"Since opening Fhior in summer 2018, chef Scott Smith has been busy wowing food critics and putting his stamp on restaurant-centric Broughton Street. His previous project, Norn, down in Leith, was good—maybe excellent—but Fhior is even better, slicker, and more focused. Smith has a lightness of touch and just the right amount of everything: inventiveness, wit, and skill. Nothing is left to chance here; even lamb is ethereal. Other dishes to try: the monkfish with cauliflower and nasturtium capers, and the partridge with white currant. This restaurant prides itself on genuine sustainability while valiantly, but quietly, pushing up the standards of modern Edinburgh dining. And that's a good thing for all of us." - Caroline Eden
Kevin Gibson/Courtesy Fhior
