Edinburgh, British, Modern Restaurant Guide

“An amazing experience”: individualistic chef Paul Kitching serves some “exquisite” (“perhaps a tad too complicated?”) cuisine and a notable wine selection, according to fans of his “cosy” Georgian townhouse, where he celebrates his tenth anniversary in 2019. The enigmatic title refers to the number of options on each of the five courses of his signature changing menu.

“Superb, imaginative food as good as any in Edinburgh” (fish-centric and “ridiculously great value”) from à la carte as well as five-course and seven-course tasting options, makes this below-stairs Stockbridge spot one of the city’s top ‘casual-fine-dining’ choices; service will have you feeling “like a special guest”.

Chef Dominic Jack’s “fantastic food”, combining Scottish produce with French technique, wins high praise from the many fans of his chic establishment near the castle, a sister to Edinburgh’s The Kitchin. Scores would have been higher but for a vociferous minority who reckon it has “lost its way” a bit this year.

“Enjoyable and consistent…”, “dependable and professional…” – such is the tenor of commentary on this “lovely” New Town brasserie from Martin Wishart, for 20 years one of Scotland’s leading chefs. The least enthusiastic report? “pleasant enough, with some real highlights but some dishes fell a little flat, especially at the price”.

This “tiny but excellent Southside restaurant” serves “modern Scottish food of very high quality” alongside an “interesting list” of mainly organic wines – all at “affordable prices”. It’s a short walk from the Queen’s Hall, which makes it ideal for pre-show dining.

Valvona & Crolla set up in this 16-century, bronze- and marble-adorned building – downstairs is Chanters, upstairs the dinky Halo – in 2010, and its Scotch cuisine is now a firm favourite on the otherwise touristy Royal Mile; “not a bad mouthful was had” by reporters this year, and “wine and cocktails are also excellent”.

Three Birds’ and Apiary’s popular baby sister is a self-proclaimed ‘dinky’ spot. On the menu, “such a different variety of global foods (Scandi, Middle Eastern etc.) that change each season, and are locally sourced” (and often pickled, smoked or of a ‘nose-to-tail’ bent).