The story
Barry Fish is a new independent fish restaurant in the heart of Leith, Edinburgh, and the first venture from award-winning chef Barry Bryson. The name nods to both the chef and a Scottish word for “good”—a fitting promise for a kitchen that focuses on direct sourcing of the best fish and shellfish from Scotland, alongside optimum seasonal produce from farmers, fishermen, producers and growers across the UK.
The ethos is straightforward: the best ingredients available, cooked with skill and passion in a welcoming, warm environment. There is no formality here other than the respect the team has for what they do. The restaurant’s commitment to quality seafood, complemented by exceptional wines, cocktails, craft beer and Scottish cordials, quickly earned it a Michelin Recommended status—a natural recognition for a kitchen that treats its catch with such care.
The kitchen serves a variety of dishes to suit non-fish eaters as well, but the spotlight is firmly on the ocean’s best. Guests can choose from several dining options: an oyster bar with wine and champagne, a weekly-changing set 2-course menu called “First Wave” for early evening walk-ins, and a full à la carte dinner menu available Tuesday to Saturday from 6pm. Online reservations are advised for dinner, though walk-ins are warmly welcomed when space allows.
Critics have been quick to praise. The Times called it “the catch of the year,” while The Scotsman declared the food “spectacular” and “my lunch of the year.” The Herald noted that “much like the restaurant space itself the food feels effortless.” Just four months after opening, Barry Fish was shortlisted for Newcomer of the Year at the Scotsman Food & Drink Awards.
Barry Fish is a relaxed, confident addition to Edinburgh’s seafood scene—proof that the best ingredients, cooked simply and well, speak for themselves.
Recognition
Ambience
Details
History
In Scots dialect, ‘barry' means fine or good; it's also the first name of chef-owner Barry Bryson, who runs this well-liked addition to Edinburgh's restaurant scene. Barry Fish is his first solo venture, and with olive-green paintwork and fresh, contemporary interiors, it's a bright, modern space. The menu showcases Scottish seafood, with a couple of additions for vegetarians and meat-eaters. Proceedings open with a clutch of ‘big snacks’ (aka sharing plates) ranging from fish pastrami with aïoli and capers to smoked sea bass rillettes with soused Orkney herring. To follow, shelled half lobsters, whole lemon sole véronique and even a roast chicken pie, with a couple of desserts and cheese rounding things off. Alternatively, you can drop by without booking for the ‘first wave’ (early-evening set menu) or rock up for some oysters and Champagne (Tue-Sat, 4.15pm-6pm). Run by an ‘amazingly friendly team’, the restaurant’s relaxed vibe extends to locals, visitors and their four-legged companions. To drink, there are signature cocktails and a small but thoughtfully curated selection of wines.
Location
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