Address:
Union Street, Fortrose, nr Inverness, IV10 8TD
Cuisine(s):
International, Fusion, Gastropub
Avg. Cost Per Head Lunch:
N/A,
Dinner:
£19.00
(also serves the best beer in the area)
Cafe 1
01463 226200Café 1 has received wide acclaim for its contribution to the cause
of good Scottish food in Inverness. The décor is stunning with an overall
impression of richness and warm comfort. No wonder people keep on coming back.
Address:
75 Castle Street, Inverness, IV2 3EA
Cuisine(s):
Modern European
Avg. Cost Per Head Lunch:
£14.00,
Dinner:
£29.00
Harry Ramsden's
- Inverness For over 75 years Harry Ramsden's have become synonymous with
their famous fish and chips. Almost as well known are their mushy peas, a
British favourite. This chain offers great food whether in their restaurants
or as take aways.
Address:
Inshes Retail Park, Inverness, IV2 3TW
Cuisine(s):
Fish & Chip, Seafood
Avg. Cost Per Head Lunch:
N/A,
Dinner:
N/A
Java World
Bistro
Address:
25-27 Church Street, Inverness, IV1 1DY
Cuisine(s):
Indonesian, Japanese, Scottish
Avg. Cost Per Head Lunch:
£12.00,
Dinner:
£25.00
Mustard Seed
Restaurant, The 01463 220220
Opened in 2001
and situated on the banks of the River Ness, The Mustard Seed is a relaxed and
informal, modern style family restaurant. Located in a former church, The
Mustard Seed retains the feel of its former existence with its high, vaulted
ceilings and mezzanine floor.Address:
16 Fraser Street, Inverness,
IV1 1DW
Cuisine(s):
French, Modern, Scottish
Avg. Cost Per
Head Lunch:
£19.00,
Dinner:
£38.00
Also own
The Kitchen across
the river; similar food.
Number 27 01463
233077
Address:
27 Castle Street, Inverness, IV2 3DU
Cuisine(s):
Grill, Scottish, Seafood
Avg. Cost Per Head Lunch:
£14.00,
Dinner:
£26.00
Pizza Express -
Inverness 01463 709700Pizza Express remains a hugely popular bedrock of casual
eating. Its popularity is testimony to the fact that across the country, they
have restaurants where you will always be guaranteed a good nosh, with
children's tastes being well catered for.
Address:
Unit B, Eastgate Centre, Inverness, IV2 3PP
Cuisine(s):
Pizza & Pasta
Avg. Cost Per Head Lunch:
£15.00,
Dinner:
£21.00
Reserve Restaurant at The Rocpool Reserve Hotel 01463 240089
Address:
Culduthel Road, Inverness, IV2 4AG
Cuisine(s):
Italian, Modern
Avg. Cost Per Head Lunch:
£18.00,
Dinner:
£35.00
Restaurant at
Culloden House Hotel 01463 790461Culloden is a
handsome, typical Scots country house which has the dubious distinction of
having been Bonnie Prince Charlie's quarters at the time of the Battle of
Culloden. It was to this house that many of the wounded Jacobites were brought
after the conflict only to fall victims to "Butcher" Cumberland, who carried
out his orders with awful precision.
Address:
Culloden, Inverness, IV2 7BZ
Cuisine(s):
International
Avg. Cost Per Head Lunch:
N/A,
Dinner:
£34.00
Restaurant at
Dunain Park Hotel 01463 230512
Address:
Inverness, IV3 8JN
Cuisine(s):
Modern, Scottish
Avg. Cost Per Head Lunch:
N/A,
Dinner:
£48.00
Restaurant at
The Bunchrew Hotel 01463 234917
Address:
Inverness, IV3 8TA
Cuisine(s):
Modern European, Scottish
Avg. Cost Per Head Lunch:
N/A,
Dinner:
£47.00
Restaurant Chez
Christophe 01463 717126The Auld Alliance is alive and well if Chez Christophe
is anything to go by, offering a union of French cuisine with the best of
Scottish produce. It is tiny, out of all comparison with the clout it packs,
just sixteen covers, but this only serves to enhance the illusion that you are
dining in somebody's home.
