The Cellar

Seafood features strongly at Billy Boyter's one Michelin star estaurant, with fine-dining set menus at lunch and dinner.

Listed in the Fife Larder – order a print copy (free + p&p).

Chef Billy Boyter's return to the area of his childhood shows that regional cuisine doesn't always lose out to the allure of the city. Having established himself in Edinburgh's Michelin-starred Number One, he chose to take over a local restaurant with an illustrious history that needed a new owner. A favourite of Rick Stein's, The Cellar has been open for over 40 years and under the stewardship of Boyter and his family it is undergoing something of a renaissance. Fine-dining set menus at lunch and dinner provide a succession of plates from a delicate amuse bouche to sumptuous desserts. Seafood features strongly: stone bass and noisette shrimp are artfully combined with seasonal sweet cicely and tapenade to stunning effect. Elsewhere Barbary duck with peach and spring cabbage demonstrates both imagination and a tremendous level of skill to balance the combining elements. All this in an atmospheric, warmly lit setting, with thoughtful but unobtrusive service, makes for an experience that's hard to forget.