List of Michelin 3-star restaurants in the United Kingdom

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Waterside Inn, Bray, Berkshire (Nancy)

List of Michelin starred restaurants in Scotland

The List of Michelin starred restaurants in Scotland comprises dining establishments that have been awarded one or more stars in the Michelin Guide, a prestigious annual publication that reviews and ranks restaurants and hotels worldwide. The Michelin Guide awards stars based on the quality, creativity, and consistency of the food served.

Current Michelin Starred Restaurants[edit | edit source]

Edinburgh[edit | edit source]

  • Restaurant Martin Wishart - Located in the Leith area, this restaurant has been a staple in the Scottish fine dining scene since it was awarded its first Michelin star in 2001.
  • The Kitchin - Run by chef Tom Kitchin, this restaurant in Leith has held a Michelin star since 2007. It is known for its focus on seasonal and local produce.
  • Number One - Situated in the Balmoral Hotel, this restaurant has been recognized with a Michelin star for its modern Scottish cuisine.

Glasgow[edit | edit source]

  • Cail Bruich - This restaurant, located in the West End of Glasgow, received its first Michelin star in 2021. It is celebrated for its innovative approach to Scottish ingredients.

Isle of Skye[edit | edit source]

  • The Three Chimneys - Located in Colbost, this restaurant has been a culinary destination for many years and was awarded a Michelin star in 2014.
  • Loch Bay - Situated in Stein, this restaurant specializes in seafood and has held a Michelin star since 2018.

Perthshire[edit | edit source]

Former Michelin Starred Restaurants[edit | edit source]

  • 21212 - Located in Edinburgh, this restaurant held a Michelin star from 2010 to 2019.
  • Castle Terrace - Also in Edinburgh, this restaurant was awarded a Michelin star in 2011 but closed in 2020.

Michelin Guide Criteria[edit | edit source]

The Michelin Guide uses a set of criteria to evaluate restaurants, including the quality of the ingredients, the mastery of flavor and cooking techniques, the personality of the chef in their cuisine, value for money, and consistency between visits.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD