An enviable address, a keen reputation, Jeff Bland as executive chef, Brian Grigor as head chef and a Michelin star held for some years. It adds up to one of the best dining experiences in Scotland in a modern, haute style that could bring Borders roe deer with pistachio, pomegranate and bulgur as a typical main course.
Anyone familiar with Tom Kitchin’s ‘from nature to plate’ philosophy knows he’s a man who takes his food pretty darn seriously, and it’s a tenet tastily reflected in his excellent Michelin-starred restaurant in Leith. Kitchin takes local ingredients and uses classic French techniques to create beautiful plates of modern British cuisine.
Set down in Leith, Martin Wishart opened his flagship venue in 1999 and was well ahead of the curve when he first gained his Michelin star just two years later. This is elegant, decadent dining at its best, with Scottish ingredients laying the foundation for both traditional and modern French cuisine. The menus change with the seasons, but the lunch, à la carte and various tasting menus are always available. Each is a cornucopia of flavours and surprises, from playful amuse bouches through to robust, intricate mains and artful, mouth-watering desserts.