Address:
16 Ardross Street, Inverness, IV3 5NS
Cuisine(s):
French, Modern
Avg. Cost Per Head Lunch:
N/A,
Dinner:
£41.00
Riverhouse
Restaurant, The 01463 222033This dignified and welcoming restaurant
overlooking the River Ness offers well-prepared and locally sourced food in a
wide variety of dishes which all follow much the same pattern of traditional
with modern.
Address:
1 Greig Street,
Inverness, IV3 5PT
Cuisine(s):
British, Modern,
Seafood
Rocpool
Rendezvous 01463 717274To anybody who has been reared on a diet of tartan and
dark oak in matters of décor, Rocpool must come as something of a shock. A
glass confection occupying a key site on the River Ness it certainly speaks
for a modern Scotland, and attracts very considerable attention.
Address:
1 Ness Walk, Inverness, IV3 5NE
Cuisine(s):
Modern European
Avg. Cost Per Head Lunch:
£13.00,
Dinner:
£40.00
Room, The
Address:
73 Queensgate, Inverness, IV1 1DG
Cuisine(s):
Grill, Scottish, Seafood
Avg. Cost Per Head Lunch:
£12.00,
Dinner:
£26.00
Stag and Haggis
Restaurant, TheLoch Ness House is a welcoming family run hotel that offers
genuine Highland hospitality. Backed with the knowledge and experience of
hoteliers, who also have a keen awareness of what today's visitors to the
Highlands require, the hotel is able to meet and often exceed expectations.
Address:
Loch Ness House Hotel, Glenurquhart Road, Inverness, IV3 8JL
Cuisine(s):
International, Scottish, Breakfast
Avg. Cost Per Head Lunch:
N/A,
Dinner:
N/A
Muir of Ord
Ord Arms Hotel
Telephone:
01463 870286
Our extensive
menu offers choices to suit most tastes and are freshly made to order. Our 3*
award winning chef's menu includes various choices of chicken & game, fish,
oriental, continental and from the grill as well as the vegetarian menu. We
have an extensive choice of white and red wines to compliment your meal
and also offer a children's menu. The majority of our mouthwatering desserts
are home made.
Ord House Hotel
Telephone:
01463 870492
Country-house
hotel with an elegant dining room where wide-ranging, creative menus are
offered. Awarded one AA rosette. Dinner: £26
Takaways: Khan Tandoori; Finny’s Chippy
Beauly
Beauly
Tandoori Restaurant
High Street
The Friary Fish & Chip Shop
The Square
The Priory Hotel
01463
782309
The Square, Beauly IV4 7BXThe quality of the local produce is reflected in
every dish served here. You would expect the best Scotch beef, venison and
fish. A relaxed, informal atmosphere backed by a super-efficient, friendly
staff have helped make The Priory the success it is today.
Lovat Arms Hotel 01463 782313
Beauly, IV4 7BS
A mere stone's throw from The Square, the hub of the village, the Lovat Arms
boasts an award-winning restaurant that majors in traditional reared local
beef, lamb and venison. Recommended by Egon Ronay and RAC three-star listed,
it also serves up the freshest fish and game from nearby estates and rivers.
Easter Kinkell
Kinkell
House Hotel
Tel:
01349 861270
We operate a Table d’hote menu which changes daily, along with an A la carte
menu based on traditional Scottish and Seafood dishes. Our kitchen serves the
finest locally sourced fresh Scottish produce and is served in a warm and
friendly atmosphere in our charming dining room with views to die for.
Dinner Menu £23.95
Dingwall
Tulloch Castle Hotel
Tel: 01349 861325
Our top
chef takes full advantage of nature's abundant harvest from nearby sea, lochs,
rivers and our rich farmland and manages to combine simplicity with
sophistication to ensure that you enjoy the very best of Highland cuisine.
What to eat
The quintessential Scots dish is haggis, a type of rich sausage meat
made from spiced liver, offal, oatmeal and onion and cooked inside a bag
made from a sheep's stomach. Though more frequently found on
tourist-oriented menus than the dining tables of Scots at home, it's
surprisingly tasty and satisfying, particularly when eaten with its
traditional accompaniments: "bashed neeps" (mashed turnips) and "chappit
tatties" (mashed potatoes). The humble haggis has become rather trendy in
recent years, appearing in swanky restaurants wrapped in filo pastry or
drizzled with berry sauce, and a vegetarian version is widely available.
