Billy Boyter's Michelin-starred restaurant, with seafood featuring strongly in fine-dining tasting menus at lunch and dinner.
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.
- Provides: Wheelchair access, Free wi-fi
- Capacity: 30
- Open since: 1970