The pudding man cometh. When Mark Greenaway opened his eponymous restaurant in the New Town in 2013, waistbands groaned at the prospect. Deconstructed desserts such as the Knot Chocolate tart, composed of custard jelly, frozen cookies, crème fraiche parfait, salted caramel, and kumquat puree spelt disaster for will power. Of course, there are also some savory options worth mentioning. The signature Loch Fyne Crab Cannelloni with smoked cauliflower custard, lemon pearls, herb butter, and baby coriander is a theatrical (smoke swirls under a glass top)—and delicious—tour de force. A good lunchtime option is the three-course Market Menu, while for a real splurge opt for the eight-course tour menu. The surroundings are subtly dramatic: Think dark teal walls and crisp white tablecloths with a statement brass cluster chandelier.