54 The Shore, 0131 553 3557


NEAR 10-minute taxi ride to city centre

The first of Edinburgh’s four chefs to be awarded a Michelin star, Martin Wishart has expanded his operations in recent years to add a cook’s school and a West Coast offshoot at Cameron House Hotel. None of which has distracted him from ensuring that his eponymous restaurant remains one of the very best in Edinburgh if not Scotland. Wishart trained with Michel and Albert Roux and worked alongside Marco Pierre White so it is no surprise that his cooking is strongly influenced by the classic French tradition. The menus change according to the seasonal produce available but a typical dish might be the braised cheek and short rib of beef, herb crust, confit Vivaldi potatoes and morels. Despite extending through to the next door premises, getting a table in the evening usually requires a lot of forward planning. Lunch is easier and incredible value at £24.50 for three courses. Three courses from the à la carte are £60. Unusually at this level, Restaurant Martin Wishart has a dedicated veggie tasting menu.

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