Review on Dubh Prais Restaurant
'We have that Edinburgh rarity - a genuinely Scottish restaurant,' noted one reviewer after visiting this romantic cellar rendezvous midway between the Castle and Holyrood Palace. 'Dubh Prais' is approximate Gaelic for a 'black cooking pot', and images of the eponymous culinary receptacle appear everywhere.
James and Heather McWilliams are devotees of the Scottish larder and bolster their supplies with home-grown herbs. They procure seafood from the West Coast, lamb from Melrose, venison and pheasant from the Highlands and much more besides. The result is a celebration of native cuisine - with a few add-ons from elsewhere.
To begin, there might be wild mushrooms and Ayrshire bacon on a bed of greens or a mixed Inverawe smoked platter of goose, venison, ham and duck. Main courses take in everything from roast salmon with almond and lemon butter to fillet steak with Arran mustard and whisky sauce, while desserts fly the flag with Atholl Brose and butterscotch terrine.
Restaurant Opening Times
Dinner: 5.00 - 10.30pm Tue-Sat
Accepted credit cards
Visa, Master Card, American Express