Travel Reference
In-Depth Information
trail to feel like miles away from touristy Edinburgh. This locally owned and oper-
ated restaurant is a neighborhood favorite but merits a trip across town. The cooking
tends to emphasize fish--which the chefs purchase from the shop next door--in
dishes such as Thai fish cakes or roast cod with crab linguini. Often there is seasonal
game, whether wood pigeon or venison, and a reasonable selection of vegetarian
options, as well.
11 Roseneath St. &   0131/229-7953. www.sweetmelindas.co.uk. Reservations recommended. Fixed-
price lunch £12.50; fixed-price dinner £22.50. AE, MC, V. Mon 6-10pm; Tues-Sat noon-2pm and 6-10pm.
Bus: 24 or 41.
Inexpensive
Khushi's Diner INDIAN Khushi is said to be the longest continually run Indian
restaurant in Edinburgh. But over the past half decade, due to aspiration and then
a fire, the operation has been moving around a bit. Now, back where Old Town
becomes the Southside near the University of Edinburgh, it continues to offer
home-style curries and South Asian cuisine at very reasonable prices. No alcohol is
sold, but you can bring your own and no corkage is charged.
32b West Nicolson St. &   0131/667-4871. www.kushisdiner.com. Main courses £8-£11. No credit cards.
Mon-Sat noon-11pm; Sun 5-10pm. Bus: 3, 5, 29, 31, or 35.
7
LEITH
Very Expensive
The Kitchin MODERN SCOTTISH/FRENCH After opening this contem-
porary restaurant in 2006, the appropriately named chef/owner Tom Kitchin quickly
garnered a Michelin star, among other awards. Now he is among the catering busi-
ness's professional elite, appearing on national TV and in the broadsheets. The
chef 's motto is “from nature to plate” and his French-inspired recipes capture the
attention. He likes to use top seasonal Scottish ingredients—sometimes daring
ones—whether fricasseed lamb's sweetbreads or wild halibut carpaccio. Terrine of
pig's head meat might be served with a mustard dressing and root vegetable remou-
lade. Less challenging but no less appealing is hake fillet atop pasta with braised
fennel. Kitchin combines youth, talent, and ambition—one to watch. Note that The
Kitchin is closed Sunday and Monday.
78 Commercial Quay. &   0131/555-1755. Reservations required. Fixed-price lunch £25, main courses
£30. MC, V. Tues-Sat 12:30-2pm and 6:30-10pm. Bus: 16, 22, 35, or 36.
Restaurant Martin Wishart MODERN FRENCH Despite a Michelin
star and a host of local awards, chef/owner Martin Wishart is the antithesis of the
high-profile prima donna or loud-mouthed TV chef. His menu, which changes fre-
quently, is kept short and sweet, taking advantage of the best of the season; think
John Dory with leeks, salsify, and mussel and almond gratin. Flavors are notoriously
intense—sometimes almost unfathomable—but always imaginative and completely
memorable. Celeriac puree and pumpkinseed crisps might accompany braised ox
cheek or a seared scallop might arrive with Bellota ham and Parmesan velouté. Staff
are everywhere and totally understand both the food and wine they serve. If you're
not on a budget, push the boat out and go for the tasting menu. If money is tight,
 
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