‘Stravaig’ is an old Scots word meaning ‘to wander’, which perfectly fits the Stravaigin’s ‘think global, eat local’ philosophy. In a busy street near the university, this popular bar/restaurant has earned two AA Rosettes and received an environmental award. The newly extended street-level café bar and basement restaurant draw the crowds to eat and drink among the contemporary decor, modern art and quirky antiques. It offers a long list of wines by the glass, a fair few internationally sourced bottled beers and real ales such as Argyll-brewed Fyne Chip 71. Expect innovative and exciting fusion food cooked from top-quality, seasonal Scottish ingredients – the same menu is served throughout. Until late morning you could have a full Scots breakfast or a vegetarian one, even going off-piste with Indonesian fried rice with bacon and king prawns, if you fancy. Slip in for lunch and begin with warm shredded pheasant, sweetcorn salad and salsa verde; lentil, quinoa roasted beetroot and fresh cow’s curd salad; or a baozi, namely a ‘wee’ steamed bun, perhaps filled with pork belly, kimchi, sesame mayo and chilli sauce. Typically available in the evening are tonkotsu ramen with chilli and garlic confit Pentland pheasant leg, slow-poached free-range egg, Asian greens and toasted nori; pan-fried hake, ginger and coriander potatoes, white pickled anchovies and mint relish; and ‘spice route curry of the moment’. There might also be award-winning haggis, Islay scallops, Inverurie lamb and Perthshire pigeon. The Stravaigin churns its own ice creams and sorbets, which feature as desserts, alongside milk chocolate and clementine trifle with cinnamon marshmallow.