Field

Right in the heart of studentsville, on the Southside of the city, Field stands apart from the so-so eateries that surround it. The front-of-house is handled expertly by Richard and Rachel Conway: from the unfussy decor to the incredibly warm welcome, they have a pretty clear vision of what they want to create. In the kitchen, chef Gordon Craig’s plan is a simple one: take the model of what makes a great Michelin-starred restaurant and strip it right back to its basics. Not here the £75 tasting menus and gargantuan wine bills.

This is about affordable, unpretentious dining in pared down, though nonetheless stylish, surrounds – all while celebrating the best of Scotland’s larder. Simple tables complement a largely monochrome design, allowing a relatively small space (there are just 22 covers here) to feel both airy and intimate. Having worked together at former Michelin-starred restaurant The Plumed Horse, Richard Conway and Gordon Craig have done well to keep the focus on great food at reasonable prices. And while the thinking behind Field may be simple – the ethos is of fresh, local produce straight to the plate – the dishes are complex and delightful. Sure, they’re low on frivolous froths and foams, but there’s enough playfulness to make the diner feel as though they’re experiencing something a wee bit special.

Every dish on the à la carte menu is quirky in concept or design, with Craig working his magic on sea bass, smoked duck breast and beetroot cured salmon. And while the à la carte certainly won’t rook you (starters are around £6, mains £14), the lunch and pre-theatre menus offer real bang for your buck.