We got up at 8:00 sharp. Sleeping in the pod was good which was a bit unexpected. We used the sleeping bags, one as the sheet and the other one as blanket. Showering in the shared building was very much OK too. We made a mental note to repeat the camping experience in the future.
2 German couples at checkout were interested in the Tesla - I answered some questions (mainly about charging and practicality of it), they were extremely impressed. Nice detail: husband 1 asked if this car can tow a trailer to which I answered "no, but it's bigger brother model X can" to which wife 1 sighed loudly which I understood as "OMG, this will cost us money!"
We were on time for the ferry in Mallaig having passed some exceptional views underway.
Unbelievable sceneries underway to Mallaig
From Armadale - the other side - it was about an hour driving to Portree. We had some difficulty finding our B&B - actually, this time it was a ‘self-catering apartment’ - with a living room + kitchen, a bedroom and bathroom. It also featured an excellent view over the hills of Skye.
We went for a walk to Portree (Gaelic: Port Rìgh), quickly browsed some craft shops and took some pictures. We took a very touristic snapshot of the picturesque Portree harbour - which is in reality just 1 short stretch of pastel coloured houses. We were getting hungry and most restaurants were already fully booked but we were lucky: we could get a table from 17:30 to 19:00 at Scorrybreac https://www.scorrybreac.com - that turned out to be Michelin Recommended place and definitely worth your reservation! I had a Basil Crème Brulée, Balsamic Sorbet and Tomatoes as starter (amazing, the Basil is really made into something resembling the cream fondant which is the core of a crème brulée, and the balsamic sorbet is an explosion of taste on your palate), followed by the Smoked Roasted Cauliflower, Coriander and Pistachio Pesto and Feta as main dish and Scorrybreac Tiramisu Mousse, Skye Roasted Coffee Granita + Mascarpone Sorbet as dessert (all Tiramisu ingredients re-imagined and without alcohol). Katja had Drumfearn Mussels (so fresh they didn't smell!), Scottish Thistly Cross Cider, Fennel, Shallots, Thyme as a starter, followed by Skye Venison (=deer), Parsnip Purée, Potato Fondant, Kale and Smoked Leeks as main dish and Carrot & White Chocolate Fondant, Stem Ginger Ice Cream as dessert. We can't recommend the place enough - if you go to Skye make sure to book this place in advance, you won't regret it! As a matter of fact, we couldn't resist and booked directly for tomorrow!
