Secreted away inside a classic Georgian townhouse is Michelin-starred Paul Kitching’s 21212, a bold and inventive food laboratory amidst elegant surroundings. Kitching’s menu strikes a balance between a light-hearted, quirky mood and serious cooking technique; diners are faced with a choice of three, four, and on Saturdays, five courses wherein there are never more than two choices in any one course, so as cancel any unnecessary waste of his fresh local ingredients. Big flavours sit side by side, and it is to Kitching’s credit that each ingredient retains its robustness, no one flavour cancelling another out. Those simple menu descriptions are merely deep cover for a playfully confident chef who may spring a culinary surprise on you, such as his signature puree served on a toothbrush with a side of minty mouthwash.
Opening Hours: Tues – Sat: 12pm – 1.45pm, 7pm – 9pm
Watch out for: The misleadingly simple menu descriptions, disguising the lab creations by chef Kitching
3 Royal Terrace, Edinburgh, Scotland, UK, +44 845 222 1212
Newly refurbished by executive chef Jeff Bland, who’s held a Michelin star for 13 years, and equally talented head chef Brian Grigor, Number One at the Balmoral Hotel has reclaimed its status as one of the most well-regarded dining rooms in the city. A certain old school elegance is established by the new deep red lacquered walls, modern art hangings, warm oak floors and deep banquettes. Meanwhile, the cuisine is thoroughly contemporary – the chef’s’ specialty is the citrusy and velvety Balvenie smoked salmon. For those with money to burn, the chef-selected four-course Scottish menu is available for £75 and roaming sommeliers will distribute the customary impeccable service.
Price: Fine dining
Opening Hours: Mon – Sun: 6pm – 10pm
Watch out for: The chef-selected four course Scottish menu
Balmoral Hotel, 1 Princes St, Edinburgh, Scotland, UK, +44 131 557 6727