The story
Dillons, a no-frills seafood spot on Anglesey, has become a local powerhouse thanks to its simple, consistent execution. “The food in Anglesey is SENSATIONAL!” declares Only Scrans, who captured the venue’s buzzing energy in a recent video. The restaurant nails the essentials, drawing diners with fresh Menai Strait mussels and a lineup of well-executed starters.
The menu leans into crowd-pleasers without pretension. On their visit, the standout dishes included a Trio of Deep Fried Halloumi, Mac and Cheese Bites and Frickles, Buffalo Chicken Wings, whitebait, and those signature mussels. For anyone seeking an uncomplicated, high-quality seafood meal in Llangefni, Dillons delivers exactly what it promises—fresh, generous, and full of atmosphere.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Scrans praises the mussels as the standout dish, while the overall vibe is one of warm, unpretentious comfort.
“These mussels are fresh, caught this morning on the Menai Strait. The sauce is garlic cream with white wine - it's amazing. Dip the bread into the juice. I think I could eat a thousand mussels. Even my daughter, who never had mussels before, loved them.”
What creators say
1 creator has covered Dillons. Most active: Only Scrans
A hugely popular, no-frills seafood restaurant on Anglesey that nails everything - fresh mussels from the Menai Strait, great starters, and a buzzing atmosphere.
Dishes mentioned
Trio of Deep Fried Halloumi, Mac and Cheese Bites and Frickles
We ordered a trio of deep fried halloumi, mac and cheese bites and frickles - it's a great starter to share.
Buffalo Chicken Wings
The buffalo chicken wings are amazing as well - done already, I'm really, really, really impressed.
Whitebait
Bit of whitebait - they're delicious, similar to what you'd expect but really fresh.
Mussels
These mussels are fresh, caught this morning on the Menai Strait. The sauce is garlic cream with white wine - it's amazing. Dip the bread into the juice. I think I could eat a thousand mussels. Even my daughter, who never had mussels before, loved them.
