Travel Reference
In-Depth Information
21212
FRENCH Chef Paul Kitching left a top restaurant in Manchester to
set up this Michelin star operation with partner Katie O'Brien in the Scottish capital.
Although Kitching has dispensed with some of his more extravagant ideas, such as a
45-course meal, he is still astounding food critics. The choices here are five: Two
options for the opener, one for the first intermediate, two choices for a middle course.
And if you see a pattern emerging, check the name of the restaurant. Gentle, slow
cooking is a signature, as are seemingly odd but successful combinations of ingredi-
ents, such as beef with tart lemon curd or a bread and butter pudding with cucumber,
dried cherries, and sunflower seeds.
3 Royal Terrace, Calton Hill
&
0845/22-21212.
www.21212restaurant.co.uk. Reservations required.
Fixed-price lunch £25; fixed-price dinner £65. MC, V. Tues-Sat noon-1:45pm, 6:45-9:30pm.
Expensive
Atrium
SCOTTISH/INTERNATIONAL Since 1993, this has been one of the
most acclaimed and stylish restaurants in Edinburgh. Dishes often feature local and
organic ingredients, displaying flair but not excessive amounts of fuss or fancy pre-
sentation. Main courses might include Perthshire lamb cooked pink with an accom-
panying mini shepherd's pie, or Gressingham duck with roast squash. Or how about
seared scallops served with chilies and garlic on lemon linguini? Desserts are equally
superb.
10 Cambridge St. (adjacent to the Traverse Theatre).
&
0131/228-8882.
www.atriumrestaurant.co.uk.
Reservations recommended. Fixed-price lunch £15; main courses £18-£22. AE, MC, V. Mon-Fri noon-
2pm and 5:30-10pm; Sat 5:30-10pm. Bus: 1, 10, 15, or 24.
Dome Grill Room & Bar
INTERNATIONAL Many people come here to soak
in the Dome's style: Relaxed elegance on a Victorian-era bank with Corinthian col-
umns, intricate mosaic-tile flooring, marble-topped bar, potted palms, and towering
flower arrangements—all under an elaborate domed ceiling. It oozes class. The
selection of food includes smoked salmon starters, bowls of mussels, or breast of
duck. At the rear of the building is a garden cafe, which backs onto Rose Street.
14 George St.
&
0131/624-8624.
www.thedomeedinburgh.com. Reservations recommended. Main
courses £9-£20. AE, DC, MC, V. Daily noon-10pm; bar Fri-Sat until 1am. Bus: 45.
Forth Floor Restaurant & Brasserie
SCOTTISH/MODERN BRITISH
At the top of the Harvey Nichols boutique department store, this restaurant has
excellent views of the Firth of Forth. It matches the commanding vistas with excel-
lent contemporary Scottish cooking. While you do feel a little like you're dining in a
department store annex (despite the slick, minimalist decor), the food can be phe-
nomenal, whether it's roast monkfish with chorizo and red-wine butter or a light
salad with endive and seasonal truffles. The produce used by the kitchen is notably
well-sourced and fresh, such as West Coast langoustines as an
amuse-bouche
to start
your meal or beef certified by the Scottish Beef Club. The brasserie menu, while
less extensive than the restaurant's selections, offers good value, especially on the
fixed-price lunch.
Harvey Nichols, 30-34 St. Andrew Sq.
&
0131/524-8350.
www.harveynichols.com. Reservations rec-
ommended for restaurant. Fixed-price lunch £15; main courses £16-£22. AE, DC, MC, V. Tues-Sat noon-
10pm; Sun and Mon lunches only. Bus: 8, 10, 12, or 45.
7
