Edinburgh chef Tom Kitchin’s eponymous flagship restaurant has remained a constant beacon of quality in a Scottish restaurant scene that has improved markedly over the past two decades. Launched in 2006, for almost 20 years the restaurant has been the benchmark for high-end, seasonal dining in the city thanks to the immense skill of its chef-patron and his team and the bounty of top-class ingredients at its disposal.
The Kitchin serves modern British cuisine influenced by French cooking techniques that Kitchin acquired while working with Gallic culinary greats Pierre Koffmann, Alain Ducasse and Guy Savoy. The best way to experience the restaurant is with its surprise tasting menu - a vegetarian and prestige option is also available - although a la carte options are also on offer. What won’t come as a surprise is the quality of ingredients on the plate, or the precise cooking techniques involved, with wagyu, turbot, veal sweetbreads, and scallops all likely to put in an appearance - his signature of boned and rolled pig’s head with roasted tail of west coast langoustine is also almost guaranteed to be on the menu.
The wine list follows in a similar vein with a number of big hitting wines from Burgundy and Bordeaux among the 30-page selection and whisky lovers are equally well catered for with a vast selection that takes in Islay, the Highlands, Speyside, Cambeltown, the Lowlands and the islands.
The Kitchin serves modern British cuisine influenced by French cooking techniques that Kitchin acquired while working with Gallic culinary greats Pierre Koffmann, Alain Ducasse and Guy Savoy. The best way to experience the restaurant is with its surprise tasting menu - a vegetarian and prestige option is also available - although a la carte options are also on offer. What won’t come as a surprise is the quality of ingredients on the plate, or the precise cooking techniques involved, with wagyu, turbot, veal sweetbreads, and scallops all likely to put in an appearance - his signature of boned and rolled pig’s head with roasted tail of west coast langoustine is also almost guaranteed to be on the menu.
The wine list follows in a similar vein with a number of big hitting wines from Burgundy and Bordeaux among the 30-page selection and whisky lovers are equally well catered for with a vast selection that takes in Islay, the Highlands, Speyside, Cambeltown, the Lowlands and the islands.
