Restaurants in Scotland

Run by husband and wife Greig and Alice Ramsay in a tiny village outside of Perthshire, Scotland, the menu is both local and seasonal—try a goat-cheese appetizer, an entrée of pancetta-wrapped salmon with baby asparagus, and a trio of chocolate desserts.

Arrive at midday, before the rugby fans take over, nab a red-leather booth and order a pint of Deuchars and the best pub food: steak-and-ale pie, perfectly fried chips, and creamy cullen skink (fish chowder).

Located beside St. Andrew’s Square, this café and wine bar is an offshoot of Valvona & Crolla, the city’s oldest operating deli. Inside, the two-story restaurant is designed in a modern European style with marble floors, dark walnut paneling, and glass counters lined with fresh pastries.

Tony Borthwick relocated his Michelin-starred restaurant from the tiny village of Crossmichael to this 38-seat dining room, which opened in December 2006. With inspired dishes (organic pork loin with smoked paprika), he's nipping at the heels of the city's more established chefs.

Lunch on roasted breast of pheasant and Ayrshire bacon.

Order briny Loch Harport oysters on the half shell.