Summary: Intimate dining in a converted warehouse with French-influenced Scottish plates.
The Kitchin occupies a converted whisky warehouse and has stood at the forefront of the dining scene with a calm, intimate room and a dramatic kitchen pass. Its menus fuse classical French technique with Scottish seasonal produce such as Tobermory langoustines and North Sea wild halibut, presented through tasting options and a well‑priced lunch. The viewing window into the kitchen invites a little theatre, while the wine list balances old and modern choices.