- Telephone 0131 229 1222
- Seasonal times Closes for a week every three months and for 2 weeks at Christmas.
- Food served Tue–Thu noon–2.30pm, 6.30–10pm; Fri/Sat noon–2.30pm, 6–10pm. Closed Sun/Mon.
- Website www.castleterracerestaurant.com
This sophisticated light and airy city restaurant is a mecca for stylish epicures.
Castle Terrace is a distinguished beast; a series of elegant Georgian rooms in slate greys and royal blues with the air of gentility only found at this echelon of hospitality. They do that clever fine-dining thing of projecting a swan-like grace, while beneath the surface you know there’s a ton of work going on. Here it's literally true, as the impressive kitchen is underground; a stainless steel warren containing a four-seat chef’s table where you can enjoy the orchestrated stramash of a fine dining service in full swing. Upstairs, by contrast, hushed calm often prevails, though lunch service is frequently bustling as diners take advantage of the daytime prix fixe. Off this, expect some excellent cooking – a perfectly crisp, tender skate wing, served atop striking concentric red pepper and black olive sauces – and superb judgement of flavour, such as in a ceviche of gurnard with ginger and lemongrass notes chiming clear as a bell, or an amuse-bouche combining, to surprising effect, the disparate worlds of Arbroath smokie and mango. There’s not much choice come dessert, but with a creme brûlée this close to perfect, who needs it?
- Private dining: Up to 16 covers
- Provides: Vegetarian options (at least ¼ main courses), Wheelchair access, Free wi-fi
- Music on stereo: Jazz
- Capacity: 52
- Largest group: 85
- Open since: 2010
- Number of wines sold by the glass: 33
- House wine: £24 per bottle
Reviews & features
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.