Montrose

Two Floors, Two Registers

Edinburgh's fine-dining circuit has, over the past decade, sorted itself into a recognisable hierarchy. At the leading sit the multi-Michelin-starred rooms — Martin Wishart, The Kitchin — with tasting menus running well into three figures and dining experiences measured in hours. Below them is a more interesting, less discussed tier: restaurants with serious culinary intent, tighter formats, and prices that don't demand a particular occasion to justify them. Montrose Edinburgh operates squarely in that second tier, and it does so in a way that most venues in its peer set don't: it runs two genuinely separate hospitality experiences within the same address.

The building itself sets the mood before you've ordered anything. The former 19th-century inn on Montrose Terrace, close to the Palace of Holyroodhouse, has been repainted in all-white and stripped of whatever remained of its pub-era character. Inside, exposed stonework, neutral tones, and natural textures replace any sense of heritage cosiness with something more considered and spare. It shares a design sensibility with its sibling, Timberyard, though the scale here is considerably smaller and the atmosphere more concentrated for it.

The Ground Floor: A Wine Bar Worth Returning To

During the day, the lower level operates as a wine bar with an all-day crowd that seems genuinely at ease , the kind of space where you might arrive intending to stay for one glass and find yourself two hours later still working through the list. The drinks program here is managed by Anna Sebelova and shared with Timberyard, which gives it both depth and coherence. Vermouths, liqueurs, and bitters are produced in-house; the soft drinks menu runs to hibiscus and wormwood kombucha and Koseret tea with savoury notes, which means non-drinkers aren't handed a short list of juices as an afterthought.

The wine list itself leans toward organic and natural production, with particular weight given to English and European viticulture and a section flagging bottles in 'orange'. By-the-glass options are broad. Light plates , sardines on toast is a reference point , keep things from tipping into a purely drinking occasion, though the bar doesn't push a heavy food agenda on anyone who hasn't come to eat. For the city's bar scene more broadly, see our full Edinburgh bars guide.

The atmosphere on the ground floor is warm and sociable in a way that the upstairs room deliberately is not. If you're visiting Edinburgh without a specific dining occasion in mind, or if you're looking for somewhere to explore a considered wine list without committing to a set menu, this floor is worth treating as a standalone destination. Edinburgh has a number of sharp cocktail and wine-focused rooms , Argile among them , but the depth and idiosyncrasy of Montrose's list, with its in-house ferments and organic-led curation, occupies a slightly different position.

The Upstairs Room: A Tasting Menu on Its Own Terms

Dining room upstairs seats 15, which places it among Edinburgh's smallest formal restaurant formats. Tables are dressed in unbleached linens; light comes mostly from pillar candles. The mood is more restrained than intimate , there's a deliberate minimalism to it that requires the food to carry the atmosphere rather than the other way around.

Chef Moray Lamb produces a four-course set menu, plus canapés and petits fours, priced at around £80 , a point that sits noticeably below Michelin-starred Edinburgh contemporaries like Condita and those in the ££££ bracket. Michelin awarded the restaurant a Plate in both 2024 and 2025, which in Michelin's own framework signals cooking worth a special mention but not yet starred. That rating places Montrose in an interesting competitive position: serious enough to sit alongside Moss and Cardinal in Edinburgh's ambitious-but-accessible tier, but without the price premium that full star status tends to bring.

The cooking draws on Scottish produce , Shetland squid, sika deer, veal sweetbread , and applies technique without letting it overshadow the ingredient. Sourced tasting notes point to a kitchen that works in the idiom familiar to anyone who has eaten at Number One or tracked the broader Modern British-Nordic wave that Timberyard represents, but with a somewhat bolder flavour profile. The wider British fine-dining context , from L'Enclume in Cartmel to Moor Hall in Aughton , has made locality and seasonal produce a near-universal framework; Montrose operates within that tradition while keeping the format tight and the prices grounded.

One aspect of the upstairs format that generates legitimate debate among Edinburgh diners: a two-hour table allocation. At a 15-seat counter serving four courses, that's a constraint that sits at odds with how peer tasting-menu rooms elsewhere in the city and in the broader UK fine-dining tier , restaurants like The Fat Duck in Bray or Hand and Flowers in Marlow , tend to approach pacing. Whether that works for you depends on your expectations going in. A set menu at £80 per head with a capped time suggests an evening format designed for efficiency as much as occasion.

Google reviews sit at 4.7 from 92 ratings, which for a venue with under 100 ratings indicates a concentrated and largely positive audience rather than a wide sample. Service has been described as informed and amiable, if occasionally softly spoken , a minor note but worth knowing if you're dining in a room lit mostly by candles.

How the Two Halves Fit Together

The Radford family's approach at Montrose , running a genuinely good wine bar and a tasting-menu restaurant under one roof, each with its own clientele and mood , is less common in Edinburgh than the format might suggest. Most venues in the city's £££ and ££££ tiers commit to one register. Montrose makes both work, which is partly a function of the building's layout and partly a reflection of the Timberyard operation's confidence in running multi-format hospitality.

The editorial advice from critics who have spent time here: use the ground floor freely and often; reserve the upstairs room for an evening that genuinely calls for restraint and considered cooking over a two-hour window. These are not interchangeable experiences in the same space , they're two distinct venues sharing a postcode. For anyone building an Edinburgh itinerary, the wine bar is a repeatable stop; the restaurant requires a specific occasion to get the most from it. For context on how Montrose compares to the wider Edinburgh dining scene, see our full Edinburgh restaurants guide. If you're planning accommodation nearby, our Edinburgh hotels guide covers the city's range in detail, and our Edinburgh experiences guide rounds out the broader visit. Montrose sits close to the Palace of Holyroodhouse and Arthur's Seat, which makes it a natural anchor for the east end of the city.

What to Eat at Montrose

On the ground floor, the light plates are calibrated to accompany wine rather than stand alone as a meal , sardines on toast is a reference dish, but the kitchen also produces snack-format plates suited to grazing. Upstairs, documented dishes from the set menu include a smoked eel doughnut and choux au craquelin filled with Gubbeen cheese among canapés, with Shetland squid, veal sweetbread with Jerusalem artichoke sauce, and sika deer with celeriac, pine, and juniper among the courses. The Michelin Plate recognition in 2024 and 2025 confirms a standard of cooking that justifies the £80 set menu price against the Edinburgh peer set. The wine list , shared in its curation logic with Timberyard, weighted toward organic and natural production , is the throughline between both floors and arguably the strongest single element of the Montrose offering.