The national tourism and events organisation has revealed that interest in eating at upscale establishments is on the rise with online searches for “Michelin star Scotland” having increased by over 50% in the last three years (58%).
Scotland has a total of 13 Michelin star restaurants, with two new Edinburgh restaurants awarded one star earlier this year, Lyla and Avery.
Trying local food and drink is generally a high priority for visitors with it consistently sitting in the top two activities people plan to do on holiday – the other being walking, hiking or rambling.
The latest Domestic Sentiment Tracker, which is jointly commissioned by VisitScotland, Visit Wales and VisitEngland, revealed that over a third (36%) of people from the UK planning a trip to Scotland put dining on our rich natural larder at the top of their to-do list this summer.
Tucking into Scottish dishes is most important amongst families, retirees and older independents.
Local restaurants, cafes, delis and farm shops are an integral part of the visitor economy, supporting jobs and enhancing an area’s tourism offering.
The Scotland Visitor Survey 2023 revealed that almost half of visitors (46%) to Scotland took part in at least one food and drink activity (in addition to eating out) during their trip, with nearly a fifth (19%) of long-haul visitors now naming food and drink as a reason for choosing Scotland as a destination.
Some of the fine dining restaurants that visitors want to visit include: Restaurant Andrew Fairlie, Auchterarder in Perthshire - a two Michelin star restaurant located in the Gleneagles Hotel combining French and Scottish cooking; Cail Bruich, Glasgow - a one Michelin star restaurant offering seasonal menus formed around local, sustainable ingredients; Glenturret Lalique, Crieff in Perthshire - a two Michelin star restaurant set within Scotland’s oldest working distillery, offering creative and eclectic dishes on a multi-course tasting menu created by Michelin-star Glasgow-born chef Mark Donald.
There's also Heron, Leith - a one Michelin star restaurant with a constantly changing menu to showcase Scotland’s best local produce and seasonal ingredients; Lyla, Edinburgh - a one Michelin star restaurant specialising in line-caught fish and sustainable shellfish from the Scottish Isles and The Peat Inn in Fife - a one Michelin star restaurant exhibiting confident, contemporary cooking of seasonal dishes with the finest Scottish ingredients.
Jacqui Souter, VisitScotland acting head of insight, said: “Scotland’s landscape, extensive coastline and history have shaped our incredible larder, growing our reputation as a culinary destination.
“Trying our local food and drink is frequently one of the top activities people want to do while in Scotland and we are seeing a particular interest in luxury dining and our traditional breakfast items emerging.
“It is encouraging to see as it is important to engage with local food and drink producers and businesses. Doing so strengthens our traditional skills and food heritage, lessens food miles, and helps boost the economies of the communities in which these kinds of businesses are based.”
John Laurie, managing director at Glenturret Lalique, added: " We have seen first-hand the growing desire from visitors to immerse themselves in truly authentic, luxury dining experiences. Today’s guests seek more than just exceptional food - they want to connect with the landscape, the heritage, and the people behind the produce, all while discovering something uniquely Scottish.
“At The Glenturret, we are proud to work with Glasgow-born Executive Chef Mark Donald and his exceptional team to position us as a world-class fine dining destination. Our restaurant works hand-in-hand with our renowned distillery production team, delivering award-winning experiences that complement the story we tell on the plate.
“Holding Two Michelin stars, our dining experience is a celebration of Scotland’s rich natural larder — refined, genuine, and deeply rooted in provenance. By working closely with local farmers, fishers, and artisans, we not only honour the integrity of our ingredients but also champion the communities that shape Scotland’s vibrant food and drink landscape."
Stuart Ralston, chef-owner at Lyla, said: “Scotland has a wealth of great produce, from both the sea and land, and our dining scene has been benefiting from this for years.
“Now more than ever, there is an increased number of fine dining restaurants that are building on this and highlighting the abundance of Scottish produce, making Scotland an exciting place to dine.
“Historically, trade increases during the summer months with holidays and the Fringe Festival, but it is important to maintain momentum throughout the year.
“The current culinary spotlight means that we are seeing more visitors throughout the year, which is important to keep business going. Luxury dining supports the hospitality and food production sectors as a whole - it’s about bringing more visitors to Scotland who will then spend money and invest in our economy.”
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