Moss

Absolutely unforgettable, best modern Scottish meal ever!! I had the most incredible food experience of my life. Every dish felt like a discovery, bold, beautifully presented, and bursting with modern Scottish flavors. And the best part? The menu keeps changing, so each visit is a new culinary adventure. Totally recommend this place to anyone excited to explore innovative Scottish cuisine!

Absolutely fantastic. The staff were sensational. The food exceptional. Venison was some of the best I’ve had in the world. The flavours within every dish were so deeply considered and complementary. If you eat at one place in Edinburgh…moss needs to be it. Thankyou so much guys for one of the best meals I’ve ever had.

The food quality at the restaurant was fine, and the presentation of the dishes was quite nice. However, the portions were rather small, and overall, the experience felt overpriced. The service also left a lot to be desired. We were only given a two-hour dining window, but no one informed us of this beforehand. After finishing our main courses, we were still hungry and ordered some additional bread. When we later tried to order dessert, we were told that our time was up and we had to leave. For an average of £100 per person, we expected a more relaxed dining experience, with enough time to properly enjoy our meal. At the very least, the staff should have informed us about the time limit when we ordered the bread, so we could have ordered dessert earlier if needed. Overall, not very happy with the experience and unlikely to return.

Absolute 5 star experience all round. The service was fast which I like for a lunch service and the food was sublime. My hake was perfectly cooked and I really enjoyed the different textures of accompanying seaweeds. I added the Orkney scallop dish which I really liked - layers of raw scallop and chorizo from easy coast cured. My friend loved his venison dish and he couldn't recommend enough. Also very good value all round for such amazing locally sourced produce.

We had the best experience here! It was relaxing and unpretentious. Everyone was so enthusiastic about the food and we were very happy to eat. From the delicious lamb fat bread to the celeriac, the gnudi to the roe deer, the chiffon to the candyfloss, the lovage spritz to the Scottish tea - the entire meal was both beautiful and delicious. We left smiling ear to ear and we can't wait to return. Thank you!

So glad we passed by Moss during our stroll through the neighborhood! We were intrigued by their small menu, farm-to-table concept, where all ingredients are sourced locally from Scotland. We ordered everything on the menu, and every dish was a delight. Chef Henry and Dylan served us, both highly knowledgeable and passionate about explaining the cooking process. Carefully crafted and every menu was very well thought off with ingredients being mindfully curated. Loved everything, but here are my top three: 1. Winter leaf gnudi with onion broth 🤍 2. Table-smoked wild bird 3. Celeriac (Focaccia and salad must have as sides) We enjoyed the cozy and relaxed atmosphere, as well as the warm conversation with the staff. Eddie was very helpful and friendly, accommodating a last-minute reservation and some changes. Overall, it was a delightful dining experience and definitely one of the highlights of our trip to Edinburgh. The prices were very reasonable, and both our hearts and stomachs were full—I highly recommend it and have no doubt they’ll make it big soon. Can’t wait to come back and try their spring/summer menu! ✨

Here you can get nice wine, localy sourced ingredients and food made with perfection. All dishes are well thought out, seasoned perfect and nicely plated. In the way every single ingredient gets the right amount of attention you can feel that the headchef is formed by "Noma". You won't find any ingredient on your plate which you cant taste fully. But there is also room for improvement in some ways, like the service team which is absolutely lovely and reccommends great wines, but is not really experienced. In the beginning of the evening i was sitting alone and the music was very silent so it was awkward sitting there with the two young service members standing there at the other side of the room. And in the way the Interieur is placed there is no way to not exchange awkward looks with the Team. But all in all i would say this restaurant has such a potential that with some small improvements its becoming an Institution, because the food is absolutely perfect, ingredient focused with great wines and the Team is something that can be trained easily. „Moss“ is an absolute rising star....and where else you can get fine dining Candy floss.

Amazing food beautifully presented in a relaxed and friendly venue. Locally sourced and very clear provenance, I even learned when and where the deer was shot for my venison!