Dulse West

Dulse in the West End brings the romance of Scotland’s shores to the heart of Edinburgh, pairing classic seafood cookery with a deft, modern touch.

Created by Chef Dean Banks, it is a love letter to local waters and the people who harvest them, with a menu that lets pristine produce speak in clear, confident tones.

This is a hideaway with two moods. Downstairs, an intimate wine and cocktail bar invites lingering over small sharing plates, all low-lit conviviality and easy charm. Upstairs, the seafood restaurant unfolds in a cosy, unhurried rhythm, where friendly hospitality and relaxed polish set the pace for an evening well spent.

The kitchen’s compass points to clear, bright flavours and confident technique. A winter tasting menu threads familiar shores through fresh ideas: think arbroath smokie croquette enriched with brown crab emulsion, and peppered trout lifted by crème fraîche and house pickles.

Indulgence is measured with a deft hand, with optional add ons such as roast Orkney scallop in truffled peppercorn sauce with aspen fries, to St. Abbs lobster glossed in garlic and herb butter.

Settle in for a feast above. The nets are full, the welcome is warm, and the evening is yours for the taking.