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Этот ресторан находится неподалеку от The Royal Scots Dragoon Guards Museum. Меню TIMBERYARD специализируется на британской и шотландской кухнях. Посетите это место, чтобы попробовать хорошую камбалу, свинину и мясо ягнёнка. В этом заведении клиенты могут продегустировать неплохой клубничный десерт, ванильное мороженое и печенье. Из напитков здесь стоит попробовать неплохое апельсиновое вино, стаут или виски. В этом заведении вам предложат вкусный чай, эспрессо или лимонад.
Удобное расположение этого ресторана позволяет легко добраться до него на любом виде транспорта. С точки зрения посетителей, персонал здесь отличный. Потрясающий сервис - большой плюс TIMBERYARD. Это место предлагает блюда по доступным ценам. По словам гостей, у этого заведения современный интерьер. Эксперты Frommer's наградили этот ресторан 3 звездами за блюда исключительного качества.
Лучший в городе
Награда выдается на основании анализа множества параметров, включая обзоры, рейтинги и количество активных пользователей на Restaurant Guru.Ресторан (2025)
Отличный сервис (2025)
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S
19 дней назад на Google
Stopped in for lunch service. What an incredible menu. The flavors were decadent and the service was top tier. Food: 5 Service: 5 Atmosphere: 5 Meal type: Lunch
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Giuseppe Luisi
19 дней назад на Google
Not as great as other Michelin starred restaurants in town but has its own special character and vibe. Great local Scottish products and wines. Food: 5 Service: 4 Atmosphere: 4 Meal type: Lunch Price per person: £100+
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Erik Herz
месяц назад на Google
There is a particular arrogance to fine dining, a way it has of announcing how clever it is, and I walked into Timberyard braced for exactly that. A Michelin star. A converted Victorian timber warehouse in the shadow of the castle, all whitewashed brick and monastic candles and beams the size of ship masts. Every box ticked for a place that is about to spend two hours telling you how important it is. And then they bring out the vegetables, and you understand you have got it completely wrong. Because here is the quietly radical thing this family has done. In a country that built its whole culinary identity on meat and more meat, in a room that could charge whatever it likes for a slab of something, they have made the vegetables the main event. There is a course called simply a selection of vegetables from the farms, served with a cured duck egg, summer truffle and grilled sunflower, and it is not a polite gesture toward the herbivores at the table. It is the point. It is the thesis. It is a Michelin kitchen, freshly awarded a Green Star for treading lightly on the land, deciding that a beetroot pulled from Scottish soil that morning deserves the same reverence most places reserve for a fillet. Everything here tastes of somewhere. The smoked Tweed sea trout came with nasturtium flower and tayberries, bright and floral and unmistakably of this place. A heirloom tomato and beetroot tartare with horseradish and camelina had no business being as deep and savoury as it was. The turbot, with garlic scapes, brown butter and smoked roe, was cooked by someone who clearly loves the fish too much to mess with it. Hispi cabbage and girolles with cherries and salted Kampot pepper made me a little angry that a cabbage can be that good and I have been wasting my life. Before the sweet, a cheese course: a Spenwood, an unpasteurised Berkshire ewe's milk with a nutty backbone, and a pasteurised cow's milk from the Inverloch dairy out on the Mull of Kintyre, local and grassy and quietly brilliant. They came with local honey and a tomato and apple chutney that I would happily have eaten by the spoonful. And then the strawberries. Border strawberries with lemon thyme and pineapple weed, and our server mentioned, almost in passing, that the chef had picked those berries that morning with his young daughter. I am not made of stone. I was sitting there with my own son, two generations at one table eating fruit picked by a father and his girl at the other end of the chain, and the entire ethos of the place landed in a single bowl. This is not marketing. These are people who mean it. That is the thing about Timberyard. It has every reason to be pretentious and it simply refuses. It takes the local, the seasonal, the foraged and the grown-out-back, and then it gets out of the way. The room is beautiful, the service is warm and unhurried, and the food says, over and over, in a hundred quiet ways: this is where we are, this is what the land gave us this week, we hope you were paying attention. We were. Go hungry, go curious, and let the vegetables surprise you. Five stars, and a table I would cross an ocean to sit at again. Food: 5 Service: 5 Atmosphere: 5
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££££
Стоимость на одного гостя
£100
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Адрес
10 Lady Lawson St, Эдинбург, Шотландия, Великобритания
Особенности
Веранда
Возможна оплата картами
Бронирование столиков
Нет доставки
Нет услуги 'еда навынос'
Доступ для кресел-каталок
Wi-Fi
ТВ
Режим работы
| ПонедельникПн | Закрыт |
| ВторникВт | Закрыт |
| СредаСр | 17:00-23:00 |
| ЧетвергЧт | 12:00-23:00 |
| ПятницаПт | 12:00-15:00 17:00-23:00 |
| СубботаСб | 12:00-15:00 17:00-23:00 |
| ВоскресеньеВс | 12:00-15:00 17:00-23:00 |
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