Fishers in the City is a seafood restaurant in New Town, Edinburgh.
The New Town offshoot of the Leith Fishers seafood mini-chain in Edinburgh, on Thistle Street since 2001, a brasserie-style room running East Coast fish.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Cullen skink, Whole grilled lemon sole
Must order: Cullen skink for starters and the whole grilled lemon sole with brown butter.
Tip: The original Fishers Bistro on the Shore in Leith is the smaller, more ambient sibling if you want the Old Port version.
Address: 58 Thistle Street, Edinburgh EH2 1EN
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.
Mark Donald's basement dining room inside The Balmoral hotel on Princes Street in Edinburgh, Michelin-starred from 2003 to 2024 and still running fine-dining.
Signature: Loch Duart salmon with caviar, Aged Scotch beef with red wine jus
Order: The seasonal tasting menu; lunch sittings include a four-course at half dinner price.
Tip: The Bollinger Bar upstairs (also at the Balmoral) takes walk-ins for a glass of fizz before service. Smart-casual dress code enforced.
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.
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.
Mark Donald's basement dining room inside The Balmoral hotel on Princes Street in Edinburgh, Michelin-starred from 2003 to 2024 and still running fine-dining.
Signature: Loch Duart salmon with caviar, Aged Scotch beef with red wine jus
Order: The seasonal tasting menu; lunch sittings include a four-course at half dinner price.
Tip: The Bollinger Bar upstairs (also at the Balmoral) takes walk-ins for a glass of fizz before service. Smart-casual dress code enforced.
Stuart Ralston's Parisian bar a vin on Broughton Street in Edinburgh New Town, opened October 2025 on the former Fhior site, a wine-led bistro serving.
Signature: Braised duck hearts on toast with pickled green peppercorns, Grilled Iberico pork chop with cider-braised onions
Order: The pigs head croquettes with smoked paprika and whatever the kitchen is pouring by the glass.
Tip: Cocktail bar Vivien sits one flight below, run by the same team; an aperitif there then a table upstairs is the move.
Paul Gunning's Stockbridge basement dining room on St Stephen Street in Edinburgh, opened 2014, a 20-cover neighbourhood kitchen running set tasting menus.
Signature: Hand-dived scallop with cauliflower, Aged duck with cherry
Order: The six-course evening tasting menu; lunch runs a slimmer four-course at £40.
Tip: BYO Tuesday with a £7 corkage is a cheap way to bring a bottle from the Wine Pantry next door.
Paul and Lisa Wedgwood's Canongate dining room on the Royal Mile in Edinburgh, opened in 2007, a family-run fine-dining kitchen with a focus on Scottish.
Signature: Pigeon with foraged greens, Scallop with chorizo
Order: The pigeon with foraged greens, the kitchen's long-running signature plate.
Tip: The chef's table in the kitchen takes four guests; book a fortnight ahead for the demo-led version of the tasting menu.
