The Auberge Restaurant Guernsey

The Auberge Restaurant Guernsey is defined by its picturesque view. From its cliff top perch you can gaze out across to neighbouring Channel Islands, whilst seated incomfortable contemporary surroundings, or from our perfectly situated terrace and garden.

The view is not the only reason to visit The Auberge Restaurant. The menus focus on seasonal top quality local produce to create innovative and modern cuisine.

Ideally suited to both lunch business meetings and romantic candlelit dinners, relaxed informality combined with caring service immediately makes you feel at ease.


Restaurant Awards and Accolades

The Good Food Guide The Good Food Guide

For the third year running The Auberge Restaurant Guernsey features in The Good Food Guide, scoring a Cooking Score of 5 – ‘Exact cooking techniques and ambition; balance and depth of flavour in dishes, using quality ingredients’.

The AA Restaurant Guide The AA Restaurant Guide

The Auberge Restaurant appears in the AA guide for the first time and have received an initial score of 2 AA rosettes – high praise indeed from one of the UK’s best restaurant guides.

Olives Top 100 The Auberge Makes Olives Top 100

We have been voted one of the top restaurants in Britain by the dinning magazine Olive. A tribute to all the staff for their hard work and innovative ideas.

Winner Naturally Guernsey Culinary Awards Competition The Auberge - Winner Naturally Guernsey Culinary Awards Competition

Out of 40 entrants, 13 were chosen to compete for the inaugural accolade of the “Naturally Guernsey Culinary Awards”. Each entrant was judged behind the scenes in a one-hour session by top chef Brian Turner, CBE.

Andre Pienaar - General Manager

Andre Pienaar has been at The Auberge since 2006. Arriving in Guernsey on the pretext of stopping over for a few month whilst ultimately on his way home to his native South Africa. He took over management of the restaurant in late 2006 and has not looked back since.

Andre has worked in the catering industry for 13 years. Having worked as a chef for 6 years and moving up through the ranks then to floor management. His experience is varied having worked for big hotel groups such as Hilton and Meridian Hotels as well as privately owned restaurants and branded restaurant chains.

Andre’s objective is to maintain the Auberge's enviable reputation whilst improving its accessibility. "To run a restaurant with a relaxed atmosphere where one can still enjoy exquisite cuisine at affordable prices".
The view is not the only reason to visit The Auberge Restaurant. The menus focus on seasonal top quality local produce to create innovative and modern cuisine.

Daniel Green - Head Chef

Daniel Green has been with the The Auberge since 2004 during which time the restaurant has been listed in the Good Food Guide for 3 years running and for the first time in 2007 has been scored in the AA Guide achieving an initial score of two AA rosettes.

Daniel learned his craft at Leith’s and Stephen and Bull’s as well as outside caterer Alison Price but it is his classical French training from Harrods, as well as his artistic flare that forms the basis of his approach to food.

He draws his inspiration from all sources available to him and enjoys nothing more then the challenge of creating new and exciting ways to prepare fresh local produce. With his Classic yet adventurous approach to cooking his menus will offer some old favourites with a clever twist.