Inverness has improved significantly as a restaurant city over the past decade. Scottish seafood and game are the strengths — the Highland larder of smoked salmon, venison, langoustines, and Orkney beef is as good as anywhere in Britain, and a handful of restaurants make the most of it.
What to eat
Cullen skink — a thick smoked haddock chowder — is the archetypal Highland soup and appears on many menus. Haggis, neeps, and tatties is the national dish and worth trying properly, not from a tourist trap. Fresh langoustines from the West Coast, available in season, are outstanding.
Where to eat
The city centre around Church Street and Academy Street has the greatest concentration of restaurants. There are good options for most price ranges, and the food quality has risen considerably.