This New York Times article features three of the best restaurants in Scotland: 2 Quail, Summer Isles Hotel, and Three Chimneys. The article details a journalist’s travels through Scotland to visit each one, sampling some of each restaurant’s best cuisine.
From the introductory story about a Scottish chef insisting he try haggis for breakfast to the revelation that he was in town to visit the Highlands and sample some salmon and langoustines, the article gives the reader an introduction to his tour of Scotland.
From there he details his experiences at each of 2 Quail, Summer Isles, and Three Chimneys restaurants. He starts by sampling some traditional but disappointing fare at 2 Quail in Dornoch. From there he moves on to the scallops and desserts at Summer Isles Hotel in Achiltibuie.
Finally he makes his way to the Isle of Skye to try the oysters, haddock, and langostines at the Three Chimneys restaurant.
You can read the NYT article on the best restaurants in Scotland here: NYT: A Taste of Scotland.
1 Comment on NYT on Best Restaurants in Scotland
Comments are closed.
It has to be said that the Scottish have become endeared to the TV Dinner despite being surrounded on all sides by fantastic freerange, organic and wild foods. Unfortunately for visitors with more developed palets, this general food preference has been adopted by many Scottish restaurants, and establishments with good reputations, wonderful locations and views are dishing out fare that a Frenchman simply would not believe. My advice is to find a Scottish hotel run by Continental Europeans. Try The Russian Tavern on the Isle of Bute, for example.
It compares with an affordable Paris restaurant but with stunning views.