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Tanto The Royal Scots Dragoon Guards Museum como TIMBERYARD merecen una visita. En este restaurante te van a servir cocinas británica y escocesa. En TIMBERYARD, sus invitados pueden probar una tierna platija, un singular cerdo y un sorprendente cordero. Prueba su casero postre de fresas, su atrayente helado de vainilla y sus sabrosas galletas. La mayoría de usuarios estiman que en este lugar puedes beberte un vino de naranja excelente. Este lugar es conocido por su estupendo té, su extraordinario café espresso y su espectacular limonada.
Aquí podrás celebrar tu aniversario, una boda o un cumpleaños. El éxito de este lugar no sería posible sin un competente personal. Su genial servicio es algo que sus comensales subrayan en sus comentarios. Este restaurante te ofrece unos precios bajos por unas comidas deliciosas. Su confortable decoración satisfará el gusto de cada uno de los clientes. Es un restaurante con una estrella Michelin, un premio que normalmente se otorga por ofrecer comidas apetitosas.
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Este premio se basa en el análisis de múltiples factores, incluidas reseñas, calificaciones y tendencias de participación de los usuarios en Restaurant Guru.Restaurante (2025)
Gran servicio (2025)
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montse Rodríguez
hace 6 años en Google
Un restaurante precioso comida muy elaborada muy buena
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Gamo X
hace 6 años en Google
Nos encantó, la comida, el lugar y el personal
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Erik Herz
hace un mes en 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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Dirección
10 Lady Lawson St, Edimburgo, Escocia, Reino Unido
Características
Asientos al aire libre
Tarjetas de crédito aceptadas
Reserva
No hay entrega
No es para llevar
Accesible para sillas de ruedas
Wifi
TV
Horario
| LunesLun | Cerrado |
| MartesMar | Cerrado |
| MiércolesMié | 17:00-23:00 |
| JuevesJue | 12:00-23:00 |
| ViernesVie | 12:00-15:00 17:00-23:00 |
| SábadoSáb | 12:00-15:00 17:00-23:00 |
| DomingoDom | 12:00-15:00 17:00-23:00 |
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