Robert Thompson received his first Michelin star at the precocious age of 23. When he took his chef whites to the Isle of Wight, his next Michelin star followed 6 months later. Thompson does exquisite things with the island’s local beef and seafood. His specialty is a terrine of lightly smoked eel and foie gras. The converted Victorian boarding house also houses a seven-room boutique hotel. All of the quiet, chic rooms have magnificent ocean views and espresso machines; those on the first floor have balconies perfect for an al fresco breakfast. From $267. 01983 856333.