Fodor's Expert Review Fhior

Owner and chef Scott Smith, who previously ran the award-winning Norn, serves seasonal, Scandinavian-inspired fare here with rare Scottish ingredients, from beremeal (an ancient form of barley) bread to sea buckthorn. Choose from seven to 10 courses for dinner (£65 to £90), with menus arriving sealed in envelopes; you're encouraged to trust the chef and leave them unopened until after dessert. There's no à la carte here, but the lunch option is a four-course menu—and something of a steal at £35 a head. The decor is similarly Scandi-minimalist (almost austere), with plenty of plain white walls and wood veneer.