The number one restaurant is hidden inside one of Edinburgh’s most famous buildings, The Balmoral. The restaurant retains the traditional feel that resonates throughout the hotel and creates a formal but relaxed atmosphere for diners. Having retained its Michelin star for over ten years, the restaurant is the epitome of fine dining and style.
The restaurant is located in the basement of the hotel but by no means feels small or crowded. Quite the contrary, the room felt spacious and welcoming as we made our way to our corner booth. The tables were also dressed beautifully and the addition of elegant cushions made for a very comfortable evening.
“The sommelier was a wonderful representation of the restaurant’s fine dining standards.”
The sommelier made his way over before our meal to introduce himself. He was extremely knowledgeable and sounded almost poetic as he described the selection of wines; the sommelier was a wonderful representation of the restaurant’s fine dining standards.
We ordered the tasting menu with paired wine, which began with an amuse bouche of cured Scottish marcel with coconut espuma and wasabi gel. The unusual flavour combinations were delightful and the miniature course was served with a glass of Bollinger Special Cuvee NV.
The first course on the tasting menu was sauté fois gras served with pistachio puree and cherry and duck confit. This was served with a glass of Pinot Gris, Domaine Bott Geyl 2009. The fois gras was delicious and rich enough to cut through the strong flavours with which it was accompanied.
To follow, we enjoyed a course of asparagus with morel mushrooms, rapeseed hollandaise and a black pudding scotched egg. This was a creative and delicious dish, particularly in light of the fact that there were relatively few ingredients. The freshness of the ingredients was clear and the dish was well paired with a glass of Chenin avec Chene, Simonsig 2010.
For our fish course we enjoyed turbot served with scallops, cockles, squid and a shellfish bisque. The high quality of the shellfish was obvious and the turbot was particularly delicious. This dish was served with a well matched glass of Gruner Veltliner, Domane Wachau.
For our final main course we enjoyed Orkney dry aged beef served with spelt risotto, bone marrow, salsify and asparagus. The beef was delicious and very tender, and it was beautifully accompanied by the risotto and bone marrow. The dish was also served with a glass of Garnacha, El Puno, 2008.
Finally, we enjoyed a strawberry-based dessert, which was served with a glass of Beetenauslese, Domane Wachau 2011. The dessert contained Perthshire strawberries, a wild strawberry parfait, meringue, a honey tuille and a basil custard doughnut. This dish was very fun and inventive, really highlighting the delicious flavours of the strawberries whilst satisfying a sweet tooth. A wonderful end to our meal.
The Bill: £97 per night
