The Scran and Scallie is a scottish gastropub restaurant in Stockbridge, Edinburgh.
Tom Kitchin and Dominic Jack's Stockbridge gastropub in Edinburgh, opened 2013, the casual-counterpart to The Kitchin running British classics in a Comely.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Fish and chips with mushy peas, Cullen skink
Must order: The fish and chips with mushy peas, plus a starter of Cullen skink to share.
Tip: The kids' menu is not patronising; the meatballs and mash is a proper plate. Sunday roast books out a week ahead.
Address: 1 Comely Bank Road, Edinburgh EH4 1DT
The Edinburgh outpost of London's Bombay-Irani cafe chain on St Andrew Square, opened in 2016, a 200-cover all-day room in the old Bank of Scotland HQ.
Signature: Bacon naan roll, House black daal
Order: The bacon naan roll for breakfast and the 24-hour house black daal at any other meal.
Tip: No dinner bookings under six; walk in from 17:30 and the wait is 30 to 60 minutes. Drinks at the basement bar while you wait.
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.
Signature: Cullen skink, Whole grilled lemon sole
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.
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.
