The Wee Restaurant

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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.

There is a Tardis like feel to this remarkable place. Nestled under one of the towering legs holding up the Forth Rail Bridge the candlelit glow through cottage style windows welcomes you in to a surprisingly open space with quarry floor tiles, whitewashed brick walls and a skylight above. Restaurant manager Jim Gallagher’s easy but efficient service enhances the feel of relaxed space. Wee it may be but the powerhouse in the kitchen really lifts this place to a high level. Simple set menus with broad brush ingredients make it hard not to find something of delight. Melting rabbit boudin is balanced by a rich black pudding and salad leaves so fresh they might have just been picked. A classic veal blanquette modernised with a delicate light sauce and home-made pasta is a triumph of balanced and well-matched flavours. Similarly, a large chunk of hake is set off with a vibrant salsa verde. Craig Wood sources well, combines ingredients with flair and cooks them briefly. One of Fife’s best.

• High point: Spontaneous fresh cooking
• Low point: Ersatz pop music

Listed in The Larder – in the shops now or buy online.

Wee it may be but the power house in the kitchen really lifts this place, tucked under a leg of the Forth Bridge, to a high level. Simple set menus are packed with delight: melting rabbit boudin balanced by a rich black pudding and super-fresh salad leaves, or a classic veal blanquette modernised with a delicate light sauce and home made pasta that’s a triumph of balance and well-married flavours. Chef Craig Wood sources well, combines ingredients with flair and cooks them briefly. One of Fife’s best.