Restaurant Martin Wishart: an occasion to be savoured
Edinburgh's first Michelin star was awarded in 2001 to Martin Wishart for the charming dockside restaurant he opened with his wife, Cecile, in the Port of Leith. In an environment that strikes the perfect balance between light and space, Martin serves up exquisite modern French cuisine, using the finest, freshest ingredients. Many consider this to be not only the best restaurant in Edinburgh, but one of the best in Britain.
On the plate
"The food looks beautiful on the plate and tastes just as good" - New York TimesMartin Wishart draws on classical French tradition, but has a light touch and an instinct for flavour that are all his own. Where he leads, customers will follow, safe in the knowledge that, in his hands, a lobster and smoked haddock soufflé or roast halibut with pig's trotters will have sensational taste and texture. The restaurant, which is open from Tuesday to Saturday for lunch and dinner, offers a seven-course tasting menu and an à la carte menu, and also vegetarian versions of both of these. The menus change regularly to take advantage of the best seasonal ingredients, organic where possible and carefully sourced from over 40 regular suppliers.
In the glass
A well-stocked cellar contains more than 400 wines from the old and new worlds. Each wine is selected by sommelier Vivien Antagnac, who came originally from Toulouse, and the collection is regularly reviewed to ensure that there is always a vintage to complement what's on the menu.At the scene
"This is food... as art" - The HeraldRestaurant Martin Wishart (54 The Shore; 0131 553 3557) sits across a cobbled street from the Water of Leith, the picturesque river which flows through Edinburgh. It is an airy and relaxed setting - guests dress according to their own mood, although a visit here is definitely a treat worth dressing up for. Martin's kitchen team consists of 10 chefs, including himself, and eight front-of-house staff headed up by two restaurant managers, Steven Spear and Steven Strachan.
Some history
Edinburgh-born Martin previously worked with Albert Roux, Marco Pierre White, John Burton-Race and Nick Nairn, in restaurants as diverse as Le Gavroche, The Grand Hotel in Amsterdam and Restaurant Marco Pierre White. He has received numerous accolades for Restaurant Martin Wishart, and currently holds four AA rosettes as well as a Michelin star. The Good Food Guide has twice named it Scottish Restaurant of the Year. Martin also does own-brand Shetland Isles smoked salmon - available online at www.martin-wishart.co.uk.GALLERY
