Fodor's Expert Review The Cellar

Entered through a cobbled courtyard, this unpretentious, atmospheric restaurant is run by talented head chef Billy Boyter and family. The three-course prix-fixe meals feature locally sourced seafood and meat such as crab, hake, mussels, beef, lamb, and quail. Plates are elegant, understated, and inventive, very much in the style of the new breed of Scottish chefs. For a true gourmand splurge ask to pair your tasting menu with some wonderful wines.