Page 182 - (DK Eyewitness) Travel Guide - Scotland

TR A VELLERS ' NEEDS  180 WHERE T O EA T AND DRINK  181

Where to Eat and Drink
The Flavours of Scotland
NEW TOWN: Chao Phraya ££ Price Guide
At its best, Scottish food is full of the natural flavour of the Edinburgh Thai Map D4 Prices are based on a three course meal
countryside. Served with few sauces or spices, its meat is lean and 4th Floor, 33 Castle Street, EH2 3DN for one, with half a bottle of house wine
inclusive of tax and service charges.
tasty. Beef doesn’t get better than Aberdeen Angus, the lamb is NEW TOWN: The Abbotsford £ Tel 0131 226 7614 £ up to £35
Pub
Map D4
This stylish restaurant enjoys
full-flavoured, and the venison superb. Scottish salmon and trout 3–5 Rose Street, EH2 2PR unparalleled views over ££ £35–£50
over £50
£££
are renowned, but there are also excellent mussels, lobster and Tel 0131 225 5276 Edinburgh Castle. It dares
crabs. Wheat does not grow here, so oatcakes and bannocks (flat, A lively bar with wood-panelled to veer from the usual mainstays reinvented by the Galvin brothers
of Thai cuisine, but still rustles up
decor, The Abbotsford serves the
round loaves) replace bread. The Scots have a sweet tooth, enjoying usual pub food such as fish and a decent red curry or pad Thai. chefs. It is a world-class restaurant,
traditional treats like shortbread and tablet, a variation on fudge. chips, with more options in the offering exemplary cuisine.
Crumbly Scottish tablet restaurant “Above“. Good beer. NEW TOWN: Contini
Ristorante ££ NEW TOWN: A Room in the
NEW TOWN: The Italian Map D4 West End ££
The Highlands Cambridge Bar £ 103 George Street, EH2 3ES Modern Scottish Map D4
porridge to oatcakes. Pearl Pub Map D4 Tel 0131 225 1550 26 William Street, EH3 7NH
barley is also a staple, used From the Highlands comes 20 Young Street, EH2 4JB Edinburgh’s grandest Italian Tel 0131 226 1036
in Scotch broth (made with wonderful game, including Tel 0131 226 2120 restaurant, Contini Ristorante Located below the busy Teuchters
mutton and vegetables) or in grouse, partridge, caper caillie Mismatched furniture, stone serves authentic pasta dishes. bar, this cosy restaurant is full
a milk pudding. Oats are also (a large type of grouse) and floors and subdued natural light- A great place for lunch, dinner of little nooks and crannies.
used in the making of haggis, deer. Fish are smoked around ing give this bar a cellar-like feel. or just a quick snack. Modern Scottish fare such as
a round sausage of sheep or the coast, the west coast Good burgers and vegetarian fare. NEW TOWN: The Dome ££ roast venison sausage and cullen
skink is on offer.
venison offal – the “chieftain o’ producing kippers, the east NEW TOWN: Coffee Angel £ Modern Scottish Map D4
the puddin’ race”, as the poet coast Finnan haddock, Café Map D4 14 George Street, EH2 2PF NEW TOWN: Vincaffè ££
Robert Burns described it. It is notably Arbroath Smokies. 24–27 Brandon Terrace, EH3 5DZ Tel 0131 624 8624 Café Map D4
often served with “neeps and Smoked white fish is the main Tel 0131 622 6235 Housed in a magnificent 18th- 11 Multrees Walk, EH1 3DQ
tatties” (mashed swede – ingre dient of Cullen Skink, a This bright, welcoming café century building, the Dome Tel 0131 557 0088 Closed Sun dinner
rutabaga – and potato). soup served on Burns’ Night. offers takeaway snacks and has a bar, two restaurants and Run by an Italian family, Vincaffè
Purebred Highland cattle grazing the creative dine-in options such as a café. The Grill Room features offers dishes such as pasta with
Scottish moors Lobster Trout Oysters Salmon spicy meatball soup and Mexican a modern Scottish menu and spicy Italian sausages, as well as
beef wraps. Closes at 7pm. the Club Room serves steaks. superb coffee and wines.
