The King's Wark

Although The Shore area of Edinburgh has succumbed to some epic gentrification in recent years, attracting in-style bars, cool cafés and Michelin-starred restaurants galore, The King’s Wark has not lost its allure among loyal locals and clued-up tourists.

Set in a 15th- century building overlooking the Water of Leith (the river that runs through the city), The King’s Wark has carved out a solid reputation for solid cooking using ingredients sourced from Scotland’s local larder. Bread comes from a patisserie in Leith; fish largely from the excellent Welch fishmonger along the road in Newhaven. The menu includes the odd staple (fish and chips, steak burger), but the Wark does a great job of keeping things seasonal, and the chef regularly changes the à la carte menu. Being on the waterfront, it’s little surprise that it offers a fair muckle of fish (depending on the week, monkfish, scallops, oysters and crayfish), but, season allowing, pigeon, duck and rabbit saddle all get a look-in too.

Like the dishes, the decor is classically old-school – dark woods, stone walls, wicker candles – making the place feel lived-in but never tired. And while most come here to eat, it is possible to grab a table during quieter times of the day, and simply enjoy a pint and some people watching. On a weekend, it’s packed out with a merry mix of patrons, including families, couples, students and young professionals indulging in the Wark’s bevy of brunch choices (such as the gargantuan Bigger Breakfast fry-up, or the spinach crêpe with brie).

The mighty Sunday lunch also draws a crowd – the blade of beef, with all the traditional trimmings, rightly proving a popular choice.