Frommer's Scotland 8th Edition - To Parent Directory

THE BEST PUBS 17nearby hills of heath and heatherand offers lovely rooms and great13 The Best Restaurants• The Tower (Edinburgh; & 0131/225-3003): The town’s hot newdining ticket lies on the top floorof the Museum of Scotland, anunlikely venue for one of Edinburgh’sbest restaurants. Featuringfresh seafood and an innovativemodern British cuisine, TheTower serves some of the city’stastiest fare based on the freshestof ingredients. See p. 92.• Martin Wishart (Edinburgh;& 0131/553-3557): Many foodcritics hail this newcomer as thebest restaurant in Scotland. If notthat, it ranks among the top five.Out in the port-bordering town ofLeith in Greater Edinburgh, itserves a modern French cuisine—dishes composed with qualityproducts and filled with flavor.See p. 94.• Ostlers Close (Cupar, near St.Andrews; & 01334/655-574):Chef Jimmy Graham is one of thefinest in the St. Andrews area, andhe’s known to pick his own wildmushrooms. Golfers with discriminatingpalates flock to this modestly14 The Best Pubs• Café Royal Circle Bar (Edinburgh;& 0131/556-1884): TheCafé Royal Circle stands out in acity famous for its pubs. Thislongtime favorite, boasting lotsof atmosphere and Victoriantrappings, attracts a sea ofdrinkers, locals as well as visitors.See chapter 4.• Deacon Brodie’s Tavern (Edinburgh;& 0131/225-6531): Thisis the best spot for a wee dram ora pint along Edinburgh’s RoyalMile. It perpetuates the memoryfood using some of the best Highlandproduce. See p. 369.appointed place, which makes thebest use of fish and seafood fromthe Fife Coast and ducks from alocal free-range supplier. Everythingis delectable. See p. 256.• The Cross (Kingussie; & 01540/661-166): Housed in a cleverlyconverted 19th-century tweedmill, The Cross is a lot more chicthan you’d imagine. The menuitems are a celebration of Scottishingredients, prepared with moderninternational palates in mind.An example is the West Coastseafood salad with ultrafreshmonkfish, scallops, prawns, andasparagus. See p. 318.• Inverlochy Castle (near FortWilliam; & 01397/702-177):Cherubs cavort across frescoedceilings and chandeliers drip withVenetian crystal in a dining roomcreated in the 1870s for a mogul.A Relais & Châteaux member,Inverlochy is likely to draw aristocratsand movie stars with a cuisinefocusing on flavorful andnatural interpretations of Scottishdelicacies. See p. 329.of Deacon Brodie, good citizen byday and robber by night, the prototypefor Robert Louis Stevenson’sDr. Jekyll and Mr. Hyde. It’sbeen around since 1806 and has acocktail-lounge bar and a large,rowdy tavern. See p. 118.• Globe Inn (Dumfries; & 01387/252-335): In the Borders, this wasRobert Burns’s favorite howff(small, cozy room). Today, youcan imbibe as he did in a pubthat’s been in business since 1610.He liked the place so much that