Fine dining in the Scottish HighlandsOur pick of the region’s AA Rosette restaurants
The best Highland restaurants
The Scottish Highlands are renowned for their rugged beauty, spectacular coastlines and sparkling lochs. But this diverse landscape isn’t just visually beautiful – it also produces world-class ingredients that form the backbone of the region’s rich culinary offering.
Here’s our pick of the Highland’s best restaurants, all with at least two AA Rosettes.
Dining Room, Tain
Glenmorangie House is renowned for its eponymous whisky – its Dining Room is equally special in its homage to its beautiful Highland surroundings. Expect a modern approach to Scottish cuisine, teaming up prime local ingredients with a resourceful and creative cooking.
Duisdale House Hotel, Isleornsay
Situated on the Isle of Skye’s southern tip, Duisdale House Hotel’s delicious cooking is served up alongside spectacular views. The two-AA Rosette restaurant sources only the best ingredients from Skye’s larder, serving up dishes that delight both the palate and the eyes.
Edinbane Lodge, Edinbane
This historic property on the Isle of Skye creates dishes with ingredients that are supplied by family and friends who farm the land and fish the waters all around the island. Experience a memorable culinary exploration, enjoyed in a relaxed and friendly atmosphere.
Kilcamb Lodge Hotel, Strontian
Standing on the shore of Loch Sunart, the striking views from this boutique hideaway paint an unforgettable backdrop to its outstanding 3-AA Rosette dining. The restaurant specialises in delivering exceptionally fresh seafood, served in comfortable surroundings.
Loch Bay Restaurant, Stein
Occupying a magical setting in a row of 18th-century lochside fishing cottages, Loch Bay is a cosy and unpretentious 16-seater seafood restaurant owned by husband-and-wife team Michael and Laurence Smith. Choose the ‘Skye Fruits de Mer’ set menu for a beautiful showcase of top-class local ingredients.
Michel Roux Jr at Inverlochy Castle, Fort William
This grand baronial castle at the foot of Ben Nevis hosts a culinary experience to savour, with Michel Roux Jr taking the helm of the kitchen. The setting is intimate yet formal, with the high ceilings and crystal chandeliers creating a real sense of history and opulence.
Located in the centre of Inverness, Rocpool uses local ingredients to serve fresh-tasting food that is inspired by flavours from around the world. The place has a real brasserie feel – the sharp, contemporary design combined with eye-catching views of the ancient castle adds to thrill of eating here.
Toravaig House Hotel, Isleornsay
A small, boutique hotel on the enchanting Isle of Skye, Toravaig House’s two-AA Rosette restaurant, the Iona, seats 26 people in a warm and intimate setting. On the menu you’ll find venison, lamb, seafood and vegetables, most of which is sourced from the island and its surrounding waters.
The Cross, Kingussie
Set in a converted 19th-century tweed mill inside the Cairngorms National Park, this country restaurant with rooms serves up top-notch three-AA Rosette dining. Opt for the six-course Signature Tasting Menu to sample the very best of the region’s seasonal produce.
The Inch, Fort Augustus
Occupying an old hunting lodge above Inchnacardoch Bay, The Inch’s restaurant boasts incredible views over the iconic Loch Ness. The menu has a strong sense of place, serving world-class fish, meat, game and vegetables, as well as award-winning cheese from across the region.
The Three Chimneys & The House Over-By, Colbost
This remote whitewashed cottage restaurant has become an iconic pilgrimage for foodies over the past four decades. The food from Welshman Scott Davies is firmly rooted in its island environment, and is lovingly created with the finest techniques of ancient Nordic and haute Scottish cuisine.
The Torridon 1887 Restaurant, Torridon
Part of the Victorian Earl of Lovelace’s turreted former shooting lodge, this restaurant gets its name from the year it was built. The setting exudes contemporary elegance – chef Paul Green and his team offer innovative British cuisine, underpinned by the motto ‘from field to fork’.