Sosban and the old Butchers.

Located in a former butcher’s shop in Menai Bridge, this intimate restaurant strips away the typical formalities of fine dining. Run by husband-and-wife team Stephen and Bethan Stevens, the space retains its historical character with Welsh slate and original tiling, hosting only a handful of guests per sitting. There is no traditional menu; instead, diners are presented with a series of surprise courses that highlight North Wales produce through a zero-waste lens. Stevens’ cooking is defined by bold, unconventional pairings—think crispy cod skin with curried banana or chicken liver parfait with eel. The experience is highly structured, with synchronized sittings and imaginative drinks pairings rather than a standard wine list. It is a focused, personal operation where the kitchen’s technical precision balances the rustic, unpretentious atmosphere of the room.