User:Cookchef4/sandbox

There are currently 13 restaurants in Scotland with a Michelin star rating, a rating system used by the Michelin Guide to grade restaurants on their quality. 12 restaurants in Scotland currently hold one Michelin star, and 1 holds 2 stars. The list of restaurants is updated once every year. A restaurant with 1 Michelin Star has very good cooking in its category. A restaurant with 2 Michelin Stars has excellent cooking which is worth a detour. And a restaurant with 3 Michelin Stars has exceptional cuisine, worthy of a special journey.

The acquisition or loss of a star can have dramatic effects on the success of an establishment. The Michelin guide also review hotels, guest houses, and pubs. The Michelin starred restaurants in Scotland is a part of the Great Britain and Ireland guide.

21212
This restaurant serves a menu focusing on a contemporary French cooking style. The menu doesn't have more than three choices for each individual course.

The menu is changed weekly. 21212 also has a wine list that claims it "suits every palate".

The Michelin guide described the restaurant in their guide as: "Stunningly refurbished Georgian townhouse designed by William Playfair. The glass-fronted kitchen is the focal point of the stylish, high-ceilinged dining room. Cooking is skilful, innovative and features quirky combinations; '21212' reflects the number of dishes per course at lunch - at dinner it's '31313'.

Boath House
The restaurant is based within the hotel. The restaurant serves a small menu that changes daily, based on seasonal produce and local supply.

The hotel also has its own kitchen garden, where it grows fruit, herbs, and vegetables for the restaurant to serve.

The Michelin guide described the restaurant in their guide as: "An elegant oval dining room in an early 19C mansion. Well-balanced modern menus showcase the chef's skill and understanding. Cooking is accomplished, with vivid presentation and interesting flavours - and much of the produce is from their garden or orchard. Sit at bespoke oak tables and take in the lake view."

Braidwoods
Braidwoods is run by a husband and wife Keith and Nicola Braidwood. Both are chefs of the restaurant.

The restaurant began 22 years ago, and prides itself on its devotion to the finest ingredients, which are sourced locally, and a respect for the traditions of haute-cuisine.

The Michelin guide described the restaurant in their guide as: "An old crofter's cottage hidden away in the countryside; it's cosy and charming, with just a handful of tables in each of its two rooms. Concise menus offer confident, classical cooking using good quality seasonal ingredients and dishes have clearly defined flavours."

Isle of Eriska
The restaurant uses local produce to create a dinner menu that changes on a daily basis based on guests' needs and the supply available.

The restaurant works closely with local suppliers to create a high quality menu.

The Michelin guide described the restaurant as: " Set in a country house on a private island, this dining room and conservatory offer enviable views. Cooking is modern and understated, with well-defined flavours; its emphasis on the finest Scottish ingredients, many of which come directly from the kitchen garden."

Kinloch Lodge
The restaurant is based in the lodge, and was started by Claire Macdonald. It focuses on 'unfussy' seasonal cooking which uses local ingredients.

The restaurant has retained its Michelin star for six years.

The Michelin guide summarised the restaurant in their guide as: "Elegant dining room in a 17C hunting lodge, offering stunning views across a loch. Dine beneath portraits of the Macdonald clan or watch the kitchen action from the chef's table. Cooking is classically based but has clever modern touches."

Martin Wishart at Loch-Lomond
The restaurant serves French cuisine.

This restaurant was awarded a Michelin Star in 2011, and it is also in the 2013 Good Food Guide. Critics of the restaurant have called it 'grand and theatrical'.

Number One
This restaurant is based in The Balmoral hotel. It has had its Michelin star for 14 years. The restaurant was also refurbished in January 2015.

The restaurant serves Fish & Seafood, with alternative Vegetarian and Vegan dishes.

The Michelin guide summaries the restaurant in their guide as: "A stylish, long-standing restaurant with a chic cocktail bar, set in the basement of a grand hotel. Richly upholstered banquettes and red lacquered walls give it a plush, luxurious feel. Cooking is modern and intricate and prime Scottish ingredients are key."

Peat Inn
The restaurant serves French, Portuguese, and Russian cuisine.

It is based in St. Andrews and dates back to the 1700s. It has also gained the AA wine list of the year for Scotland in previous years.

The Michelin guide described the restaurant in their guide: "Whitewashed former pub; now a contemporary restaurant run by a charming team. The smart lounge still has its original log fireplace; ask for a table overlooking the floodlit gardens. Accomplished, classical cooking has subtle modern touches and local ingredients are to the fore."

Restaurant Martin Wishart
The restaurant serves French cuisine. It opened in 1999 and continues to bring French cuisine to Edinburgh.

The menu changes regularly to suit the best of seasonal produce.

The Michelin guide described the restaurant in their guide as: "This elegant, modern restaurant is becoming something of an Edinburgh institution. Choose between three 6 course menus - Classic, Seafood and Vegetarian - and a concise à la carte. Top ingredients are used in well-judged, flavourful combinations; dishes are classically based but have elaborate, original touches."

The Albannach
The restaurant serves a variety of foods on their menu. All of their produce is sourced locally.

The menu for the restaurant also changes every day to reflect availability, and to meet guests' diets.

The Michelin guide described the restaurant in their guide: "Substantial 19C Scottish house in a remote location, boasting exceptional bay and mountain views from the conservatory, terrace and garden. Traditional 5 course dinners rely on top quality local produce, with Scottish beef and seafood from the harbour below the specialities."

The Cellar
The Cellar serves Scottish food.

The restaurant gets all of its food locally, including beers, gins, whisky, and wines.

The Michelin guide described the restaurant in their guide as: "Previously a smokehouse and a cooperage - now an iconic restaurant with exposed beams, stone walls and a cosy, characterful feel; pleasingly run by a local lad. Delicious, deftly prepared dishes are light, well-balanced and have subtle modern influences."

The Kitchin
The Kitchin serves French cuisine influenced by modern Britain. It selects only the highest quality ingredients from Scotland. The restaurants head chef Tom Kitchin, believes in the philosophy of 'From Nature to Plate'. All butchering and filleting is done in-house.

The Michelin guide described the restaurant in their guide as: "Set in a smart, converted whisky warehouse. 'From nature to plate' is the eponymous chef-owner's motto and the use of natural features like bark wall coverings, alongside the more traditional Harris tweed, reflect his passion for using the freshest and best quality Scottish ingredients. Refined, generously proportioned classic French dishes are packed with vivid flavours."

Restaurant Andrew Fairlie
The restaurant serves French and Scottish cuisine. It is the only two Michelin-starred restaurant in Scotland.

The restaurant is based in the Gleneagles Hotel. The restaurant is also close to The Balmoral, which holds the restaurant Number One.

The Michelin guide described the restaurant as: "An elegant restaurant hung with portraits of its famous chef. The à la carte focuses on refined French classics, with home-smoked lobster a signature dish, while the 8 course dégustation menu showcases their top picks 'en miniature'. Much of the produce is from their walled garden. Accomplished, carefully balanced cooking is coupled with professional, good-humored service."