Restaurant Martin Wishart.

Restaurant Martin Wishart

Gigha halibut arrives with kohlrabi remoulade, compressed cucumber and a caviar sauce, and the Good Food Guide's inspector called that dish genuinely inspired.1

Why go

The Good Food Guide describes the cooking as modern French refined over twenty-five years with a loyalty to Scottish seasonal produce, so Dornoch lamb arrives roasted with goat's cheese gnocchi and Borders mallard with creamed cabbage, braised salsify and Armagnac jus. Its inspector's highlight was seafood: a genuinely inspired dish of Gigha halibut with kohlrabi remoulade, compressed cucumber and a caviar sauce.1 Harden's diners' poll separately quotes a London-based reporter calling it my go-to for some years, with exceptional service and very interesting, beautifully presented food from a kitchen that is one of the finest in the UK. That is diners voting, not a critic who ate the meal and wrote it up under their own name, and the two disagree about the service here.2

Order this / avoid

• Order: the fish. The Good Food Guide calls Scottish seafood a perennial winner here and puts the halibut at the top of it.1
• Order: the Market Menu in the evening, which is the way into this kitchen at dinner without the full tasting march.7
• Avoid: expecting theater. The guide's verdict is well-rounded, assured contemporary cooking without pyrotechnics or showboating.1

What locals & experts say

• The Good Food Guide, on the room: a gently civilised, reassuring space with light wood panels, black leather chairs, discreet lighting and immaculately laid tables. Its one complaint is service, which readers report lacks its usual panache and courtesy.1
• Harden's diners (2026), by contrast, name service as a strength and describe feeling valued and welcomed.2
• MICHELIN Guide (2026): one star, listed as Martin Wishart, Leith, present on both guide directory rolls read on 4 August 2026, and on the Scotsman's roster of the 2026 Scottish entries.84
• MICHELIN Guide (2025), on Leith: you will find one of the country's highest concentrations of MICHELIN Stars, with The Kitchin, Martin Wishart and Heron all within a stone's throw of each other.5
• City of Edinburgh Council rated the premises Pass under the Food Hygiene Information Scheme, inspected 31 May 2019. That is the most recent inspection on the register, so it describes the kitchen of 2019 and says nothing current either way.6

Good to know

• Booking: essential.
• Price: 130 pounds for the Market Menu and 155 for the tasting menu, off the restaurant's own menus page.7 Harden's 2026 summary still prints 95 and 145, so budget off the restaurant's numbers.2
• Getting there: on the Shore, a stone's throw from The Kitchin and Heron, per the MICHELIN Guide.5
• Hygiene: Food Hygiene Information Scheme Pass, inspected 31 May 2019. A pass, and seven years old.

Verdict

should-visit — It holds one MICHELIN star in the 2026 guide, has been on the Shore since 2001, and sits inside what the guide itself calls one of the country's highest concentrations of stars. The Good Food Guide describes assured contemporary French cooking on Scottish produce 'without pyrotechnics or showboating', and its inspector's highlight was a 'genuinely inspired' Gigha halibut with kohlrabi remoulade and a caviar sauce. Two things hold it short of a special-occasion booking, and both are printed: the guide reports readers finding service short of its usual panache, and the health register has not inspected this kitchen since 2019. The Market Menu at 130 pounds is the sane entry point.