- Telephone 01333 310378
- Seasonal times out of season call ahead especially on weekdays
- Food served Thu–Sun 12.30–1.45pm, 6.30–9pm. Closed Mon–Wed Closed Mon–Wed
- Average price £19.50 (set lunch); £34.95 (set evening meal)
- Website www.thecellaranstruther.co.uk
This review is taken from the 2011 edition.
Note: the death of The Cellar's chef-proprietor Peter Jukes was announced in late December 2012. See: http://www.foodfromfife.co.uk/25/6/562/Tributes-to-the-Cellars-Peter-Jukes.aspx?By=FifeFoodNetwork Steeped in fishing town history as well as a life-long appreciation of the bounty of the sea, Peter Jukes' venerable Cellar is widely recognised as one of Fife's most atmospheric dining spaces and one of the country's finest seafood restaurants.
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