Restaurant Martin Wishart

Send us more details about this place.

The 2011/12 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2011) edition.

A meal at Martin Wishart's is pure theatre, filled with wonder and excitement. From the haggis bonbons with your aperitif through an exquisite little beetroot macaroon amuse bouche that literally dissolves on your tongue to raspberry-chocolate stick petits fours, this is food with wow factor. The show really kicks off with a starter of Orkney scallops baked in the shell, opened in front of you and then drizzled in truffle sauce, a decadent beginning. Alternatively, who would have guessed that a sliver of pickled turnip could set off foie gras, topped with marcona almond praline, so perfectly? The main event offers a choice of fish and meat sourced from the highest-quality suppliers, mostly in Scotland. A hedonistic choice finds fillet of Cornish Dover sole wrapped round a North Berwick lobster mousse and incredibly seasoned with a few little salty snails and puréed green pepper. For the finale, an assiette of rhubarb including sorbet, macaroon, cannelloni and madeleine cake leaves a fresh, cleansed palate. The Valrhona chocolate and salted praline layered torte will leave you with a sense of wonder, and the towering pistachio soufflé provokes cries of delight across the restaurant. Wishart has been presenting Michelin-star food to Edinburgh for over a decade and he’s set to remain for some time yet.

• High point: Gastronomic performance that makes everything else feel amateur
• Low point: The bill can take your breath away too!