We went to Edinburgh for a weekend winter break in December 2011 and I was put in charge of finding somewhere to eat. My first instinct of course was to search for top Edinburgh restaurants and that is how I discovered Castle Terrace a one Michelin Star Restaurant. We fell in love with it in our first bites of the three bite-sized amuse-bouches (squid ink and brandade parcel; liquid caesar salad in a bubble; margherita pizza). The liquid caesar salad was mind blowing.
From that evening and experience the decision was made introduce a new tradition, when we make our Christmas Break plans to visit family we incorporated a night in Edinburgh to revisit our favourite restaurant.
The service at Castle Terrace is impeccable. They make you feel welcome the moment you step in through the door and those that serve you cater to you needs whilst not being obtrusive . We were impressed by each of the staff, especially the sommelier. We had been to a two Michelin Star Restaurant in New York, L’Atelier de Joel Robuchon and the service there was cold and unwelcoming. Their excuse of a sommelier read the description of the wine on the back of the bottle for us, and only after we had asked him to tell us about what he had selected. Very poor and a story for another day.
But back to Castle Terrace. It was a delight. The food is inspiring, beautifully presented and extremely well thought out. You feel comfortably fed at the end of the taster menu, perfectly merry with the wines pairings and are given the time to truly enjoy and savour your meal.
I also loved that at the end of our meal they hand you a scroll of your menu to remember the night by. Only 4-5 months until our next visit.
I can’t recommend it enough, a first class experience that should be had by all. http://www.castleterracerestaurant.com
Our 2012 meal consisted of:
- Canapes: pizza margherita, salt cod barbajuan and caeser salad
- Carrot purée and coriander foam with a crumb of toasted cumin
- Homemade bread
- Salmon tartare with carrot vermicelli
- Scallops with cannelloni of tarragon and lemon
- Spelt risotto with crispy ox tongue and veal heart
- Hake fillet served on cod brandade with crisp potato
- Filet mignon of pork with braised fennel, smoked aubergine puree and a basil & olive jus
- Pistachio souffle with chocolate sorbet