Michelin-starred since 2007, The Kitchin remains loyal to its ethos of creating exceptional dishes using the finest Scottish seasonal produce.
‘A special occasion’ is such a loaded term. It can sink the soufflé, curdle the sauce, sour the wine. So it’s to Tom and Michaela Kitchin’s credit that their eponymous venue still feels like fun, despite carrying the weight of Michelin stars, long waiting lists, significant bills (especially at dinner) and All That Expectation. First step to getting in the zone: relax and enjoy the ride. From the greeting (front door swept open on your approach, natch) to the aperitifs (beautiful cosy bar) to the canapes (vegetarian madam? no problem) to the menu presentation, it’s all faultless. And that’s before you even enter the restaurant, a sophisticated tumble of neutral colours and Scottish textures, all designed to focus attention on the plate. And what plates. From a constantly evolving menu, the pasta in the shellfish tortellini on its own is so good you want to take some home. Red mullet stands proud on a bed of potato risotto, tiny cubes in a (very) rich sauce. Then dessert brings that fun factor back with a flourish – a proud apple crumble soufflé just begging for your spoon to dig into the seam of apple underneath. A very special occasion, indeed.
- Private dining: Up to 22 covers
- Provides: Vegetarian options (at least ¼ main courses), Gluten-free options, Wheelchair access, Free wi-fi
- Capacity: 75
- Largest group: 65-70
- Open since: 2006
- Number of wines sold by the glass: 50
- House wine: £36 per bottle
Reviews & features
Shortlist Announced for our Reader Award 2018. Final voting now open!
Thank you to everyone who has voted so far in the Reader Award 2018. It's official, we now have our shortlist with our final top five for Edinburgh and Glasgow. This is your last chance to vote for your favourite restaurant!
Asparagus farming in Scotland overcomes cold climate9 Jul 2012
One of Scotland's most specialist farmers talks about his delicate crops
When Sandy and Heather Pattullo began replacing their potato and cereal fields with rows of asparagus, few locals even recognised the new crop. Now asparagus is one of Scotland’s most eagerly awaited vegetables.
Valentine's Day - where to take your date3 Feb 2012
Some seductive suggestions for what to do on or around February 14th
Experience a May-December relationship ... or at least, vicariously experience someone else’s. Among the several films the Glasgow Film Theatre are screening to get you into the Valentines spirit on 14 Feb (including Brief Encounter and French…
Neighbourhood Watch: Leith, Edinburgh21 Jul 2011
A beginner's guide to the capital's port town
What’s it like? It’s Leith. If you’re an Edinburgh List reader, it’s very likely you live there. Glossy bars, Michelin-starred restaurants and warehouse conversions squaring off against cobbles, pint’n’pie pubs and Hibees. Vibrant, community-focused (it…
A guide to some of the best restaurants in Edinburgh16 Feb 2011
The Scottish capital has some of the best restaurants for Scottish cuisine
Some visitors may come to Scotland with a sense of dread that they’ll be force-fed salty porridge or be obliged to eat everything deep fried in fat. It’s true that the more adventurous may well encounter food here they’re unlikely to find elsewhere…
Modern day Leith is now home to Michelin-starred restaurants16 Feb 2011
Port outside Edinburgh shakes off long-held seedy reputation
Vibrant, colourful Leith has shaken off its long-held seedy reputation in recent years to establish itself as an area of stylish urban regeneration and a must-visit destination for foodies. A world away from the seamy side of Edinburgh life…
Top five Michelin-starred restaurants in Edinburgh16 Feb 2011
The Kitchin, Martin Wishart, The Plumed Horse, Number One and 21212
1: The Kitchin The menu here reflects chef/owner Tom Kitchin's passion for locally-sourced Scottish produce with French interpretations. One of Edinburgh's A-list restaurants, it won its accolade just six months after opening in the summer of 2006…
Michelin-starred chef Tom Kitchin on Scotland's best berries17 Sep 2010
The Larder: Chef's Choice
The Scottish idiosyncratic climate is good for something – it provides ideal growing conditions for our produce. Michelin-starred chef Tom Kitchin explains why he uses only Scotland’s best berries in his restaurants.
Michelin-starred chef Tom Kitchin on Eassie Farm's asparagus1 May 2009
I rely almost fanatically on the seasons. My suppliers are invaluable and I trust them for their guidance on finding the best produce around – they are very much a part of the Kitchin team. My trusted fish supplier Willie Little recommended I visit…