The Vintners Rooms

Frommer's Review

This impressive stone building was constructed in the 17th century as a warehouse for the barrels and barrels of Bordeaux (claret) and port wine that came to Scotland from France. And that Auld Alliance carries on with this restaurant, one of the most romantic in Edinburgh. After a change in management a few years ago, its reputation has never been higher. The French-born chef uses Scottish produce in a host of confidently Gallic dishes. The menu might feature roast stuffed fig with goat's cheese and Parma ham, steamed halibut with a classic artichoke Barigoule, or roast cote de boeuf (for two) with béarnaise sauce. Wines are specially selected by Raeburn Fine Wines.

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