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The Globe and Mail

In photos: Take a culinary tour of Edinburgh

Check out the city's hottest restaurant and tantalizing dishes

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A brioche, berry and meadowsweet-cream dessert at the Gardener’s Cottage.

Sophie Gerrard/The Globe and Mail

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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

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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

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Like many of the new restaurants in Edinburgh, industrial-chic Timberyard sources local ingredients.

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Smoked trout is served with crowdie (a soft Scottish cheese) and toasted oats at Cafe St Honoré.

Sophie Gerrard/The Globe and Mail

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Chanterelles are stemmed at Cafe St Honoré.

Sophie Gerrard/The Globe and Mail

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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

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Line-caught seabass is served with fregola, white asparagus and shellfish Béarnaise at the Honours.

Sophie Gerrard/The Globe and Mail

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The Honours head chef Paul Tamburrini takes a break from cooking.

Sophie Gerrard/The Globe and Mail

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