Sheep's offal, oatmeal and onion encased in stomach lining, steamed and served with mashed turnip (neeps) and mashed potato (tatties). Edinburgh's defining plate, eaten year-round and ritually on Burns Night.
Where to eat it: 8 restaurants across 2 cities.
Haggis is older than the Robert Burns Address to a Haggis of 1786 that fixed it as Scotland's national dish, with versions in cookery books back to the 1430s. The Edinburgh recipe canonised the offal-oatmeal-onion mix in the city's tenements through the nineteenth century, and the Royal Mile chip shops normalised the deep-fried version a hundred years later. Macsween of Edinburgh, founded 1953 in Bruntsfield, became the supplier to most of the city's restaurants and the working butcher reference. Burns Night each 25 January is still the dish's high holy day; the addressing of the haggis is performed in pubs from the Grassmarket to Newington.
Common allergens: Gluten, Offal
Tip from the editors. Macsween haggis ships nationwide and is the working Edinburgh reference; for a vegetarian haggis the same brand makes a respected pulse-and-oats version that takes 75 minutes to steam.
Tom Kitchin's Leith dining room on Commercial Quay in Edinburgh, Michelin-starred since 2007, the kitchen that brought Scottish provenance back to fine.
Order: The Land and Sea five-course tasting menu, with optional wine pairings from a 400-bottle list.
Tip: Saturday lunch tastings are the most reliable booking; the chef's table in the open pass accepts two with 30 days notice.
Tom Kitchin and Dominic Jack's Stockbridge gastropub in Edinburgh, opened in 2013, the casual sibling to The Kitchin running British classics in a Comely.
Order: Fish and chips with mushy peas, or the Sunday roast that books out a week ahead.
Tip: Children's menu is taken seriously here; meatballs and mash is a proper plate.
James Thomson's heritage dining room at the top of the Royal Mile in Edinburgh, opened in 1979 inside Boswell's Court, the city's grand-occasion fine-dining.
Order: The Witchery Theatre menu of three courses at £50 before 18:30 or after 22:00, the only value play.
Tip: Ask for The Secret Garden, the second dining room down the stairs; the candlelit version of the experience.
The Dome on George Street in Edinburgh's New Town, opened in 1996 inside the former Commercial Bank building, a glass-domed grand brasserie room running.
Signature: Scottish smoked salmon platter, Roast beef Wellington
Order: Smoked salmon platter at lunch and the roast beef Wellington at dinner under the central dome.
Tip: The Georgian Tea Room at the back is a quieter alternative if the main hall feels too touristy at peak hours.
Howies on Victoria Street in Edinburgh, the Old Town flagship of David Howie Scott's Scottish-bistro mini-chain opened in 1990, the city's everyday Scottish.
Signature: Haggis bonbons with whisky cream, Aberdeen Angus steak
Order: Haggis bonbons with whisky cream as a starter and the Aberdeen Angus steak with peppercorn sauce.
Tip: Pre-theatre two-course menu from 17:30-19:00 is the value play. The Waterloo Place branch is the second-best room.
Stravaigin has cooked 'think global, eat local' in Glasgow's West End since 1994, a Gibson Street basement pairing homemade haggis with pan-Asian plates.
Signature: Homemade haggis, neeps and tatties, Buttermilk fried chicken
Order: The homemade haggis, neeps and tatties, on the menu since the restaurant opened.
Tip: The ground-floor cafe-bar takes walk-ins and shares the kitchen; the basement restaurant is the sit-down booking.
The Ubiquitous Chip has anchored Ashton Lane, Glasgow since 1971, a cobbled West End courtyard institution serving modern Scottish cooking and venison haggis.
Order: The venison haggis with clapshot and whisky sauce, on the menu in some form for decades.
Tip: The upstairs Brasserie is cheaper and takes walk-ins; the ground-floor Restaurant is the full-dress experience.
Two Fat Ladies at The Buttery is Glasgow's oldest restaurant, an 1870 Argyle Street room panelled in dark wood and built around Scottish seafood and game.
Order: Whatever landed that day from the fish board, plus the pre-theatre menu if you are heading to a show.
Tip: The dark Victorian rooms make this a special-occasion booking; ask for a table in the original panelled front room.
More cities are in research. Want haggis, neeps and tatties covered somewhere specific? Tell us where you want to eat.