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Steering sharply away from pizza-parlour staples, Cosmo’s success is as a restaurant attending to the best elements of traditional Italian cuisine. It has been the Scottish benchmark in fi ne Italian dining for over 30 years, and counts Sean Connery among its many fans. Fish fresh from the West Coast is featured, and the ingredients are all sourced in Scotland. The service is as attentive and slick as you will fi nd anywhere. An upmarket place which exudes poise and a sense of style.
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Inventive dishes which make intelligent use of the tastes and textures of their vegetarian ingredients are what make this the sort of vegetarian restaurant in which even the most confirmed carnivores are happy to eat. The drinks, like the ingredients, are organically sourced and there are always several vegan options. Convenient for the High Street and Old Town, Banns is a boldly simple yet sophisticated space.
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Off the beaten track in Dalry, but convenient for Haymarket and the financial district, First Coast serves stylish, impeccably prepared dishes with a friendly attitude. The style here is fusion with a modern twist to ensure that light dishes have a depth to them. A good value lunch menu and a small, but intelligent, wine list
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Typical of the new Scottish attitude to eating, it would be hard to hold the menu at Harvey Nic’s down to any one influence. Suffice to say, like the views from the tables and the clothes on the racks in the store, the options are all good. And the presentation is impeccable The restaurant is open after the store itself has closed —use the entrance from Multrees Walk—and it is worth arriving early in order to avail yourself of the cocktail menu at the small bar.
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The richly oriental Kweilin specialises in Cantonese cuisine prepared with the maximum amount of fresh, local and seasonal produce, and the minimum of monosodium glutamate. Seafood is predominant and there is a strong, interesting wine list, which the helpful staff are more than happy to guide you through to ensure the right balance with your meal.
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