The story
Martin Wishart, an Edinburgh-born chef, trained under legends such as Albert Roux, Michel Roux Jr, Marco Pierre White, and John Burton-Race. He distills their discipline and passion into his own precise, creative style. At his restaurant on The Shore in Leith, he champions Scottish produce, sourcing langoustines, scallops, and game as locally as possible. “I am very passionate about Scottish produce and use it as much as I can,” he says. That ethos has been the backbone of his cooking for over thirty years.
The menu is modern European, built on classical French techniques. Dishes change with the seasons but consistently highlight the best of Scotland’s larder: Orkney scallop ceviche with avocado and ponzu, Loch Fyne langoustine and crab with asparagus cream, and Scrabster turbot with truffle mousse. Head Chef Stuart Frier works closely with Martin to develop the ever-evolving offerings. A vegetarian tasting menu and a dedicated vegan menu are also available.
Restaurant Martin Wishart has held a Michelin star since 2001 – a testament to its consistent quality. It also boasts four AA Rosettes, a Top 50 ranking in the Good Food Guide, and the title of Best Restaurant in Scotland from The Sunday Times. In 2012, Martin received an honorary doctorate from Edinburgh University for raising the international regard of Scottish cuisine. The restaurant’s atmosphere is polished and professional, with a front-of-house team led by restaurant manager Alessio De Faveri, described by Harden’s Guide as “helpful and highly polished.”
Recognition
Ambience
Details
History
High quality cooking
A well-respected aristocrat on Leith’s regenerated waterfront since 2001, Martin Wishart’s flagship has weathered the storms of fortune and continues to please locals and visitors alike. It helps that the ‘lovely’ dining room is a gently civilised, reassuring space with light wood panels, black leather chairs, discreet lighting and immaculately laid tables. Wishart has refined his vision of modern French cuisine over the years, although his loyalty to Scottish seasonal produce remains as strong as ever. Dornoch lamb is roasted and served with goat’s cheese gnocchi and baby gem, while mallard from the Borders could arrive with creamed cabbage, braised salsify, pomme florentine and Armagnac jus. Seafood from Scottish waters is a perennial winner: a ‘genuinely inspired’ dish of Gigha halibut paired with kohlrabi rémoulade, compressed cucumber and a luxe caviar sauce was the highlight for one diner, but the haul could also include sea bream (rendered as a ceviche), John Dory or cod (steamed and served with pomme parisienne, baby leeks and hollandaise sauce). This is well-rounded, assured contemporary cooking without pyrotechnics or showboating. The kitchen also shows its class when it comes to dessert – a Valrhona chocolate fondant needs nothing more than a black cherry sorbet and some crème fraîche, while a composition of honey mousse with lavender and apricot curd strikes a more modern note. If there is a bugbear, it has to do with the service which readers report lacks its usual panache and courtesy. Thankfully, all is well in the drinks department: a tip-top wine list takes oenophiles on a world tour, pitching rare treats from lesser-known countries alongside French regional classics; half bottles are in good supply, as are superior selections by the glass.
4 Rosette Award for Culinary Excellence
Location
Facebook
Instagram
X