Thirteen

A short detour from Poole Quay and Sandbanks, Thirteen has become a destination for diners willing to travel in search of a distinctive experience. The intimate restaurant’s name reflects the number of courses on its artistic tasting menu.

The family-run venture is led by head chef Alex Naik, alongside his sister Frances, who runs front of house, and parents Hem and Elisabeth, whose wine knowledge and hospitality help shape the experience. Together, they have built a restaurant where creativity, seasonality and provenance guide every decision.

The menu is revised every four to five weeks, allowing Alex and team to respond to the best available ingredients. Dishes may include fillet of Dorset beef with sautéed local chanterelles, featherblade tartlet, carrot puree and lovage, or thai green marinated monkfish with fennel and potato curry sauce, shallot bhaji, sweet chilli gel and arenkha.

For all the technical skill on display, the atmosphere is relaxed, warm and personal, whether you dine in the main restaurant or take a seat at the chef’s table to watch the team at work.