Located at 17 Queensferry Street in Edinburgh's West End, Dulse is a contemporary seafood restaurant and wine bar by renowned chef Dean Banks, a finalist on MasterChef: The Professionals in 2018. Named after a type of edible seaweed, Dulse offers a relaxed yet refined dining experience that celebrates Scotland's coastal bounty.
The ground floor houses an intimate wine and cocktail bar, serving small sharing plates and bespoke cocktails crafted with Banks’ own spirits, including Lunun Gin and Mond Vodka. Upstairs, the main dining area presents a menu that showcases the finest Scottish seafood, with dishes that change seasonally to reflect the freshest local produce.
Signature dishes include the Plateau de Fruits de Mer, featuring a selection of shellfish such as spider crab, langoustines, and oysters; pan-roasted cod with ‘nduja braised lentils; and St Andrews Bay lobster served on a house-baked crumpet with truffle and lemon sauce. The menu also offers innovative options like trout pastrami with crème fraîche and BBQ octopus with honey mustard and dill pickle.
As well as the main a la carte, Dulse Westend also offers a tasting menu and a two- or three-course lunch menu, which includes dishes such as mussels in white wine and tarragon, and grilled dayboat fish with red pepper couscous.
Dulse's wine list focuses on Old World selections, with offerings from regions including Portugal and Armenia. The restaurant's décor features coastal-inspired elements, creating a chic yet comfortable atmosphere suitable for various occasions, from casual lunches to special celebrations.
Recognised in the Michelin Guide, Dulse has quickly established itself as a standout in Edinburgh's vibrant culinary scene. Open daily, it's advisable to book in advance, especially during weekends.