Number One opens the door to a precise, modern Scottish dining experience in the heart of Edinburgh. Located at 1 Princes Street inside The Balmoral, Number One brings Michelin-starred technique to seasonal Scottish ingredients. Early courses arrive with clean, bright flavors; the dining room feels private yet gracious, and the wine program is a frequent reason for return visits. This is Edinburgh fine dining that rewards advance reservations and appetites for tasting menus paired with thoughtful bottles. The kitchen of Mathew Sherry and the wine team led by Callum McCann deliver a consistent gastronomy experience that reflects both place and craft.

The restaurant’s vision grew from a 1997 opening to a Michelin star awarded in 2003, and that acclaim shapes everything on the menu. Chef Mathew Sherry emphasizes seasonal Scottish larder items: Shetland fish, local game, and regional dairy. Service is run with precision by General Manager Andrew McPherson, and sommelier Ruaridh Bakke supports pairing choices from the 3,000-strong cellar. Number One’s awards include a long-held Michelin star and recognition from Star Wine List as a White Star venue, plus AA Wine Awards for Scotland. Ownership by Sir Rocco Forte places the restaurant in a heritage hotel, combining Edwardian architecture with contemporary hospitality standards.

The culinary journey at Number One balances classic technique and modern plating. Signature dishes highlight clear flavor construction: Shetland salmon arrives with soy, sesame, peanut and coriander for salty, nutty, herbal contrasts. Warwick Farm sirloin is served with charred lettuce, Roscoff onion and wild garlic, offering smoke, sweet onion and garlicky green notes. A cheese course presents artisan Scottish varieties, carefully portioned to show texture differences, and the Balmoral honey, yogurt and honeycomb dessert showcases local honey acidity against creamy yogurt. Cooking methods emphasize precise temperatures, tight reductions and seasonal produce; fish sees gentle poaching, beef enjoys high-heat sear and open-flame finish when appropriate. Menus shift with suppliers and tide charts, so expect seasonal plates that highlight Shetland seafood in spring and robust red-meat preparations in autumn.

Pairing choices are a central part of the meal. The wine cellar holds roughly 3,000 selections, many priced below £50 as well as premium bottles over £100, allowing flexible pairing strategies. The team charges a corkage fee of £45 and maintains a wine list awarded by Star Wine List and AA Wine Award (Scotland). Callum McCann and Ruaridh Bakke guide guests through regionally sympathetic matches, while cocktails are available in an intimate pre-dinner bar. Beverage service supports tasting menu pacing and can be tailored for non-drinkers, vegetarians and other dietary needs upon request.

The dining room at Number One combines Edwardian grandeur with modern accents: dove-grey banquettes, yellow buttoned backs, lacquered red walls and curated contemporary art. Tables seat roughly 50 covers, creating an intimate scale that allows staff to pace courses and personalize service. Lighting is warm and low, preserving views toward Edinburgh’s Old Town while keeping conversation comfortable. The overall atmosphere moves from composed and attentive at first seating to relaxed and convivial later in the evening. The setting complements the food without overshadowing it, and the hotel location provides easy access from Princes Street and nearby New Town shops.

For the best experience, book Thursday through Sunday evening. The restaurant operates primarily for dinner service and fills quickly, so reserve weeks in advance for weekend dining and holidays. Dress smart-casual to formal; jackets are common for evening service but not required. Inform reservations of dietary restrictions ahead of time to allow the kitchen to tailor a tasting menu. Note the corkage fee of £45 if you plan to bring a special bottle.

Number One offers a refined taste of Scotland with technical precision and a celebrated wine program. Book a table at Number One in Edinburgh to taste the seasonal Shetland seafood, Warwick Farm beef and honey-forward desserts that reflect the region. Reserve early to secure a seat and let the team at Number One turn local ingredients into a memorable, carefully paced dining evening.