Restaurant Andrew Fairlie

Modern European·
Gold Award

SquareMeal Review of Restaurant Andrew Fairlie

Gold Award

Occupying “the most perfect setting” in a quiet corner of the luxury Gleneagles, which is Scotland’s most famous hotel complex, Restaurant Andrew Fairlie is a calm, sophisticated space with enough formality to create a sense of occasion – think diffuse lighting, soft furnishings and lively paintings hung on textured brown/black walls.

The restaurant first opened in 2001, before becoming the only establishment in Scotland to be awarded two Michelin stars in 2006. Fairlie is rightfully credited with having transformed the culinary landscape of Scotland, but tragically, the chef passed away in January of 2019 after falling victim to a brain tumour.

Today, the restaurant honours his legacy with precise and highly assured cooking which is rooted in the classic European tradition. The kitchen team here showcases a masterclass in refinement: home-smoked Scottish lobster dressed with warm lime butter has been on the menu since the very early days, and other dishes also seem like old friends – the breast of duck with foie gras in a port jus for example, or the roast loin of monkfish with chicken, Swiss chard and girolles.

Elsewhere, sophistication is the watchword (think wild mushroom and truffle ravioli with minted pea velouté or a crumpet topped with salt-baked beetroot, confit Ayrshire potato and Oscietra caviar), while desserts such as raspberry soufflé with geranium ice cream or the cherry tart with white chocolate and pistachio are works of art. The “amazing” wine list is as long as a school register and might prove to be overwhelming for some, but the knowledgeable sommelier is eager to offer teasing suggestions.

It’s no surprise that prices are high, but the quality on show here is second to none. If you’re looking to enjoy a truly memorable experience though (and have the budget for it), we’d recommend plumping for the eight-course Menu Dégustation, which can be matched with paired wines.

Good to know

Average Price
££££ - Over £80
Modern European
Fine dining, Luxury, Traditional
Food Occasions
Romantic, Special occasions

Location for Restaurant Andrew Fairlie

Gleneagles Hotel, Auchterarder, Perthshire, PH3 1NF

01764 694 267


Opening Times

Mon 18:00-23:00
Tue 18:00-23:00
Wed 18:00-23:00
Thu 18:00-23:00
Fri 18:00-23:00
Sat 18:00-23:00
Sun Closed

Reviews of Restaurant Andrew Fairlie

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3 Reviews 

Terry O

21 March 2018  
Experimental fine dining at its best. Even using locally produced nettles for one dish!

Jill C

21 March 2018  
Smoked beef tartare and the Miso blackened Salmon fabulous and the guests are still talking about it 3 months later.


06 January 2011  
Stayed over at Gleneagles for a bit of a Christmas treat, the hotel and room are amazing, but all with the luxurious price tag. At Andrew Fairlie’s restaurant we received a warm welcome and were shown into an equally welcoming dinning room. The menu was a choice of a la carte, 6 course Digustation or a ten course Du Marche. We decided to err on the side of caution and go for the 6 courses. Perhaps the Du Marche menu would have been a little more appealing if it described what the courses were rather than a list of ‘seasonal’ ingredients that the course contained. Whilst all the courses we delicious the highlight for me was the 2nd course of scallop and braised pig’s cheek, the delicate scallop juxtaposed with the strong meaty taste of the cheek. Other courses included Ballottine of Foie Gras, Tortellini of beetroot and squash, roast mullet, slow cooked neck of lamb. Service was very friendly and attentive, with only a couple of nit picking items that let it down. The sommelier equally looked after us extremely well matching wines with each course, and not going for the obvious choices each time. All in all a very pleasant experience, and would definitely recommend.
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