The Kitchin

Housed in the historic Port of Leith, this restaurant has been at the forefront of the Edinburgh dining scene for years. It’s no wonder it’s such a success, given the quality found in the balanced, flavoursome dishes that champion seasonal Scottish produce – come in grouse season and you won’t be disappointed. An array of menus includes a well-priced lunch option and the Prestige surprise menu, which offers the most complete experience. Try to get a table by the kitchen, which lets you in on the action via a large viewing window.

• "From Nature to Plate" Philosophy: The Kitchin’s unique culinary philosophy focuses on using the finest Scottish seasonal produce, emphasizing a direct connection between nature and the dining experience. This approach reflects chef Tom Kitchin’s passion for local ingredients and his Scottish heritage, blending it with French cooking techniques to create a distinctive menu.

• Location in a Converted Whisky Bonded Warehouse: The restaurant is uniquely situated in a historic whisky bonded warehouse on Leith’s waterfront, giving it an atmospheric and authentic setting that ties into Scotland’s rich cultural heritage and adds character to the dining experience.

• Prestige Surprise Menu with Kitchen Viewing: The Kitchin offers a "Prestige surprise menu" that provides the most complete tasting experience, and diners can request tables by a large viewing window into the kitchen, allowing guests to observe the culinary action firsthand—a rare feature in fine dining that enhances engagement and transparency.

The most honored or signature ingredients at The Kitchin, Leith, include:

• Orkney scallops: A signature dish features Orkney scallops baked in the shell, highlighting the restaurant's emphasis on fresh, local seafood with a long-standing presence on the menu.

• Pig’s head: Used in a technically skilled dish where the meat is boned and rolled into an unctuous ingot, paired with langoustine and crispy ear salad, showcasing nose-to-tail cooking and textural contrasts.

• Langoustine: Sweet and beautifully cooked, langoustine is featured alongside pig’s head in a signature dish, emphasizing simplicity and elegance.

• Sea buckthorn: Used in a sorbet, this ingredient adds a distinctive tartness and is part of the restaurant's creative palate for sorbets and ice creams.

• Trout: Featured in a trout tartlet amuse-bouche, representing the use of fresh, local Scottish fish in refined preparations.

These ingredients reflect The Kitchin’s focus on Scottish seasonal produce, technical precision, and balanced flavor and texture combinations in their Michelin-starred cuisine.

Tasting Menus

• Prestige Surprise Menu: £120
• 7 Course Tasting Menu: £110

A La Carte

• Hand-dived Orkney Scallops: £25
• John Dory: £35
• Pig's Head and Langoustine: £22
• Ox dish: £38

Desserts

• Pumpkin and Chocolate Gateaux: £12
• Rhubarb dessert: £10