Restaurants in Scotland
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.
Located in an 18th-century Georgian townhouse, this upscale restaurant is the only public component of the Scotch Malt Whisky Society headquarters.
Edinburgh foodies have been coming to this unpretentious second floor space for 17 years. Seasonal ingredients star in seared Scotch salmon with spring chive velouté, and partridge with chicory.
The 25-table restaurant set in a former church, serves up dishes like pan-seared fillet of salmon with soy-infused noodles.