50 Henderson Street


0131 629 2525

There was a great buzz surrounding concept restaurant Norn before it opened earlier this year. Thankfully, patron Scott Smith – a protégé of Michelin-starred Geoffrey Smeddle from The Peat Inn – managed to surpass expectations and establish himself at the forefront of modern Scottish cuisine. Named after an ancient language spoken in Orkney and Shetland, Norn’s menu is different every day.

Top dish: The divine carrots cooked in crab stock with velvet crab meat, sweet cicely, smoked sea urchin cream and sea buckthorn

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