The Royal Marine Hotel
Lorimers, the formal dining option within the Royal Marine Hotel, is a classic Scottish hotel restaurant complete with tartan drapes, white tablecloths and royal blue carpets. Head Chef Steven Oglesby and his team use Highland produce to create a menu of contemporary Scottish cuisine. Despite the traditional surroundings, though, modern cooking styles are evident on a menu liberally scattered with sous-vide cooking techniques and puree adornments. Some bold flavour combinations are here too: think chicken and duck ballotine with apricot, morel and harissa; or sesame coated scallops and prawns with pickled saffron-infused cauliflower. More informal dining is available in the bistro or garden room, and the open fire in the lounge, surrounded by sofas and armchairs, invites you to huddle up with a local malt and relax awhile.