Ubiquitous Chip
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.
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.
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