Edinburgh fine dining restaurants
'But it's only a vegetarian sort of bistro,' carp the purists, 'it's got tofu noodles as a main course, it can't be that good.' David Bann took vegetarian cooking by the scruff of the neck in Edinburgh some years ago and remains peerless in the craft and inventiveness he brings to his eclectic range of meat-free dishes. Yes the venue looks like a swish, modern bistro and maybe there isn't a Master of Wine sommelier advising you over your choice by the glass but the cooking is as good as this genre gets in Scotland. Three courses might bring olive polenta with roast vegetables and goat cheese curd to start; chilli pancake with grilled sweet potato, courgette and chocolate sauce as a main; apple, cinnamon and calvados tart for dessert; bottle of biodynamic Austrian pinot noir to wash it all down.
Ondine opened in 2009 to immediate praise and has been regularly cited as one of Edinburgh best restaurants ever since – probably its very best seafood restaurant. An attractive first floor venue with central bar and impressive contemporary design, chef Roy Brett picks and grabs from across the planet to bring starters as conceptually far-flung as squid tempura with Vietnamese dipping sauce (although it will be Scottish-landed squid) to the down-home archipelagic simplicity of oysters from Carlingford Lough, Lochailort or Loch Fyne. There is a mighty fruits of the sea option, an equally mighty roasted shellfish platter while other mains range from fish and chips to whole grilled lemon sole with brown shrimps and capers.