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Edinburgh's eclectic restaurant scene has attracted a brigade of well-known chefs, including the award-winning trio of Martin Wishart, Tom Kitchin, and Paul Kitching. They and dozens of others have abandoned the tried-and-true recipes for more adventurous cuisine. Of course, you can always find traditional fare, which usually me
Edinburgh's eclectic restaurant scene has attracted a brigade of well-known chefs, including the award-winning trio of Martin Wishart, Tom Kitchin, and Paul Kitching. They and dozens of others have abandoned the tried-and-true recipes for more adventurous cuisine. Of co
Edinburgh's eclectic restaurant scene has attracted a brigade of well-known chefs, including the award-winning trio of M
Edinburgh's eclectic restaurant scene has attracted a brigade of well-known chefs, including the award-winning trio of Martin Wishart, Tom Kitchin, and Paul Kitching. They and dozens of others have abandoned the tried-and-true recipes for more adventurous cuisine. Of course, you can always find traditional fare, which usually means the Scottish-French style that harks back to the historical "Auld Alliance" of the 13th century. The Scottish element is the preference for fresh and local foodstuffs; the French supply the sauces. In Edinburgh, you can sample anything from Malaysian rendang (a thick, coconut-milk stew) to Kurdish kebabs, while the long-established French, Italian, Chinese, Pakistani, and Indian communities ensure that the majority of the globe's most treasured cuisines are well represented.
This family-run burger joint has gained a nationwide reputation for its unusual toppings such as beef brisket, pastrami, kimchi, and gochujang mayo. Take a seat inside the chic, reclaimed-wood interior and choose from a menu packed with amped-up burgers as well as chicken, veggie, and halal options.
North Berwick's most consistently popular dining option isn't a traditional restaurant, or even a restaurant at all—it's a shack. That's testament to the sheer quality of the seafood served at this take-out stand, where freshly caught lobster, crab, haddock, and mussels are cooked before your eyes and served in boxes with double-dipped chips, ready to eat in a fold-up chair, on a harbor wall, or while strolling along the beach. The food is in such high demand there's a pop-up Lobster Shack in Edinburgh during the Festival Fringe.
North Berwick Harbour, North Berwick, East Lothian, EH41 4JL, Scotland
There are few restaurants that feel so wonderfully, well, Edinburgh as this one. The freshest seasonal ingredients, mostly sourced from small local producers, go into creating delicious, inventive fare. The menu is constantly changing, but with pairings like scallop with unripe gooseberry and fig leaf ice cream, you can be sure of some surprises. The dining room, a former Victorian warehouse that's enjoyed a stripped-back, hipster refurbishment, is hugely atmospheric, and the young professional crowds are always lively.
Tucked down narrow Thistle Street, Dusit doesn't register on most travelers' radars, but it has been a local favorite since 2002. An authentic, contemporary Thai restaurant run by Bangkok-born Pom, the menu here delights with deliciously creamy curries, spicy stir-fries, and fragrant seafood specialties, all of which use a mix of fresh local produce and imported Thai vegetables. If you're dining as a duo, opt for the banquet menu (£29.50 per person) to try a little of everything.
Scotland's natural larder is on display at this romantic restaurant on the banks of the Forth. Seafood is the star of the show, and chef Paul Steward is the man behind the imaginative yet unfussy recipes. The mussels, plucked straight out of the Forth, are always a good option; otherwise, just ask what's fresh that day. If it's sunny out, choose a table on the patio for spectacular views of the Forth Bridge.
This gastro-pub at The Shore in Leith combines a beautiful historic setting with great quality food and a wide selection of Scottish gins. At lunchtime, the dark-wood bar does a roaring trade in simple fare such as gourmet burgers, fish cakes, and haggis (traditional or vegetarian), but in the evening, the kitchen ups the ante with a chalkboard menu of locally caught seafood specialties, from hake to monkfish. Exposed stone walls attest to the building's 15th-century origins. Come on Sunday and choose from the legendary brunch and roast dinner menus.
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