The Cellar

Hiding behind the Scottish Fisheries Museum, a little way from Anstruther's harbour front, is this little gem of a restaurant. Housed in a 17th-century listed building, it has a charming cobbled courtyard, and original beams inside. On winter evenings, the fire crackles welcomingly, candles flicker on the tables, and the cooking is never less than a delight. Susan Jukes is a good advocate for husband Peter's food, knows her wines, and is full of useful advice when needed. The premises were once a cooperage and smokery in Scotland's herring industry, and something of that past is honoured in the starter of marinated herring with gravad lax that has been a tradition here for over a quarter of a century. Alternative, equally memorable dishes include crayfish bisque glazed with gruyère and cream, or an omelette stuffed with Finnan haddock. Mains continue to celebrate the harvest of the sea, perhaps with pesto-crusted cod with pak choi, basil mash and balsamic, or grilled halibut with smoked bacon, pine nuts and hollandaise. Meat-eaters might consider a piece of prime Scots beef, served with wild mushrooms, caramelised onions and stovies, in a grain mustard sauce. An interesting dessert idea is a version of Pavlova, filled with lemon curd ice cream, on rhubarb coulis.

Behind Scottish Fisheries Museum
Nearest station: Leuchars

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