Log in or register
My AA Account

Sign in to see your cover and request assistance online

Log in

Don’t have a My AA account?

You’ll need your policy or membership number

Create an account

Your Finances

Loans | Savings | Credit Cards

Your Driving Lessons

Book a lesson

AA Notable Wine List 2016-17
AA rating

About this rating

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.

Read more about AA ratings and awards

Dazzling technical skills not confined to the golf course

AA Inspector

At a glance

Vegetarian menu
Wines by the glass
Wheelchair access

Not everybody who pitches up at Gleneagles has come for the golf, although if you have, its settings scarcely get any more opulent than this majestic Perthshire estate. Inside the palatial surroundings of the hotel, however, there are discreet signs towards the autonomously run restaurant operation under Andrew Fairlie's aegis, one of Scotland's premier addresses for highly glossed contemporary cooking. The room itself is large and deliberately underlit, with nary a window from which to see the greens. What you're here for is food that combines impeccable prime materials with dazzling technical skill and polish. Certain dishes have become hardy perennials, but are no less impressive for that: the home-smoked lobster in lime and herb butter is an unforgettable lesson in matching sweet, rich and sharp flavours in one concise package. The same could be said of the ballottine of foie gras and peach with almond milk, another harmoniously realised dish, which acts as the perfect curtain-raiser on the Dégustation menu to a plump roast scallop matched with crab and salsify. Meat cooking is nervelessly assured too, as when tenderly roasted Highland roe deer comes with a bonbon of game, truffled celeriac and kale in a stickily reduced game jus. It's hard to miss the classical French underpinnings of these dishes, and yet the depths that are evoked from them are something else. A cheese interlude – deliquescent Brillat-Savarin served in a cornet wafer – precedes a frozen dessert of ringing intensity, perhaps coconut parfait with lychee sorbet and carpaccio-sliced pineapple.

Also at this location

Opening hours

  • Closed: 25–26 December, 3 weeks in January
  • Days closed: Sunday
  • Closed for lunch: all week
  • Dinner served from: 6.30
  • Dinner served until: 10


  • Chef: Andrew Fairlie, Stephen McLaughlin

Food and drink

  • Cuisine style: Modern French
  • Vegetarian menu
  • Wines over £30: 246
  • Wines by the glass: 16

Price guide

  • Starter from 31
  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome


  • Seats: 54
  • On-site parking available

Additional information

  • Seats: 54

Getting here

Off A9 at exit for A823 follow signs for Gleneagles Hotel

Use the AA Route Planner

Nearest train station

Contact the establishment
Press to call
Tell us about your visit

Thank you for your feedback