Michelin inspectors reveal their favourite meals - and one is in Scotland

The famous road trip guide revealed new stars in March this year, but where do the inspectors love to dine?

Published 4th Jul 2023
Updated 31 st Oct 2023

The 2023 Michelin Guide for the UK and Ireland is out now, and there are two new Michelin Stars for Scotland as well as a host of new entries to the famous guide.

What is the Michelin Guide?

The Michelin Guide was created in 1900 by Andre and Edourd Michelin, the founders of the Michelin tyre company. It wasn’t until 1926 the guide began to award stars to fine dining establishments, starting with one star only.

After five years, the addition of two and three stars were included in the guide, which went global during the rest of the 20th century. 

The stars represent a high quality of food and whether the restaurant is worth a journey. According to Michelin, one star is reflective of a very good restaurant in its category.

Two stars show excellent cooking that’s worth a detour and three stars are awarded for exceptional cuisine that’s worth a special journey.

Where are the Michelin inspectors favourite restaurants?

While they don't reveal this, the inspectors for the 2023 guide have shared their most memorable meals from 2022/23, and one was from a Scottish restaurant.

Etive restaurant in Oban's Isle of Lewis turbot, Shetland mussels and hispi cabbage is the dish that stuck in this inspector's mind, and they wrote: "When eating out in Scotland, there’s nothing better than sampling their superb local seafood – and the fresh turbot in this simply yet skilfully cooked dish was certainly meaty and flavoursome.

"Large, salty mussels complemented the sweetness of the turbot wonderfully, while a creamy mussel broth added a lovely richness.

"Great care had been taken in the preparation of this dish, with the exceptional natural flavours given space to shine."

Picture: Michelin

Etive restaurant has been in the guide for the last few years, and the Michelin Guide entry for Etive reads: Run by two passionate young owners, this brightly coloured restaurant takes its name from the loch where the business was originally located. Ingredients from the Scottish land and lochs underpin dishes that are carefully cooked, full of flavour and classically based with a subtle modernity."

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Find out more about this and other dishes, on the Michelin website.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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