The Kitchin
78 Commercial Street
www.thekitchin.com
0131 555 1755
From nature to plate, nose to tail and Orkney to the Borders, The Kitchin celebrates all things Scottish. Showcasing Scotland’s natural larder comes first at this Michelin-starred restaurant, headed by chef patron Tom Kitchin. Expect indulgent French dishes made brighter with the addition of seasonal ingredients, like Inverurie veal sweetbreads, Eassie Farm asparagus and Kitchin’s famous rolled pig’s head with Tobermory langoustine.
Top Dish It might sound like it can’t get any better than braised Highland wagyu short rib, but the addition of bone marrow marmalade truly kicks it up a notch.

Number One
Balmoral Hotel, 1 Princes Street
www.roccofortehotels.com
0131 557 6727
With the capital’s most coveted address and 15 years of Michelin stardom under their belt, Number One at the 5 star Balmoral Hotel is Edinburgh’s home of unparalleled luxury. Leaders in modern Scottish cuisine, the country’s natural larder is at the heart of Number One’s menu, featuring exquisite local ingredients including Inverurie hogget, East Lothian lobster and Whitmuir organic pork.
Top Dish Head Chef Brian Grigor’s signature whisky smoked salmon recipe took 18 months to perfect, granting it legendary status.

21212
3 Royal Terrace
www.21212restaurant.co.uk
0131 523 1030
21212 offers a dining experience like no other. The weekly changing menu features a combination of set dishes for some courses and options for others, allowing diners to discover exciting culinary delights without the limitations of a traditional set menu. While head chef Paul Kitching takes inspiration from contemporary French cuisine, unexpected twists stamp his trademark onto each unique dish.
Top Dish The bold trifle with rhubarb and ginger compote and sweetcorn and cashews dessert.


Restaurant Martin Wishart
54 Shore
www.restaurantmartinwishart.co.uk
0131 553 3557
Traditional French cuisine is elevated to wonderfully delicate and delicious heights under Martin Wishart’s watchful eye. By combining classic flavour pairings with expert skill and awe-inspiring presentation, diners are awarded a taste of utter indulgence. Holding a Michelin star since 2001, you can sit down in complete confidence that a new memory has just begun.
Top Dish The Valrhona Dulcey Chocolate Cremeux is the ultimate in chocolate puds.

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