Eating & Drinking inScotland

Scotland’s capital is the second most visited city in the UK after London, famous for the annual Edinburgh Festival held in August, the Hogmanay celebrations at New Year, and an abundance of high-quality restaurants that include some of the UK’s biggest hitters. From complex, intelligent, top-end cooking at Restaurant Martin Wishart to Tom Kitchin’s ‘nature to plate’ philosophy at The Kitchin, every palate is catered for.

Over in Glasgow, the transformation of the Finnieston district from industrial wasteland to what The Times called ‘the hippest place to live in the UK’ has seen restaurants like the Gannet and Ox and Finch join stalwarts such as the Ubiquitous Chip in what is fast becoming one of the UK’s most dynamic dining scenes.

Many of Scotland’s restaurants have a strong sense of place, not least because an abundance of local food producers means chefs can offer something patriotic at every course. That said, you can expect some original and inspired treatments of native fare – be it a pudding of cloutie dumpling and whisky cream at the refined Loch Bay on the Isle of Skye, or halibut with smoked mussels, wild leek and crow garlic at Timberyard in Edinburgh.

Destination restaurants are dotted across Scotland, appropriately luxurious and backed up by high quality materials and solid technical skills; they include Restaurant Andrew Fairlie at the famous Gleneagles resort and Geoffrey Smeddle’s Peat Inn, tucked away in Fife. Elsewhere, an abundance of seafood restaurants reflects the bounty of the rugged coastline, yielding the excellent mussels, crab, fish and lobsters that supply some of London’s top restaurants. Hand-dived scallops and supersized langoustine are particular treats, as are the famous Arbroath smokies (hot-smoked haddock).

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Borders * Dumfries & Galloway * Edinburgh * Fife * Glasgow * Highlands & Islands * Lothians * Perthshire & Kinross * Strathclyde * Tayside

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