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Seafood Ristorante unveils new look - with new opening hours coming soon

The Seafood Ristorante in St Andrews has had a modern makeover.

Published: February 18, 2022
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The new look offers space to relax and unwind to enjoy the immersive dining experience.

Located on the Scores Bruce Embankment, overlooking St Andrews Bay and West Sands Beach, the restaurant offers beautiful views.

The restaurant is owned by Stefano Pieraccini of The Rocca Group, now has an increased capacity for 56 guests and a spacious semi-private dining for groups of up to 14.

A new reception and bar area has also been created to allow guests to unwind and relax before enjoying favourites from their coastal inspired menu.

The dishes are designed with a touch of Italian flair and the a la carte menu offers a classic dining experience as well as a seasonal set lunch menu.

Roasted Orkney Scallops, John Ross of Aberdeen Smoked Salmon, and East Neuk Crab Agnolotti are among the menu's starters, and North Sea Turbot; Pittenweem Day Boat Halibut; Scrabster Monkfish, and Perthshire Roe Deer are among the mains.

Stefano Pieraccini said “With more and more restaurants reopening, it's important that we maintain the highest standards and expectations our guests and staff expect.

"Our new look is contemporary, modern and represents the now as well as the future. The interiors reflect the beautiful surroundings, combining coastal colours with spatial fluidity and intuitive elegance”.

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Initially open four days a week for lunch and dinner from Wednesday to Saturday, the team behind The Seafood Ristorante plans to expand to five days a week beginning in April, with the addition of a new Tuesday service.

The Rocca Group commissioned Davidson Baxter Partnership Architects to reimagine the restaurant space and interiors.

The architects had previous worked with the groups other venues in Edinburgh, Rico’s Ristorante and The Broughton.

The Seafood Ristorante is open weekly, Wednesday to Saturday from 12pm - late at Bruce Embankment, St Andrews KY16 9AB.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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