In photos: Take a culinary tour of Edinburgh
Check out the city's hottest restaurant and tantalizing dishes
A brioche, berry and meadowsweet-cream dessert at the Gardener’s Cottage.Sophie Gerrard/The Globe and Mail
Chef Edward Murray, co-owner of the Gardener’s Cottage, plans next week’s schedule in the establishment’s vegetable garden.Sophie Gerrard/The Globe and Mail
An appetizer of hand-dived scallops and lamb sweetbreads with peas, fennel, sweet cicely and apple is ready to be served at Timberyard, a new addition to Edinburgh’s restaurant scene.Sophie Gerrard/The Globe and Mail
Like many of the new restaurants in Edinburgh, industrial-chic Timberyard sources local ingredients.Sophie Gerrard/The Globe and Mail
Smoked trout is served with crowdie (a soft Scottish cheese) and toasted oats at Cafe St Honoré.Sophie Gerrard/The Globe and Mail
Chanterelles are stemmed at Cafe St Honoré.Sophie Gerrard/The Globe and Mail
Cafe St Honoré, a brasserie-style farm-to-table eatery, is situated on a cobbled street in the city’s New Town district.Sophie Gerrard/The Globe and Mail
Line-caught seabass is served with fregola, white asparagus and shellfish Béarnaise at the Honours.Sophie Gerrard/The Globe and Mail
The Honours head chef Paul Tamburrini takes a break from cooking.Sophie Gerrard/The Globe and Mail