Illtud’s 216, Llanilltud Fawr/ Llantwit Major

Tra’n ymchwilio i fwytai Bro Morgannwg ar gyfer y blog hwn ar achlysur yr Eisteddfod Genedlaethol eleni, darganfuais fwyty hynod hyfryd Illtud’s 216 yng nghanol tre Llanilltud Fawr. Cefais groeso twymgalon yno gan y chef o Awstria, Georg Fuchs, a’i wraig Einar o Israel, ac ro’n i’n hapus iawn i gynnwys y bwyty yn fy mlogbost Dihangfa o’r Ddinas: Bwyd a Diod Bro Morgannwg.

Trwy gyd-ddigwyddiad, fis yn ôl cês i wahoddiad gan fy ngolygydd yn Red Handed Magazine i ymweld â’r un bwyty ar gyfer rhifyn Hydref y cylchgrawn, sydd allan nawr. Tro ′ma, ges i gwmni ′nghyfaill Gruff Meredith, a cawsom noson hyfryd dros ben.

Ychydig dros hanner awr i ffwrdd o ganol dinas Caerdydd, mae’r bwyty hanesyddol hwn yn cynnig bwyd o safon eithriadol, ac alla i ddim dychmygu nunlle gwell i dreulio swper hydrefol nag yn Illtud’s 216.

Ymddiheuriadau, gyda llaw, nad oes gen i luniau o’r holl seigiau y tro hwn- am unwaith, nath batri fy ffon ddiffodd ar fy ail ymweliad â’r lle.

Review: Illtud’s 216, Llantwit Major- Red Handed Magazine, Autumn 2012

20121110-182603.jpg

Fancy a five star supper for a fraction of the price? The next time you’re exploring the Vale of Glamorgan make a beeline for Illtud’s 216.

Following a stellar career as Executive Chef at some of the world’s finest hotel restaurants- including London’s Savoy and The Langham and St David’s Hotel and Spa- Georg Fuchs, and his wife Einar, have changed gear and bought this one time a 16th century malt house in the heart of Llantwit Major. Since 2007 they have been serving fantastic food to a very discerning crowd.

Named after the number of gallons in a mash-tun, Illtud’s 216 offers a warm and laid-back atmosphere that belies the high standard of excellence to be found all round.

The generously proportioned starters were a terrific preview of the evening’s gastronomic delights. Both the smoked Scottish salmon served with horseradish cream, capers, red onions and toast and the Parma ham with Pant-Ysgawn goat’s cheese tart with cranberries and caramelised red onions were in a league of their own, and in the case of the light and tasty tartlet, the sweet balsamic dressing answered the tart acidity of the lightly-baked goat’s cheese to a tee.

As a main, my partner’s grilled sirloin steak and beefeater chips served with pepper sauce, plus onion rings in ale batter, was one of the finest examples of that perennial favourite he’d tasted in his life. My braised lamb shank in red wine sauce, accompanied with rosemary mash and seasonal vegetables was tender, yet full of flavour, and was truly divine.

As the chef is originally from Graz in Austria, we couldn’t possibly finish the meal without ordering the apple strudel for dessert. The warm and nutty fruit dessert was the perfect end to an exceptional autumn evening in Wales.

20121110-183314.jpg

Illtud’s 216

Prospect House

Church Street

Llanilltud Fawr/ Llantwit Major

CF61 1SB

Tel: 01466 793800

Cafodd y cofnod ei gyhoeddi yn Adolygiad, Bwyd, Red Handed Magazine. Gosod Nod Tudalen i'r ddolen barhaol.

Gadael Ymateb

Rhowch eich manylion isod neu cliciwch ar eicon i fewngofnodi:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Newid )

Twitter picture

You are commenting using your Twitter account. Log Out / Newid )

Facebook photo

You are commenting using your Facebook account. Log Out / Newid )

Google+ photo

You are commenting using your Google+ account. Log Out / Newid )

Connecting to %s