The restaurant located one floor down in the Balmoral Hotel. Having no particular expectations, we chose it mainly because it was conveniently located in our hotel, and after dinner at Lyla and The Kitchin the previous nights. We were not up for too many courses.
They do not offer an à la carte menu, only a 3-course and a 7-course option. We had the 3-course menu in mind. Even though we passed by the menu several times when taking the elevator up to our room, we didn’t actually read it until a couple of hours before dinner.
From the snacks service
Asparagus – Rainton Tomme – Hazelnuts
Out of respect for the kitchen, we hate making last-minute changes, but we asked nicely in the afternoon to change a dish for the evening. The flexibility here impressed us—changing a dish was no problem, and the best part was how they confirmed the change immediately when we were seated. They even had a new printed menu on the table for us that night.
Sirloin – Watercress – Morel – White Asparagus
Superb Wine – Well Balanced
Consequently, the scallops were replaced with what became one of the standout dishes of our Scotland journey: Wye Valley asparagus, Rainton Tomme, pickled hazelnuts, and sweet cicely—a dish not on the menu but prepared on the fly. Hats off to the chef!
Sticky Toffee Soufflé – Risen to perfection. (Picture taken a couple minutes after it arrived.)
Famille Dupont – Calvados 1977
Overall, Number One surprised us not only with the delicious dishes but also with the pure joy of watching their restaurant work. We know it’s nerdy, but viewing a restaurant service operating in perfect harmony is a beautiful sight.
The evening wrapped up in the restaurant’s bar with a glass of Dupont 1977 Calvados and smiles on our faces. And yes, they outshone both Lyla and The Kitchin and the other restaurants we visited in Edinburgh. And we now understand the name – Number One.
First time
End of April 2024
Dinner
Airy
Good selection
60 dB with good buzz around the guests
Yes
Yes