Ondine is Edinburgh's best seafood restaurant, and one of the best in Scotland. Overlooking the George IV Bridge from the first floor, the restaurant is known for its commitment to sustainable sourcing and for the quality of what it does with excellent Scottish shellfish: langoustines from the west coast, hand-dived scallops, oysters from Loch Fyne, Shetland mussels. The crustacea platter for two is one of the city's great restaurant experiences.
The cooking is straightforward — good fish treated with care, not over-elaborated. The room is smart without being formal, and the service is knowledgeable about the menu and the Scottish fishing industry that supplies it. Worth the prices for a special dinner.