Tom Kitchin’s classical training under legendary names Pierre Koffmann, Guy Savoy and Alain Ducasse underpins his cuisine at The Kitchin, the Leith whisky warehouse-turned-restaurant that he and his wife, Michaela, opened in 2006. Edinburgh diners know to head here in search of Scottish shellfish and game in season, and those labor-intensive techniques few now bother with; Kitchin’s boned and rolled pig’s head with roasted langoustine tail and crispy ear are a case in point. Classicism reigns on the Francophile wine list.