There are 10 Michelin Star eateries dotted around the country - here’s a full list.
The only restaurant in Scotland to hold two Michelin Stars, Restaurant Andrew Fairlie is part of the Gleneagles Hotel in Perthshire. Its menu focuses on French-inspired cuisine with a Scottish twist, using quality ingredients like scallops from Mull, Highland lamb and local venison.
The namesake for the restaurant, Andrew Fairlie, passed away in 2019 after a long battle with a brain tumor. The website describes Fairlie as “one of the greatest chefs of our generation” and says that the restaurant will “live long in his memory”.
Edinburgh's Condita offers up modern style, both in decor and on its menu. Seasonally changing banners cover the windows and origami blackbirds perch upon branches protruding from its plain white walls. Open from Tuesday to Saturday, the intimate space has just six large tables.
“Every aspect of Condita moves with the seasons, food, wine and decor,” the Condita website explains. “When you go to Conditia, you are served a surprise - no choice, no tasting menu in sight. Chef Conor Toomey is on hand to guide you through the experience.”
Part of the Isle of Eriska Hotel, Isle of Eriska is on its own private island on the west coast of Scotland. You’ll experience gorgeous views of Loch Linnie and the breathtaking Morvern mountains beyond, as well as Michelin Star quality dining.
Using natural flavours and seasonal ingredients, Isle of Eriska’s menu is inspired by the surrounding environment. The restaurant is open to residents and non-residents between 6:30pm and 9pm each evening. Booking is essential.
A converted whisky warehouse provides the perfect backdrop for this Scottish eatery, run by Edinburgh-born chef and owner Tom Kitchin. The menus offer up a mixture of classic dishes and modern cuisine. The restaurant's philosophy follows a “nature to plate” journey, highlighting the best of Scottish seasonal produce, utilising classic French techniques.
At The Cellar you’ll be offered just one tasting menu, which has been inspired by seasonal Scottish produce and locally foraged ingredients from the Fife coastline and countryside. Despite its name, The Cellar isn’t actually a cellar, but a series of low-ceilinged cottages featuring exposed beams, stone walls and wood burning stoves.
The multi-course menu allows chef and owner, Billy Boyter, to have fun, blending together layers of flavours to really make the dish shine. Boyter spent most of his career in Edinburgh working for some of Scotland’s most prestigious restaurants, including a stint as Head Chef at Number One, The Balmoral.
The Balmoral Hotel is one of the most iconic buildings in Scotland’s capital, situated on the east end of Princes Street. Luxury and decadence set the tone for the hotel, and the restaurant in the basement is no exception.
Classically rooted cooking has been upgraded with modern combinations of flavours, designed to complement rather than overpower. Prime Scottish ingredients are at the heart of the kitchen, with head chef Mark Donald and his team infusing Scottish cuisine with international flare.
Located in the historic port of Leith in Edinburgh, you’ll experience modern European dining influenced by classic French techniques and only the finest Scottish ingredients. The restaurant was awarded its Michelin Star in 2001, and has retained it ever since.
Martin Wishart spent his younger years working in the kitchens of the industry’s biggest names, including Albert Roux and Marco Pierre White. Underpinned by the French influences he has picked up over the years, his menu features innovative Scottish dishes such as Shetland squid and Peterhead skate.
Run by Geoffrey and Katherine Smeddle, The Peat Inn in Cupar has held a Michelin Star since 2010. It features three dining rooms, and is known for modern Scottish cuisine. Chef Patron Geoffrey Smeddle and head chef Nick Briggs run the kitchen, which offers up a seasonal menu of Scottish delicacies, with fresh, local ingredients paired with outstanding presentation.
A contemporary Scottish restaurant rooted in classic French influences, Loch Bay is operated by Chef Patron Michael Smith, his wife Laurence and front of house team led by Graeme Creamer. Located Loch Bay on the Isle of Skye, the restaurant has a menu described by the Michelin guide as “skillfully prepared”. The guide says the dishes pack huge flavours - the minimal seasoning means that the natural flavours really have a chance to shine. Thanks to its location, Loch Bay has its pick of the UK’s best fish and shellfish.
Less than an hour outside of Glasgow, Braidwoods can boast 21 consecutive years of being awarded a Michelin Star, making it the longest running Michelin Star holder in Scotland. At the heart of the restaurant is a devotion to only the finest ingredients, local produce and painstaking attention to detail.
Braidwoods blends traditional cooking with creative flare, adding a modern twist to their dishes, while upholding the classic themes and flavours they represent. Featuring locally caught seafood and the best Scottish produce, the menu is always changing, so no matter when you visit, you’ll be in for a first-class dining experience.