Scottish Restaurant Guide

Restaurant 21212 opened in May 2009 in the heart of Edinburgh on Royal Terrace. Since then 21212 has received rave reviews, customer accolades and numerous awards including Best New Restaurant in the UK 2009 at the National Restaurant Awards.

In January 2010, only eight months after opening, 21212 received a Michelin Star. 21212 is a restaurant with rooms, owned and managed by Michelin-starred chef Paul Kitching. As well as a 38 seater restaurant with an open kitchen, 21212 offers private dining facilities and overnight accommodation in four luxury bedrooms.

Acknowledged as one of the best restaurants in Scotland, Airds restaurant has an abundance of fresh ingredients right on its doorstep and an all Scottish enthusiastic brigade led by David Barnett has developed quite a formidable reputation. The choice dinner menu uses locally sourced ingredients and the Chefs take full advantage of having magnificent seafood right outside its front door. The restaurant is also open for lunch with a choice of a formal or informal lunch menu. Full afternoon tea is also served or if you prefer a little less then treat yourself to a cream tea.

In addition to a Michelin Star, the restaurant at Boath House has been awarded 4AA rosettes and is one of only three restaurants in Scotland to hold this accolade. Head chef Charlie Lockley’s daily changed menus feature the best of locally sourced produce. Much of the produce during the summer months comes from the hotel’s extensive Victorian kitchen garden. Diners at Boath House will enjoy an ambient and relaxing yet intimate dining atmosphere in the beautifully restored Georgian mansion property with fine views to be from the restaurants windows out over the lawns and lake beyond.

The Cameron Grill is a stunning and stylish restaurant that has taken hotel dining to a new level. Within its contemporary interior reflecting some of Scotland's history, diners can enjoy the delights of Scotland's larder, expertly prepared and served in an unpretentious manner. The choice of ingredients is so vital to our restaurant that we have a fully functional butchery as a key feature. The open plan kitchen also demonstrates our dedication to making the dining experience unforgettable from start to finish.

Lomonds with its intimate and gentle setting is a complete contrast to The Cameron Grill. With our same exacting dedication to ingredients, each dish is expertly prepared and presented to create a divine, gastronomic delight for any foodie.

The Claret Jug is a more, informal and relaxed environment. Perfect for home-made burgers and steak pies to satisfy the appetite after a bracing round of golf. Ideal for deliciously fresh salads to give you that nourishing boost after a wallow in the spa.

The Crinan Hotel's Westward restuarant is on the ground floor of the hotel with delightful views looking out over the Loch. A set dinner menu offers a selection of dishes - typically including home smoked wild salmon, freshly landed prawns, wild venison and hill lamb - that have made Nick and the Crinan Hotel so justly famous.

The Cross is a family run restaurant with rooms located in the cheerful village of Kingussie within the stunning Cairngorm National Park, surrounded by mountains, rivers and lochs. Champagne is served on the terrace in the summer and drams in a cosy lounge in winter. Dinners are served by an open fire in the stone walled and wood beamed restaurant. Menus feature carefully prepared fresh and seasonal produce and combine quality, simplicity, good food and a warm welcome - all of which has helped win The Cross the 2009 Scottish Restaurant with Rooms of the Year'.

Enjoy fine cuisine - and great vintage wines - at one of Gleneagles' four main restaurants or eat simple, lighter fare at one of the bars or grills to be found at the hotel. Each has its own style but the hallmark of every one is freshness and flavour.

The Strathearn is Gleneagles' two rosette award winning restaurant with magnificent views across the estate. The service is stylish and the food is from a classical era. more >>

Andrew Fairlie @ Gleneagles where every detail has been carefully planned to create a truly special experience - from the leather of the menus and innovative original art on the walls through to the specially selected French cheeses and Scottish-grown herbs. Scottish Chef of the year, Andrew Fairlie, creates signature dishes in his intimate, and internationally renowned two Michelin-starred restaurant. more >>

At the Dormy Clubhouse the style is informal and relaxed with the King's and Queen's golf courses providing the view. Good honest grills are the speciality. more >>

Situated adjacent to the spa, pool and leisure area, Deseo is perfect for all the family with a strong emphasis on varied and healthy eating all.

