Fhior – Edinburgh
36 Broughton St
Edinburgh EH1 3SB
BY NEAL MARTIN |
The Food:
Rye and barley bread from Orkney with homemade butter
Barbecued langoustine wrapped in fermented rhubarb with split roasted shell, brown butter and lovage oil
Beetroot with nasturtium and elderflower juice with vinegar and salted gel
Six-day fermented kohlrabi with laver, Japanese nori with onion and garlic gel
Fhior presented a beautifully executed menu where the ingredients shone as bright as the expertise in the kitchen. Service was outstanding from start to finish, attentive but never fussy, reflecting the city’s more casual approach to dining compared to London’s top restaurants (though even there, many are loosening their ties and de-starching their collars).
