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"Perched beneath its imposing 190-foot clock tower, I experienced a neo‑Renaissance landmark that has been central to Edinburgh since opening as the North British Railway Hotel in 1902; a recent multi‑million‑dollar makeover by Olga Polizzi and a spruce-up of interiors by Martin Brudnidzki bring layered, country‑inspired palettes and refreshed public rooms. Dining at Brasserie Prince uses French techniques to showcase Scottish ingredients (think Normandy onion soup and steak tartare), and as locals will tell you, the great clock famously runs three minutes fast to help people catch their trains—except on Hogmanay." - Rosie Conroy
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