Visiting Edinburgh’s Old Town for the first time will surprise you for two reasons. Firstly, how the city’s overlaid streets and hidden walkways oddly evoke MC Escher’s iconic Relativity lithograph. Secondly, the plethora of Edinburgh fine dining restaurants tucked away in these intricate paths (and beyond).

From exquisite tasting menus featuring divine amuse-bouches and inventive petits fours to the never-ending supply of natural wines, Edinburgh’s gastronomic scene is rich and diverse. Come along as we showcase the city’s wealth of fine dining hotspots. Slàinte Mhath!

Best Edinburgh fine dining restaurants

Creative dining at Fhior

Fhior's private dining room

Fhior’s private dining room

(Image credit: Courtesy of Fhior)

If the way to someone’s heart is through their stomach, then Fhior will win you over again and again. Led by husband-and-wife duo Scott and Laura Smith, the Edinburgh restaurant’s name comes from the Gaelic word for ‘true’. Clarity of flavour, a symbiotic connection to their suppliers and meticulous attention to detail are just a few of the qualities that make dining at Fhior, such an unforgettable experience.

Scallop, pine and kohlrabi served with scallop roe toast at Fhior

Scallop, pine and kohlrabi served with scallop roe toast at Fhior

(Image credit: Courtesy of Fhior)

Fhior, which sits at 36 Broughton Street, offers a tasting menu with options ranging from seven to ten courses, as well as a four-course set lunch option – both can be teamed with a drinks package that includes a sommelier-curated wine pairing for each dish, featuring high-quality, small-scale producers. Through a simple plate composition focusing on rich tastes and inventive use of ingredients, each course perfectly reflects the restaurant’s general atmosphere: straightforward, clever and inspiring.

Fhior's Petit Fours selection at Fhior

Fhior’s Petit Fours selection at Fhior

(Image credit: Courtesy of Fhior)

Beyond Fhior’s excellence in using the best of Scottish produce and a rich emphasis on flavour and balance lies an unrushed, knowledgeable team communicating passionately the inspiration and process behind each creation. Also worth spotlighting is the fact that at Fhior, nothing goes to waste – from chipped ceramics repaired using the Japanese technique of Kintsugi, to the tasty pastes created from a collection of ferments gathered in the kitchen, to the many leaves, fruits, nuts and seeds foraged from restaurant’s one-acre garden.

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