Set on The Shore in Leith, Barry Fish is an independent fish restaurant from acclaimed chef Barry Bryson - a name long associated with high-end events and private dining. This marks his first permanent venture, and within months of opening, it was making waves in Edinburgh’s culinary scene.
The menu is a celebration of Scottish seafood, with a few surprises for non-fish eaters. Dishes are inventive but unfussy, showcasing top-tier produce with clarity and flair. Highlights include sea trout pastrami glazed with treacle and paired with aïoli, baby capers and dried grapes; crab focaccia with grilled cheddar and apple béchamel; and slow-cooked octopus served with whipped feta and aniseed persillade. The shelled half lobster with smoked salmon agnolotti and brown butter sauce is a showstopper, while the big pie - a rich beef cheek bourguignon with pancetta - is a favourite among meat lovers. Desserts are minimal but memorable, such as marmalade ice cream brûléed to order or a comforting Eve’s pudding with custard.
Inside, Barry Fish is sleek and inviting. Olive-green walls, parquet floors and apple-green velvet banquettes create a relaxed, modern setting. There’s counter seating for solo diners, a curtained oval table for private groups, and even a dog-friendly policy that adds to the laid-back charm. The open kitchen allows guests to watch Barry and his team at work, while the front-of-house staff are known for their warmth and precision.
Located at 62 Shore Street, the restaurant sits in one of Edinburgh’s most vibrant dining neighbourhoods, surrounded by water views and cobbled streets. Barry’s ethos is simple: exceptional ingredients, cooked with skill and served in a space that feels personal and welcoming. It’s not a special occasion restaurant - but it is a special one. Barry Fish is a confident new voice in Scottish seafood, and it’s speaking loud and clear.