Hadrian's Brasserie

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Less formal than its Michelin-starred sibling Number One, this grand brasserie within the iconic Balmoral Hotel is still pretty smart – thanks to a vibrant Olga Polizzi interior that mixes walnut floors and art-deco flourishes with a palette of colours inspired by the natural landscapes of Edinburgh. The kitchen is overseen by executive chef Jeff Bland and the menu blends grills, roasts and standbys such as haggis, neeps and tatties with a contingent of Euro-accented dishes – from salade lyonnaise and steak tartare to guinea fowl with crispy salsify and savoy cabbage, ‘cushion’ of lamb with Provençal vegetables or seared scallops with caramelised cauliflower purée and watercress velouté. Game is particularly well done here (try the terrine), while desserts are in the classic mould of basil pannacotta and crème brûlée. The wine list is also worth a serious look.

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