Martins Restaurant

Martins has been right at the top of most people's Edinburgh hit parade since 1983 and time has not tarnished its star status. Look for the forest green awning over the door, down tiny Rose Street Lane in New Town, it can be tricky, but it's worth the effort when you enter the congenial restaurant and find yourself in the able hands of a small, handpicked team. Martins paid attention to sourcing and quality of raw ingredients long before it was the fashion. It boasts a singularly fine line in wild caught fish and game, and the cheeses are renowned for their quality. Dishes change, but may include starter of foie gras and duck confit terrine with toasted truffle brioche and fig jam, main course of panfried seabass fillet and west coast langoustine new potatoes, and dessert of millefeuille of poached strawberries and red fruit sorbet.