Number One, The Balmoral

The Balmoral is Edinburgh's most prestigious hotel, a classic of the Edwardian railway age in the city's most coveted Princes Street postcode. Naturally, it is no slouch in the looks department: the flagship Number One restaurant was designed by Olga Polizzi to exude class, which it does in spades, thanks to the deep lustre of onyx-red lacquered walls, golden velvet banquettes, ankle-deep carpets, and tables separated by oceans of space. The confident and well-established kitchen remains under the charge of Jeff Bland, who continues to chart a classically-French course, with modern re-workings in dishes based on pedigree Scottish produce. A typical starter might see a roulade of foie gras sharing a plate with endives, fig and grape vinaigrette, and smoked almonds, or there might be plump West Coast scallops, teamed with celeriac purée, pig's cheek, pak choi, peanuts and lime jus. Fish is always a good bet: monkfish with langoustine, chive gnocchi, leeks, and saffron sauce, for example, while meaty options could offer Borders venison with braised lentils, Jerusalem artichoke, beetroot and pickled walnuts. The same luxurious vein runs through to desserts such as chocolate chiboust with pineapple and cardamom purée and lime sorbet.