Deseo, is a lively and fun “Mediterranean Food Market”, offering informal yet delicious dining. Tempting aromas from various food stations change throughout the day, whilst the sense of theatre makes each station an attraction in their own right! Dinner at Deseo means whatever you wish or desire. You're free to order whatever you like, whenever you like, however you like it. Gleneagles invite you to leave your table and wander into the Deseo Emporium and Antipasto Table.

From the menu select from a range of appetisers, pizzas, pastas or alternative main course dishes, which are all cooked to order. If you want a quick supper or alternative starter, you can simply help yourself to the Antipasto Table.

Spread across four rooms Dinner at Chez Roux at Greywalls is an elegant experience. The Greywalls dining room overlooks the 10th tee at the Muirfield championship golf course. Private dining for up to 20 people is available at Greywalls in the original family dining room. According to Chef Albert Roux Greywalls offers "French classical cuisine with flair and lightness, using local product as much as possible." Greywalls lounges are comfortable and relaxing. They offer the ideal choice for a lighter, more informal meal. The Greywalls Bar Menu is available all day and includes a range of freshly prepared food, along with tea, coffee and drinks.

At Highland Cottage the best of fresh ingredients are prepared taking the fullest advantage of what is available locally. Wherever practical, the seafood comes direct from the boats at Tobermory, landed by local divers and fishermen. The meat is the best well-hung West Highland stock - bred for quality. The ingredients are thoughtfully prepared and imaginatively presented. Along with fine dining goes fine wining (to coin a phrase) and the wine list is both varied and well-balanced. Wines are, in the main, moderately priced and represent good value for money. The restaurant is the only one on the island of Mull to have been awarded 2 Rosettes, by the Automobile Association.

Unless you are a guest onboard this delightful ship you will be unable to enjoy the Imaginative and exquisite dishes created from the freshest ingredients, sourced locally. The finest of cordon bleu cuisine is complimented with fine wines which is included in the 'all inclusive' tariff and carefully chosen by the sommelier from the ship's cellar.

The Restaurant at Inver Lodge enjoys sweeping panoramic views across Loch Inver and the surrounding countryside. Guests can savour the best of Scottish cuisine in this restaurants awarded 2 AA Rosettes in 2008.

The emphasis at Inver Lodge is on fresh local produce. the menu features freshly landed fish, lobster, langoustine and wild salmon from the local rivers. Dishes including Highland lamb and prime Scottish Beef.

Dinner at Inverlochy is an experience to savour - the hotel has three dining rooms, each decorated with period and elaborate furniture presented as gifts to Inverlochy Castle from the King of Norway. The menu features modern British cuisine, which is internationally recognised by all major guides. Inverlochy has been awarded AA 3 red Rosettes and 1 Michelin Star.

Described as one of Scotland's little culinary gems, the scale and gentle ambience of Kinloch House's dining room provides an excellent setting for a superb meal. The chef at Kinloch House firmly believes in the value of freshness and quality with a daily menu changing to reflect the seasons and everything prepared in-house from sausages and jams to pates and breads. Local game, scotch beef, wild salmon and shellfish all feature on the cuisine at Kinloch House and are sourced from the very best of local suppliers. Fresh herbs, vegetables and seasonal salads are regularly picked from the kitchen garden at Kinloch House

Kinloch Lodge is a Michelin-starred Restaurant and Hotel set in a magical setting on the Isle of Skye. Home to Claire Macdonald, one of Scotland's best-loved cooks, Kinloch is famous for its marvellous food. The Restaurant at Kinloch Lodge is Skye's only Michelin-starred restaurant and is one of only seven restaurants in Scotland to be awarded the Michelin Guide's Red Grape for their wine list.

Kinloch's kitchen team is headed up by resident head chef Marcello Tully who works closely with Claire ensuring that the menus reflect their mutual passion for the finest local and seasonal food. Guests at Kinloch enjoy some truly outstanding produce from Scotland's rich seasonal larder including local poultry, game and shellfish, hot smoked salmon from South Uist, and Buccleuch Estate beef.