Other traditional dishes which you may well encounter include stovies,
a tasty blend of onion, sliced potato and scraps of meat, or various forms
of meat pie: a Scotch pie has mince inside a circular hard pastry
case, while a bridie, famously associated with the town of Forfar,
has mince and onions inside a flaky pastry crescent. In this cold climate,
home-made soup is often welcome; try Scots broth, made with
combinations of lentil, split pea, mutton stock or vegetables and barley. A
more refined delicacy is Cullen skink, a rich soup made from smoked
haddock, potatoes and cream.
Scots beef is delicious,
especially the Aberdeen Angus breed, though Highland cattle are also rated
for their depth of flavour. Scots farmers, aware of the standards their
produce has reached, have preciously guarded their stock from the recent
troubles associated with BSE and foot and mouth disease. Venison, the
meat of the red deer, also features large – low in cholesterol and very
tasty, it's served roasted or in casseroles, often cooked with juniper and
red wine. Other forms of game are quite often encountered, including
grouse, which when cooked properly is strong, dark and succulent; pheasant,
a lighter meat; pigeon and rabbit.
Scottish fish and shellfish are the envy of
Europe, with a vast array of different types of fish, prawns, lobster,
mussels, oysters, crab and scallops found round the extensive Scottish
coastline. Fresh fish is normally available in most coastal towns, as well
as the big cities, where restaurants have well-organized supply lines.
Elaborate dishes are sometimes concocted, though frankly the simplest
seafood dishes are frequently the best. The prevalence of fish farming, now
a significant industry in the Highlands and Islands, means that the
once-treasured salmon is widespread and relatively inexpensive – its pale
pink flesh is still tasty enough, though those concerned about the
environment might want to favour fish sourced from carefully managed farms,
while some connoisseurs keep an eye out for the more delicately flavoured
(and more expensive) wild salmon. Both salmon and trout, another commonly
farmed fish, are frequently smoked and served cold with bread and butter.
Herring, once the staple fish in Scotland, is still popular in some parts
fried in oatmeal or "soused" (pickled).
Another local product to enjoy an upsurge in popularity
recently is cheese, which you'll find in a number of specialist shops
and delis, while many restaurants make a point of serving only Scottish
cheeses after dinner. The types on offer cover a wide spectrum: look out in
particular for Isle of Mull, a tangy farmhouse cheddar; Dunsyre Blue, a
Scottish Dolcelatte; or farmhouse Dunlop, the local version of cheddar.
Scotland is notorious for its sweet tooth, and cakes
and puddings are taken very seriously. Bakers with extensive displays
of iced buns, cakes and cream-filled pastries are a typical feature of any
Scottish high street, while home-made shortbread, scones or tablet (a hard,
crystalline form of fudge) are considered great treats. Among traditional
desserts, "clootie dumpling" is a sweet, stodgy fruit pudding bound in a
cloth and cooked for hours, while the rather over-elaborate Cranachan, made
with toasted oatmeal steeped in whisky and folded into whipped cream
flavoured with fresh raspberries, or the similar Atholl Brose, are
considered more refined. In the summer months, Scottish berries, in
particular raspberries and strawberries, are particularly tasty.
One Scottish institution that refuses to die out is
high tea, consisting of a cooked main course and a plethora of cakes,
washed down with lots of tea and eaten between about 5 and 6.30pm.
As for fast food, fish and chips are as popular as
in England, and chip shops, or "chippies", abound, the best often found in
coastal towns within sight of the fishing boats tied up in harbour.
Deep-fried battered fish is the standard choice – when served with chips
it's known as a "fish supper", even if eaten at lunchtime – though
everything from hamburgers to haggis suppers are normally on offer, all
deep-fried, of course. Scotland is even credited with inventing the
deep-fried Mars bar (a caramel-chocolate bar coated in batter and fried
in fat), the definitive badge of a nation with the worst heart-disease
statistics in Europe. For alternative fast food, the major towns feature all
the usual pizza, burger and baked potato outlets, as well as Chinese,
Mexican and Indian takeaways.
