P50-54 Henderson Street, 0131 554 5556


NEAR 10 minutes by taxi to the city centre

In January of this year, chef proprietor Tony Borthwick regained the Michelin star that he had to relinquish when he first moved the Plumed Horse from Castle Douglas to the capital. Now an established feature on Leith’s Michelin Mile, he is cementing his position in Edinburgh’s top flight restaurants with dishes like this: pan-fried breast of guinea fowl, white spring truffle, Puy lentils, spring blond morels, celeriac puree and truffled fowl stock. Three courses from the à la carte dinner menu will come in at £43. A three course lunch is £23.

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