The Best Restaurants In Fife, Scotland

Annapurna Gurkha’s stands on Kirkcaldy High Street and serves up the finest Nepalese cuisine. The restaurant takes its name from the Annapurna Mountains in the Kaski district of Nepal, the home of many men who join the famous Gurkha regiments in the British Army. The menu at Annapurna Gurkha’s features seafood, curry and tandoori dishes; specialty dishes include jhoiilo maccha, a dish of white fish flakes cooked in traditional Nepalese curry, pudina gosht, pieces of lamb marinated in mint and cooked with green peppers and poleko bhale kukhura, a dish of chicken marinated in Nepalese herbs.

The Wee Restaurant has one of the best locations in all of Scotland, situated just beneath the iconic Forth Rail Bridge on the Main Street in the village of North Queensferry. The Wee Restaurant has a small dining room, as the name suggests, and is run by the husband-and-wife team Craig and Vikki Wood, with Craig in the kitchen and Vikki handling front of house duties. Craig Wood has previously worked in some of Scotland’s most decorated kitchens including the Crinan Hotel and the Michelin-Starred Restaurant Martin Wishart. The menu at The Wee Restaurant is focused on simple dishes made with excellent ingredients; highlights include Shetland Mussels, smoked Orkney beef, confit of rabbit leg, Angus ribeye,and Glamis asparagus.

The Tail End takes the Scottish classic of fish and chips to a new level of sophistication. Based in Market Street close to the University of St Andrews, The Tail End is a 70-cover conservatory restaurant that also operates as a takeaway and fishmonger. The walls exhibit the superb photography of Steve Bloom. The menu features starters including Arbroath Smokie pâte, Cullen Skink and whitebait, with main courses such as langoustine tails, grilled salmon with pesto and fish and chips made with haddock. There are also Scottish craft beers available including Brew Dog Dead Pony Club and Eden Brewery Clock Brew, made in St Andrews.

The Grange Inn stands in the countryside just to the south of St Andrews, offering magnificent views back towards the town and over St Andrews Bay. The Inn itself dates back to the 17th century and was once a farmhouse. Chef John Kelly has earned a reputation for the finest quality cuisine made using fresh Scottish produce. Amongst the starters on offer include the Scottish classic Cullen Skink, roulade of duck and venison wrapped in pancetta and golden and red beetroot with a blue cheese and walnut dressing. Main courses available at The Grange include pan-fried Scottish lamb loin and braised shoulder, loin of Scottish venison, salmon fillet with Provençal vegetable gratin and roast guinea fowl breast.

Craig Millar At 16 West End is set in the small village of St Monans in the East Neuk of Fife. The restaurant provides magnificent views of the Firth of Forth and serves up excellent food made with the best Scottish ingredients. Chef Craig Millar has previously been named the Scottish Seafood Chef of the Year and the restaurant holds a rating of five in The Good Food Guide and two AA Rosettes. On the menu here are dishes including smoked haddock and cheese tart, sea reared trout oyster soup, loin of venison with hare confit, pear, blue cheese, chocolate and quince and flat iron steak with braised ox cheek.

Ostlers Close can be found on Bonnygate in Cupar. The restaurant features a small, intimate dining room with strong emphasis on sourcing local ingredients and creating dishes showcasing the best flavours and Scottish produce. Since 1981, Ostlers Close has been run by Jim and Amanda Graham, in which time they have worked hard to develop a network of artisanal producers. They even have a polytunnel in which they cultivate vegetables, herbs and salads for use in the restaurant. On the menu, diners will find superb produce such as Scottish cheeses, roe venison, wild halibut and locally reared lamb.

The Peat Inn is a restaurant with rooms located south of St Andrews in the East Neuk of Fife. Run by the husband-and-wife team Geoffrey and Katherine Smeddle, The Peat Inn has become renowned for the quality of the cuisine; the Inn holds a Michelin Star. The menu prepared by chef Geoffrey Smeddle combines French methods and techniques with Scottish produce and there is a taster menu available that showcases the chef’s technical abilities. Among the dishes on offer are smoked monkfish, sea bream, scotch beef, roast partridge, lobster and langoustines.
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