Enjoy a whole spectrum of stylish Scottish based cuisine, cuisine which is skilled, assured and great value for money. From delicious Scottish breakfasts (with continental breakfast always available) to a la carte dinners prepared imaginatively and carefully by the inn's award winning chef and his team. The food features, exceptional variety and subtle creativity. Local flavours dominate and shine through.

The Marcliffe's attention to detail, to comfort and luxury is reflected in the culinary detail to be enjoyed at the Conservatory Restaurant where, weather permitting, you can choose to dine on the patio. In the design and preparation of our menus our chefs can call on locally grown vegetables to compliment Scotland's finest fish, meat and game - reflecting the truly Scottish nature of the hotel and providing our guests with a real Connoisseurs Scotland experience.

With a reputation as one of the most accomplished restaurants in the North East of Scotland The Milton's kitchen team of award winners is renowned not only for the taste, texture and depth of flavour they impart to their cooking, but also for the stunning presentation of the dishes. Open daily throughout the year, excluding Christmas Day and New Year's Day, the innovative Brasserie and Dinner menus served in the Restaurant and Conservatory offer contemporary European cuisine. Winner of Taste of Scotland Grampian Restaurant of the Year 2007, Winner of Grampian Chef of the Year 2007 and 2008, Winner of Grampian Young Chef of the Year 2007 and second place in the Grampian Seafood Chef of the Year 2008.

An exceptional dining experience for up to 72 covers with uninterrupted and spectacular views stretch across the Old Course towards West Sands and the sea beyond. It is open for lunch and dinner, seven days a week.

With an award winning team, the very best of Scottish produce and a passion and flare for the delicious and delectable. This is the Road Hole Restaurant at the Old Course Hotel - The Home of Scottish Cuisine in the Home of Golf.

Whisky aficionados around the globe flock to the Road Hole Bar to sample the stunning selection of whiskies, of which there are over 200, representing every operational and many mothballed distilleries in Scotland, including a Tullibardine (the hotel's own label malt), Highland Malt, 1988, which is only sold in the top 10 per cent of bars in the UK, and a rare Ben Wyvis, Highland Malt, 1972. The bar also has an excellent range of cocktails, champagnes and wines.

On the newly refurbished Bistro menu at Hotel du Vin at One Devonshire Gardens, which changes daily, you will find great classic and modern dishes with a Scottish influence, all supporting our philosophy of quality food, cooked simply with the freshest of local ingredients and sensibly priced.

Wine is, naturally, of fundamental importance with knowledgeable yet friendly staff presenting our incredible selection of carefully selected bottles at reasonable prices.

With capacity for 78 diners, the popular oak panelled Bistro is an intimate and atmospheric dining room, which welcomes both resident and non-resident guests. 

Please be sure to make a reservation in plenty of time in order to avoid disappointment.

The Peat Inn is a restaurant with rooms and since 1972 has enjoyed a reputation as one of the finest places to eat in Scotland. It is now run by Geoffrey Smeddle and the three small dining rooms make up the restaurant, providing an intimate setting for lunch or dinner.

With an extensive wine list of more than 400 wines and the freshest of local produce, all appetites are met, from the most sophisticated to the most indulgent. It is not just about the food, it is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list on offer and the friendly elegant service you receive.

Chef Daniel Hall received an Acorn Award in 2001 at the age of 26 and was a gold medalist for the Compass culinary team. His former rôles have included Head Chef on the Royal Scotsman Train and at Nick Nairn's restaurant.

In the hotel's dining room, named North-by-North West which reflects the geographical position of the hotel, Daniel takes full advantage of the abundant local produce. In the summer evenings the dining room is illuminated by the vivid colours of the glorious west coast sunsets.

Martin and Cecile opened Restaurant Martin Wishart in 1999. It quickly gained an international reputation for exquisite cuisine and earning a host of accolades. The restaurant serves modern French cuisine, produced using the finest, freshest ingredients. Martin’s use of modern techniques and his unique style of cooking combining classical traditions with light, unique flavours has been popular with his restaurant diners. Both an à la Carte and a seven course Tasting Menu are available at RMW.

Uniquely, Restaurant Martin Wishart also serves a separate vegetarian à la Carte and seven course Tasting Menu. These change regularly and feature only the best seasonal ingredients, organic where possible from over 40 regular suppliers. The restaurant maintains a varied cellar containing over 400 wines from new and old world regions. Each wine is personally selected and updated to ensure vintages complement the cuisine.

