After stints in a clutch of three-Michelin-starred restaurants in London, Paris, and Monte Carlo, Tom Kitchin came home and opened his own restaurant in an old whisky warehouse in the rejuvenated Leith docklands in 2006. Just seven months later, at the age of 29, he became the youngest chef-proprietor to be awarded a Michelin star. Other notches on his belt include a string of TV appearances, from "The Great British Menu" to "Master Chef" judging. His philosophy, From Nature to Plate, (also the name of his first book published in 2009) focuses on Scotland's abundant natural larder. Don't miss the signature surf and turf starter, pig's head and langoustine. Mains of note include Ox (boudin of Inverurie ox tongue with braised ox shin, bone marrow potato, Parisienne carrots, and Perthshire girolles) and Lamb (a selection of Highland lamb with raw vegetable salad and black olive jus).  The restaurant is intimate and understated, despite the cheffy window onto the kitchen. Some people find Michelin-starred dining intimidating. This isn't.