Six kitchens on this card hold a Michelin Star, and three of them stand within a few streets of each other in Leith. Each writes one menu a night off what a named farm, forager or boat sent in that week, and the best of them tell you whose it was as they put the plate down. Lunch is the way in: Cardinal in Canonmills sells a GBP 25 market menu written off its own kitchen garden, against GBP 89 for the same kitchen at dinner.
One set menu, built on Scottish produce.
The rooms, best first
- TIMBERYARDverified
Michelin says the kitchen centres on the local and the seasonal, and it took a Green Star in 2026 for how it buys.
- Heronverified
Michelin credits the chefs' handling of fine Scottish produce, and Time Out says the room spotlights farm to table cooking.
- LYLAverified
Ten courses run off produce the Michelin inspector describes as sustainably caught, in a room cut to ten tables to raise the cooking.
- eòrna restaurantverified
The restaurant is named for barley, and Brian Grigor's father was a gamekeeper, which is why game is the specialism here.
- NADAIRverified
One set billing is built around Scottish produce and foraged finds, with a forager coming into the kitchen twice a week.
- Cardinalverified
The lunchtime market menu is written off the restaurant's own kitchen garden at Bramblewood Farm in Midlothian.
- Mossverified
Over ninety products come off the chef's family farm in Angus, down to the barley in the house miso and the sawdust that smokes the pigeon.
- Restaurant Martin Wishartverified
The Good Food Guide describes a loyalty to Scottish seasonal produce running through Dornoch lamb, Borders mallard and Gigha halibut.
- The Kitchinverified
The set lunch is the meal the Good Food Guide rated the kitchen on, and Harden's diners say the game season menu is unbeatable.
- Conditaverified
Six tables take one fixed surprise menu, much of it grown in the restaurant's own walled garden in the Borders.
- Dùthchasverified
The Gaelic name means the bond between people, animals, land and sea, and every plate is set down with the farm or the boat it came from said aloud.
- Wedgwood The Restaurantverified
The chef picks his own kelp, sea aster and channel wrack off the East Lothian coast for the Wee Tour of Scotland.