Visit La Garrigue, arguably the most authentic French restaurant in town and be transported into the Languedoc region of France. Enjoy the food, sample the 'Terroir wines' and the warm service. Winner 'Les Routiers Guide; Scottish restaurant of the year'.

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• What are these?

• Average price 2 courses:
   £22.50 (set lunch)
   £40 (evening meal)
• House wine: £19.50 per bottle

• Hitlisted
• High point: High expectations are met by the highest standards
• Low point: Prepare to crack open your piggy bank
• Food served: Tue-Fri noon-2pm, 6.45-9.30pm; Sat noon-1.30pm, 6.45-9.30pm. Closed Sun/Mon
• Open since: 1999
• Also offers: Vegetarian options (at least 25% of menu), Childrens portions, Wheelchair access

The List's Eating & Drinking Guide 2008 is now in the shops.

This review is from the 2007 edition.

Competition for those most sought-after of food accolades may be hotting up down at the Shore, but with one Michelin star already tucked firmly into his apron strings, Martin Wishart's eponymous venue remains a mecca for Edinburgh's high earners and food connoisseurs. Following a sophisticated refit in 2006, beige is the decorative order of the day. Stylishly contemporary, it's a reserved canvas that allows the artistry on every plate to project. Featuring the likes of mushroom and Madeira consommé with roe deer and black pudding ravioli, and beetroot and apple gallette, ahead of a wild sea bass with cauliflower and shrimp gratin above, cod brandade below, on a caviar and champagne velouté, dinner follows two formats: à la carte or an extravagant seven-course tasting menu (£60). Vegetarian versions of both are available, while the latter also offers an accompanying wine menu (£50). Regardless of the route chosen, from the truffle-honeyed, cured Shetland salmon, presented as one of a quintet of canapés, to the upper crust of your passion-fruit soufflé, dishes are divine and the service second to none. Although prices also verge on the spectacular, when you consider every mouthful is a product of years of training under some of France's foremost chefs and the finest seasonal ingredients Scotland's larder can muster, they do seem utterly justified.