"Mid afternoon at Rocpool Reserve Hotel and the hallways exude an atmosphere of quiet, modern elegance. At the end of one corridor though, just a few yards away, behind an anonymous, unmarked door, there's a completely different world, the world of the restaurant kitchen..." "And the buzz, like every night, when out of the chaos it all comes together into something special, something great" - ICA October 2007

NOTE: Winter Opening Hours >>

The North Bridge Brasserie showcases good food in a stunning architectural interior of marbled pillars, oak panelling and contemporary steel and glass elements.

The cuisine at The Scotsman is both innovative and stylish… offering a mix of contemporary dishes using the best of Scottish beef and seafood as well as local produce. Arbroath Smokies, Loch Tarbet Scallops, Organic Shetland Salmon as well as venison and lamb all feature on the menu as well as a fine selection of Scottish Cheeses, beers and wines.

A vibrant bar and restaurant located in the heart of Edinburgh city, One Square offers a modern, uniquely British take on the classic grand café.

Perfectly relaxed, the restaurant at One Square is home to a deliciously inventive range of British dishes while the bar at One Square offers over 40 varieties of gin together with an extensive wine, beer and cocktail menu.
Open from early in the morning until last thing at night, this is a place to enjoy what you want, when you want it.

Each menu at Stobo offers superb quality and choice satisfying even the heartiest appetite. Not surprising when you consider the wealth of local produce to which we have access - salmon and trout, quality beef, game, lamb and venison as well as the freshest of vegetables and fruit. From this abundance our chefs create mouthwatering and imaginative dishes.

As one of Scotland's top spas, we will advise on calorie control and diet for those of you who want to lose weight or follow a special programme - but we don't believe healthy need be boring, expect to be excited!

Dining on The Royal Scotsman is a unique and exquisite experience. Our fixed menus reflect the seasonal changes and availability of an abundance of fresh local produce. The dining cars on the Royal Scotsman are consistently regarded as the best in any restaurant, moving or stationary.

Our cellar provides a range of fine wines, which are selected to accompany lunch and dinner, and we offer a wide range of liqueurs and malt whiskies. Both Dining Cars are beautifully decorated with rich mahogany panelling and luxurious fabrics.

The Three Chimneys Restaurant and its six spacious five star bedrooms in The House Over-By, are situated on the shore of Loch Dunvegan at Colbost in the remote north-west corner of Skye and have won numerous awards and accolades consistently over almost three decades, including 3 AA red rosettes. Accomplished head chef, Michael Smith, leads the kitchen brigade today.

The restaurant is housed within the bare stone walls of an original crofter’s cottage which is 120 years old and has three small dining areas. In contrast, the stylish, spacious bedroom suites in The House Over-By were built just 12 years ago

With over 50 acres of wooded grounds and lochside foreshore to explore The Torridon is a wonderful place to relax and enjoy some of the best of Scottish cuisine. The Torridon Restaurant is a 3 AA rosette fine dining establishment offering a five course table d'hote menu prepared by award winning chef Bruno Birckbeck. Working with local suppliers, Chef Bruno ensures that the quality of produce delivered to the back door are of the highest order. His modern Scottish cooking is the perfect showcase for the fabulous regional produce.

There is a fruit and vegetable garden at The Torridon which extends to two acres in size and is lovingly cared for by head gardener Les Bates. The garden provides seasonal crops of apples, blackberries, raspberries, potatoes and carrots and other vegetables as well as a wide selection of herbs. These are all actively used in the kitchen, bringing fresh food and unique tastes to the table. Many of the cut flowers seen in the hotel come from the hotel garden.

The beautiful rolling hills of the South West are home to some of the most fertile lands in Scotland. And when you gaze out over the Irish Sea and its countless islands, it’s no surprise to discover that some of the world’s finest seafood is landed within a few miles of Turnberry. At the Turnberry Resort, the dining is as spectacular as the setting. Our restaurants and lounges reflect an extraordinary, distinctive personality. From fine dining to casual bars and the 19th hole after golf, Turnberry has it all.