Michelin-starred Edinburgh restaurant by Tom Kitchin celebrating Scotland's natural larder with 'from nature to plate' philosophy. Seasonal Scottish ingredients prepared with French techniques in converted whisky warehouse.
The Kitchin sits at 78 Commercial Quay in Leith, Edinburgh, in a converted whisky warehouse beside the docks. Chef Tom Kitchin opened the restaurant in 2006 and it earned a Michelin star the following year, which it has held since. The kitchen's guiding principle, From Nature to Plate, shapes a menu built around Scotland's natural larder: seasonal shellfish, venison and game, root vegetables, foraged ingredients and prime Scottish beef and lamb, handled with French classical technique.
The listing highlights roast grouse as a seasonal signature, a dish tied to the start of the grouse season in August, and a tasting menu that presents the kitchen's range. Menus change frequently with the season, so specific dishes can vary. A well-chosen wine list favours France alongside carefully selected bottles from other regions, and a selection of Scottish whiskies reflects the building's heritage.
The dining room has a stylish, relaxed feel with stone walls and a calm, welcoming service style. It is polished without the stiffness of some starred restaurants, and noise levels are comfortable for conversation. Dress is smart-casual to smart.
The listing shows opening Tuesday to Saturday for lunch and dinner, and reservations are required. Weekend dinners and the Edinburgh Festival period in August are the most competitive, so booking several weeks ahead is wise. The set lunch typically provides a more affordable introduction than the dinner tasting menu.
Leith is a pleasant neighbourhood to explore around a meal. The Shore has a collection of bars and restaurants along the Water of Leith, the former royal yacht Britannia is moored nearby at Ocean Terminal, and Edinburgh's city centre is a short bus or tram ride away. Scotland's capital offers few other settings that combine waterfront atmosphere with starred cooking. Seasonal produce drives every menu, so a spring visit highlights different Scottish ingredients from an autumn one, and the staff can explain the provenance of the meat, seafood and vegetables on the plate.
| Price | $$$$ |
|---|---|
| Hours | Tuesday-Saturday 12:15-14:00, 18:30-22:00 |
| Reservations | Required |
| Address | 78 Commercial Quay, Leith, Edinburgh EH6 6LX |
Signature dishes
- Roast grouse — $52
- Tasting menu — $125
Location
78 Commercial Quay, Leith, Edinburgh EH6 6LX
55.9763, -3.1698 View on map
Highlights
- Michelin-starred Scottish cooking in Leith
- From Nature to Plate seasonal philosophy
- Roast grouse and Scottish game in season
- Converted whisky warehouse setting
- Tasting menu and set lunch options
Tips for visiting
- Book several weeks ahead, especially in August during the Festival.
- Set lunch costs less than the dinner tasting menu.
- Look for grouse and game dishes from late summer into autumn.
- Combine with a walk along The Shore and the Water of Leith.
- State allergies when booking.
When to visit
Late summer and autumn for grouse and game; lunch for value.
Accessibility
Facilities in a converted warehouse vary, so step-free access should be confirmed with the restaurant when booking.
Visit, book or contact
Frequently asked questions
Who is the chef?
Tom Kitchin opened the restaurant in 2006 and leads its From Nature to Plate approach.
When is it open?
The listing shows Tuesday to Saturday, with lunch from 12:15 to 14:00 and dinner from 18:30 to 22:00.
Are reservations required?
Yes. Weekend evenings and August festival dates fill first.
Where is it in Edinburgh?
In Leith, at 78 Commercial Quay, a short bus or tram ride from the city centre.