The Lowlands Mussels
NEW TOWN: Urban Angel £ NEW TOWN: Galvin Brasserie NEW TOWN: 21212 £££
The pasturelands of southern International Map D4 de Luxe ££ French Map D4
Scotland nourish dairy cattle 121 Hanover Street, EH2 1DJ Brasserie Map D4 3 Royal Terrace, EH7 5AB
and sheep, producing cheeses Tel 0131 225 6215 Closed dinner Princes Street, EH1 2AB Tel 0131 523 1030 Closed Sun & Mon
such as Bonnet, Bonchester This central café-bistro features Tel 0131 222 8988 Enjoy innovative, eye-catching
and Galloway Cheddar. To an eclectic menu of dishes such The swish brasserie in The cuisine by chef Paul Kitching at
accompany them are summer as pan-fried fillet of salmon Caledonian hotel is a real treat this Michelin-starred restaurant.
with glass noodles in Asian-style
for lovers of French cuisine. It
fruits such as loganberries, broth and pear frangipane tart. offers great-value set menus of NEW TOWN: Kyloe Restaurant
tayberries and strawberries that bistro classics, a crustacea bar & Grill £££
ripen in the Carse of Gowrie NEW TOWN: Café St Honoré ££ and superb wine list. Steakhouse Map D4
beside the River Tay. Oats, the French Map D4 1–3 Rutland Street, EH1 2AE
principal cereal, appears in 34 North West Thistle Street Lane, NEW TOWN: The Pompadour Tel 0131 229 3402
much Scottish cookery, from Selection of fresh Scottish fish and seafood EH2 1EA by Galvins ££ Guests choose from a variety
Tel 0131 226 2211 French Map D4 of steak cuts at this carnivore
Neil Forbes, one of Edinburgh’s Princes Street, EH1 2AB heaven located in the Rutland
finest chefs, is at the helm of this Tel 0131 222 8975 Closed lunch (exc Hotel with fine castle views.
Traditional Scottish Food buzzing bistro, serving skilfully and Sat); Mon, Tue
imaginatively cooked food made This city icon in the Caledonian NEW TOWN: Number One £££
Kippers (oak-smoked herrings) are one way to start the day in from locally sourced produce. hotel has been spectacularly Modern Scottish Map D4
Scotland, and porridge – traditionally served with salt rather 1 Princes Street, EH2 2EQ
than sugar – is another, although oatcakes or some Tel 0131 557 6727
other kind of griddled scone are usually present. A The seven-course tasting
bowl of porridge would once last all week, just as one- menu with matching wines is
pot Scotch broths bubbled in iron cauldrons over peat sublime at this Michelin-starred
fires for days. Sometimes broths were made with kale restaurant in the five-star
or lentils, or they might contain an old boiling fowl Balmoral Hotel.
and leeks, in which case they were known as
cock-a-leekie. Any leftover meat went into NEW TOWN: Stac Polly £££
making stovies, a potato and onion hash. The Modern Scottish Map D4
Oats evening meal in Scotland is traditionally “high tea” Haggis with neeps and tatties 29–33 Dublin Street, EH3 6NL
Tel 0131 556 2231
taken in the early evening which might start with This is the definitive Scottish
smoked fish, cold meats and pies, followed by shortbread, fruit dish, traditionally served on Stac Polly serves interesting takes
on delicacies such as excellent
cake or drop scones, all washed down with cups of tea. Burns’ Night (25 January).
steak with black pudding and
fantastic white fish dishes. Gin
Parisian-style interior in the romantic Café St Honoré, Edinburgh and wine bar upstairs.
For more information on types of restaurants see pages 178– 9
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