The 7 Best Restaurants In Stockbridge, Edinburgh

For those new to the Scots dialect, ‘scran’ is food and ‘scallie’ is squint-eyed or lopsided. The thought process underlying Stockbridge’s The Scran and Scallie is surely then, a bold, off-piste reinvention of traditional Scottish cuisine. Indeed, a hearty dose of national pride suffuses the ethos of The Scran and Scallie gastropub, brought to life by Michelin-starred, Edinburgh-superstar chefs Tom Kitchin and Dominic Jack. A more brazen attempt at an informal pub-style restaurant than the duo’s other fine-dining establishments in the capital, The Kitchin and Castle Terrace, The Scran and Scallie can still boast a unique level of flair and panache in their menu. Aside from pub staples such as juicy burgers, chunky chips and fish pie, the culinary selection expands to include oysters, home-cured salmon, braised hogget, sheep’s heid broth, and, for the sweet toothed, the delectable stout ice cream. Reservations are vital, but if fortune is smiling on you, you may be able to score one of the few tables the restaurant sometimes holds back during normal service for walk-ins.

A recent winner of Scotland’s Best Fine Dining Restaurant in the Scottish Entertainment and Hospitality Awards, Purslane is turning heads with its somewhat contradictory goals of offering casual and rustic fine dining. Its fast-growing reputation on the city’s foodie scene, however, vindicates Purslane as an informal, non-stuffy culinary experience to seek out. The overall ambience is relaxed and smacks of quality without the expense. Tables are arranged around simple wooden pews decorated with scatter cushions while the walls are adorned by the works of local artist Andrew Lennie. The Purslane kitchen’s focus is on similarly unfussy food that is nevertheless aware of the pleasure of detail and the importance of sourcing locally produced artisan ingredients. Menus are arranged under simple ingredient headings which then expand into graphic descriptions, crab bonbons with saffron aioli and a crab bisque, fillet of sea bream with a squid, confit pepper and fennel compote, prune and Armagnac rice pudding with candied rosemary. Purslane’s true gift is in plating up five-star meals at budget prices.

Romantic fine dining at an economically friendly rate is the motto of the Stockbridge Restaurant, which has been delighting locals for over a decade now. Step below the street level into this enchanting grotto to be greeted by the beautiful interior decor of grey slate walls adorned with prints by the Scottish Colourists, Cadell and Peploe and ornately framed mirrors. After dark, the tiny fairy lights and candles come on, reflecting off the gold brocade chairs, white linen and delicate silver cutlery. Romance will inevitably be kindled by the restaurant’s use of local produce cooked to stunning effect. Kick off your generously portioned feast with a starter of spiced pigeon breast with fig tart tatin, prunes wrapped in bacon and port wine sauce or the goat’s cheese and pistachio nut terrine wrapped in potato, tomato dressing and tapenade. Proceed enthusiastically into a main course of grilled halibut with crab and scallop mousse, fennel, crushed potatoes and langoustine bisque before wrapping the evening up with a vanilla rice pudding with apple compote, shortbread crumble and cinnamon ice cream or the plum and nut crumble with vanilla sauce and praline ice cream.

Located at the al fresco end of Raeburn Place, where locals and visitors alike are often seen lapping up the weather in the summer months, Rollo is a quirky restaurant and wine bar perfectly suited for evening excursions after an afternoon jaunting about Inverleith Park and the Edinburgh Botanic Gardens. A cozy atmosphere is engineered by the family owners, from their friendly welcoming personas at the door to the small tables snuggled close together underneath intimate lighting; several artworks and sculptures adorning the venue are also to be noticed. The bites are wonderfully light and delicate yet wholesome and rightfully portioned. Start off with the tapas-style bon bons, filled with haggis and whisky marmalade or smoked mackerel, before ploughing onto a bowl of wild boar and chorizo meatballs or a plate of sweet potato and zucchini rosti or tuna nicoise before indulging on a decadent dessert such as the mango, passion fruit, mint and orange salsa fool.