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.

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.

5 editor picks for Haggis, neeps and tatties in Edinburgh, ranked by editorial score. All Edinburgh signature dishes · Haggis, neeps and tatties across every city.