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No restaurant has been more responsible for a culinary renaissance in Scotland than this place, set inside the walls of a former stable and with a wonderful, almost jungled, outdoor courtyard with tables at its core (the place for romance when the weather is nice). The ever-changing menu is always creative, and might feature haunch of Galloway roe deer, poached wild seabass, West Coast langoustines or, a specialty here veggie haggis. Most restaurants entering their fifth decade don't age this well (the Chip was founded in 1971) but this one remains on the top of its game.