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.<\/p>\n
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.<\/p>\n
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. <\/p>\n
Finally he makes his way to the Isle of Skye to try the oysters, haddock, and langostines at the Three Chimneys restaurant.<\/p>\n
You can read the NYT article on the best restaurants in Scotland here: NYT: A Taste of Scotland<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n