"Gamba For a while now, Scotland has boasted—justifiably—about its abundance of high-quality foodstuffs, including fresh fish from the clear, frigid waters surrounding the country and its hundreds of coastal islands. For a taste, head to Gamba, a smart basement restaurant opened in 1998 that’s known for its excellent seafood. Here, chef patron Derek Marshall presents classic French cooking with an Asian twist, using only sustainable fish and in-season produce. Try the signature fish soup (made with Portland crabmeat, stem ginger, coriander, and prawn dumplings), followed by the Isle of Gigha halibut (served with king prawns, mussels, mangetout, maple syrup, and lime)."