By Abbey Fleming
It’s no secret that bonnie Scotland boasts some of the freshest, finest and most experimental cuisine in the world. Not to mention some stunning surroundings to make your dining experience completely moreish. But where do you even start? We suggest eating your way through the best Scottish restaurants; get ready to drool over these beauties.
Ubiquitous Chip, Glasgow
Tucked away from the bustle of Byres Road, this award-winning eatery comprises a fine-dining restaurant, brasserie and three bars. Opening in 1971 with the aim of proving a taste of Scottish cuisine that at the time was not widely available outside the home, the menu still features some traditional dishes as well as its own take on more modern meals. The restaurant menu gives diners the chance to indulge in gourmet dishes such as roe deer haunch and guinea fowl. The brasserie menu is more extensive and features lighter dishes including steamed mussels served in the Chip’s signature broth. While the food is nothing short of exquisite, the restaurant’s courtyard and rooftop dining make for a special experience and not just a pit-stop for a bite to eat. Strings of fairy lights adorn the walls and a serene water feature makes for a stunning focal point. Food and drink can be enjoyed on the rooftop terrace which is just as popular in the drizzly Glasgow weather as it is in the rare splash of Scottish sun.
12 Ashton Lane, Glasgow, G12 8SJ
Cail Bruich, Glasgow
Situated in Glasgow’s bohemian West End, Cail Bruich was opened in 2006 and is managed by two brothers, one of whom commands the kitchen that plates up some of the best Scottish fare Scotland has to offer. The initial goal in opening the restaurant was to provide the city with the finest ingredients from Scotland’s larder, and this is certainly still the case today. Your main course of duck sourced from a Scottish farm might be followed by cheesecake prepared with ingredients from Fintry. Fresh, high quality ingredients are the focus of the á la carte, market and tasting menus and each part of the dish has merited its place on the plate due to taste, not as a decoration. Head chef Chris Charalambous describes the menu as evolving rather than changing depending on the availability of Scottish produce. These local ingredients are magnificently paired with French cooking techniques to create the inventive dishes that have earned Cail Bruich numerous awards including two coveted AA rosettes.
725 Great Western Road, Glasgow, G12 8QX
Stac Polly, Edinburgh
An old stone cellar houses Stac Polly’s Dublin Street fine dining restaurant. Since its establishment in 1990, the restaurant has built a reputation for preparing impeccable Scottish cuisine. A cosy yet elegant dining experience awaits those who visit; rustic brick walls and Bute tweed upholstery serve as the perfect side order to the Scottish fare on offer. The menu showcases a blend of classic and contemporary Scottish cooking- the seemingly traditional dish of cod fillet and Shetland mussels is updated with a creamy curry sauce. Stac Polly’s fusion of old and new is further reflected in its upstairs brasserie, gin and wine bar- a more modern setting for diners to enjoy a Scottish botanical gin before or after their meal. Also worth a visit is Stac Polly’s St Mary’s street bistro where homely Scottish dishes are available for a more modest price.
29-33 Dublin Street, Edinburgh EH3 6NL; 38 Saint Mary’s Street, Edinburgh EH1 1SX
Field, Edinburgh
Having just opened in 2013, Field is a fairly new contender in the Scottish restaurant game. Despite its infancy, the restaurant is already proving itself worthy of competition with some of its more established challengers; having received acclaim in 2014’s Michelin Guide, a great feat for a restaurant with a small- but dedicated- team. Field’s menu is centred on the idea of providing a stripped back fine-dining experience by taking the main concepts from Michelin standard cuisine and refining them to create dishes that are unpretentious yet just as delicious. This theme is carried to the restaurant’s décor which manages to be chic in its simplicity. Field’s choice of local, seasonal produce is at the forefront of their aim to provide Edinburgh with a stripped back fine dining option.
41 West Nicolson Street, Edinburgh EH8 9DB
Loch Fyne Newhaven and Loch Fyne Oyster Bar, Edinburgh and Argyll
Overlooking Newhaven harbour sits Loch Fyne’s Edinburgh restaurant. Here, diners are treated to Scotland’s finest and freshest seafood while soaking up the nautical atmosphere in the bright and airy renovated fish market. Not only is the menu a seafood lover’s dream, it also showcases other fantastic produce such as Aberdeen Angus beef burgers. However, it would be a shame not to sample something from the bounty of fresh seafood on offer. If you want to get even closer to the source, then the flagship restaurant and oyster bar on Loch Fyne is certainly worth the journey. Oysters caught from the loch are the speciality, however, other dishes such as smoked haddock chowder and Tarbet crab are available. The flavours of fresh, Scottish seafood combined with a stunning view of Loch Fyne will remind you why Scotland has so much to offer.
25 Pier Place, Newhaven Harbour, Leith EH6 4LP; Clachan, Argyll and Bute PA26 8BL
Granite Park, Aberdeen
This Aberdonian restaurant and bar prides itself just as much on its inventive cocktails as they do on its remarkable food. Pre or post dinner drinks can be enjoyed in Miro’s Bar, where traditional cocktails are shaken up to create exceptionally unique tastes. A punchy pineapple mojito or its own ‘Jacko’- Jack Daniels with raspberry liqueur and violet syrup- are just a fraction of what’s concocted behind the bar. In the restaurant, diners are presented with a menu that is adapted every six weeks in order to ensure that only the best local and seasonal ingredients are used, meaning that every visit could entail something completely new. Whenever you visit, contemporary Scottish cuisine full of big flavours will always be on offer.
8 Golden Square, Aberdeen AB10 1RB
Which restaurants would you add to the list? Tell us: @Scotcampus