The Cellar

This renowned seafood restaurant, close to the picturesque fishing village of Anstruther, is accessed by a delightful cobbled courtyard. A 400-year-old former cooperage, where barrels were made for the herring industry, it retains an old, rustic feel with roaring log fires, beams, stone floors and walls, and an eclectic décor featuring local art and pottery. The real draw is of course Peter Jukes' superb food and the restaurant has an established reputation, so it's worth booking in advance. The philosophy is simple and extremely successful, the very best fresh fish and other produce, cooked with care to allow the flavours to shine through. A daily-changing array of dishes uses consistently excellent produce, as in the chef's recommended creamy tart of lobster and smoked salmon served with warm dressed leaves, or steamed mussels with shallot, thyme and garlic broth. Exquisite main courses include pesto-crusted fillet of cod, pak choi with basil mash and balsamic dressing, or you might try one of the meat options - griddled fillet of Scottish beef perhaps, with caramelised onions, wild mushrooms and 'stovies' with grain mustard sauce. Terrific desserts feature the likes of layered terrine of chocolate mousses with orange liqueur custard. Front of house, Susan Jukes offers a warm welcome and can help you match suitable wines with the various dishes from a well chosen list.

Located behind Scottish Fisheries Museum
Nearest station: Leuchars

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