All Classical

Martin Wishart’s eponymous restaurant on the Leith waterfront celebrates 20 years in 2019. The dining room is a model of contemporary luxury, all carpeted floors and white-clothed tables nicely spaced. Wishart learned from the old guard; he came up via the Rouxs, Marco Pierre White and John Burton-Race. What to expect? Perhaps Shetland squid with puy lentils and lomo de Read more...

In the early ’70s, when sommelier Giorgio Pinchiorri and his wife, the Annie Féolde, started their wine bar, the food was limited to some appetizers. But it wasn’t long until the place became better known for Annie’s wonderful cooking, becoming so popular they decided to turn it into a restaurant that eventually became an important ichapter in culinary history. The service is still perfect, and the wine list remains Read more...

Thirty years ago, Breton-born chef Philippe Léveillé decided to call Italy home, making a life for himself in the kitchen of this restaurant. With his unique way of combining Mediterranean ingredients with the butter-based cooking of France, he found an audience with both international gourmets and the local population. His menu includes a number of classic dishes, such as risotto with mushrooms and sweet cheeses or cold pasta with oysters and caviar, or his new creations such as Read more...

In 1970, Gianluigi Morini asked Nino Bergese, Italy’s most famous chef, to take the reins of this kitchen. Though Berghese left us in 1977, he made the place famous and his “cook of kings, king of cooks” approach to cuisine lives on via his pupil Valentino Marcattilii and Marcattilii’s nephew, Massimiliano Mascia, who has added a contemporary touch to dishes like the famous uovo in raviolo. Excellent service is provided by Natale Marcattilii, Read more...