag of chips to share with the möwen. I'm waiting for my blue filet steak. I repeat the waitress, blue. I don't want to see any gray meat on my teller. ... if it appears at some point. I sent the tweeper rings back immediately. they were fat, uncooked, uncoated discs of not what I ordered. the filet steak, although blue, should never have been cooked by a chef who passed his little chef wimpy burger frying class. it was an endpiece full of sinus and needed the skills of a brain surgeon to cut it to find the flesh. asked for the bill. the fastest service to today! the luck was removed the raw wobbles and surprisingly the chips. they were really very nice. recommends to the waiting staff given that an end piece of the filet must be trimmed as it is full of sinus and should never serve as steak, let alone blue. last word, the owner must revise his training methods and they have seriously done their employees an injustice. they don't know better. bless them.