Under Martin's expert direction, the restaurant was awarded a Michelin star in 2001, an accolade that has been repeated every year since.
Situated on the shore overlooking the Water of Leith, the eponymous restaurant combines a calm and welcoming ambience with superb modern French cuisine, using the freshest ingredients sourced from throughout Scotland. The menu changes regularly to incorporate the best of seasonal produce. Our wines are carefully selected to suit our menus and the list is continually updated.
Situated on the shore overlooking the Water of Leith, the eponymous restaurant combines a calm and welcoming ambience with superb modern French cuisine, using the freshest ingredients sourced from throughout Scotland. The menu changes regularly to incorporate the best of seasonal produce. Our wines are carefully selected to suit our menus and the list is continually updated.
EatScotland Says:
In the heart of Edinburgh's Leith district, behind an unassuming and discreet frontage lies the sexy, classy, chic sophistication that is Restaurant Martin Wishart. The service alone is so good that it would be enough to merit a second visit but to top it all the food is simply exquisite. As close to perfection as I have experienced in a restaurant with a strong front of house team working in unison with the highly skilled and professional kitchen staff and chefs.
Roast Culzean Partridge; Puy lentils, salsify, roasted chervil root and armagnac jus: "Slices of roast partridge sat on a bed of Puy lentils which were surrounded by Armagnac jus. The partridge slices were neatly interspersed withcreamy roasted chervil root, purple julienne salsify and were garnished with some green chervil leaves." "Meltingly tender" "Perfect contrasts and combinations." "The slight sweetness of the Armagnac jus and roasted chervil root was offset by the earthy Puy lentils." "The partridge had been perfectly cooked and was moist and delicious."