Edinburgh has again been named the city with the most Top 100 restaurants outside London, securing three coveted places in the new Harden’s 2026 list. It marks the third consecutive year the Scottish capital has taken the title.
The newly released 35th edition of the carefully curated Harden’s Best UK Restaurants 2026 guide features 121 Scottish restaurants, with 51 in Edinburgh and 22 in Glasgow.
Harden’s is unique among UK guides for being based solely on diner feedback, drawing on 30,000 reports from regular customers, rather than professional inspectors.
Restaurant Martin Wishart, Edinburgh – No. 36
A long-standing favourite for fine dining in the capital, Martin Wishart’s waterfront HQ in Leith is praised for “exceptional service”, “beautifully presented food” and “one of the finest kitchens in the UK”.
Diners value its understated style and focus on flavour.
The Kitchin, Edinburgh – No. 69
Tom & Michaela Kitchin’s Leith restaurant comes in at number 69 on the list.
A few diners flagged rising prices, with à la carte at £130pp and the Surprise Tasting Menu at £165pp — though the £69 lunch offers value.
Number One, The Balmoral Hotel, Edinburgh – No. 93
Described as “a perfect place for business to be discussed and enjoyed”, this luxurious dining room offers timeless comfort beneath the iconic hotel.
Chef Matthew Sherry serves either a three-course menu (£99pp) or five-course tasting (£119pp), with optional premium wine pairings.
Cail Bruich, Glasgow – No. 68
This “stylish West End favourite” continues to impress with its “outstanding kitchen” led by chef Lorna McNee.
Loyal diners praise its creative yet grounded tasting menus, though some note higher pricing as its reputation has grown. Multiple reviewers cite it among their “best meals of the year”.
Unalome by Graeme Cheevers, Glasgow – No. 98
Celebrated for “top cooking with no stuffiness”, Unalome’s refined Finnieston dining room offers a relaxed, elegant experience.
The seven-course tasting menu is £135pp, à la carte £100pp, and the popular set lunch (£55pp) is hailed as “Michelin quality at half the price”.
Edinbane Lodge, Isle of Skye – No. 59
Widely described as “magical”, this 16th-century lodge overseen by chef-patron Calum Montgomery earns universal praise.
Diners highlight “incredible attention to detail”, “warm, genuine hospitality” and dishes that feel “like a love letter to the Isle of Skye”.
A standout moment: “the largest scallop I’ve ever seen — caught two hours before dinner”.
The Glenturret Lalique Restaurant, Crieff – No. 26
Rated “outstanding in every way”, this elegant dining room at Scotland’s oldest working distillery is becoming one of Scotland’s premier destinations.
Diners applaud chef Mark Donald’s imaginative seven-course menu (£220pp), exceptional presentation and “first-class” wine pairings from sommelier Julien Beltzung. Service is described as “seamless” and “worth a long trip”.
Commenting on the last year in hospitality, Harden’s co-founder and editor Peter Harden said: “It’s understandable that over the last 12 months the hospitality industry has been toiling away under a cloud of gloomsterism. Hit by food inflation, rising wages, relentless rent increases and soaring utilities – some long-term operators say that 2025 is the toughest year they can recall.
“However, what our survey results and data-crunching from across the sector shows is the remarkable resilience at work from those in the trade: our number of entries remains very steady and strong newcomers are emerging in each area of a quality that is probably better than ever.
“What is challenging for suppliers can be good for consumers. Customer expectations are so high now, restaurants have to work ever-harder to cut through and we’re seeing a number of new openings from across the UK going straight into the Top 100.
“This really is testament to the rigorous standards, hard work and innovation being put in by front and back of house teams who are impressively determined to find a way in difficult circumstances and continue to raise the bar to bring diners high quality experiences.”
