The story
Fin & Grape functions as a neighbourhood restaurant in Bruntsfield, Edinburgh, built around Scottish fish and dishes meant for sharing. Recognised in The Good Food Guide for being relentlessly good, the kitchen under chef-patron Stuart Smith rejects parochial limits to deliver some of the best seafood in the city. Small plates form the backbone of the menu, supported by daily market fish specials that change with the catch. Guests often launch their meal with salt cod mousse served with herb oil and grilled sourdough.
Roasting techniques define many of the sharing platters, allowing proteins and vegetables to develop deep flavour. The shifting menu showcases perfectly cooked John Dory on the bone with pak choi, carrots, fries, and aïoli, while Denhead Farm asparagus joins white beans, walnut, and guanciale. Slow-cooked lamb shoulder rests beside friggitelli peppers and goat's curd when the kitchen turns away from the sea. Sweet Gairloch langoustines arrive dressed in wild garlic mayo, complemented by pickled mussels set over buckwheat and fermented peach hot sauce.
The venue divides its atmosphere across two floors. A broody wine bar occupies the basement, attracting crowds for oyster happy hours and snacks that accompany drinks. The dining room above retains a bright, unfussy aesthetic suited to the neighbourhood bistro vibe. A beverage list with a French accent runs alongside the menu, featuring dozens of wines by the glass and a dedicated cellar collection for marked occasions.
Desserts anchor the final course with a lemon posset noted for its sharp acidity. Chocolate mousse incorporates miso caramel and hazelnuts, adding depth without overwhelming the palate. These sweets balance the richness of the catch and roasts served throughout the evening.
Recognition
Location
Facebook
Instagram