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Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Spectacular contemporary cooking in a grand holiday retreat

AA Inspector

At a glance

Open all year
Credit cards accepted

Douneside was built by the MacRobert family in 1888 as a holiday home, and a rather sumptuous one at that, complete with a central battlemented tower. For many years, the house served as a vacation retreat for members of the armed forces, but has now been relaunched more comprehensively as a destination hotel. The Royal Deeside surroundings provide plenty of pastoral tranquillity, while David Butters' kitchen aims to hit the heights, with a five-course tasting menu and three-stage carte of spectacular, seasonally based contemporary dishes. An opening morsel of beetroot sorbet on creamy lardo with candied pecans and apple julienne has plenty to say for itself, and may be succeeded by smoked pigeon and foie gras, anointed with crystal-clear consommé at the table. Then comes very lightly smoked salmon done in a bain-marie with keta and beluga caviars, before a majestic principal dish showcases Highland venison in a deep chocolate-infused jus with spring cabbage and salsify. Dessert could be rich chocolate delice with magically perfumed pear sorbet, cherry purée and chocolate tuiles. Scottish cheeses served with quince, celery, grapes and oatcakes puts the seal on a virtuoso performance. A simpler lunch menu offers smoked salmon platters and excellent sandwiches, and the wine list suits the context for grandeur and class.

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Opening hours

  • Open all year

Chef

  • Chef(s): David Butters

Price guide

  • Credit cards accepted
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