Heron — Restaurant in City of Edinburgh

Heron – Bold Contrasts and Refined Simplicity in Edinburgh’s Michelin Galaxy

While Edinburgh boasts a growing constellation of Michelin-starred restaurants, Heron in Leith effortlessly sets itself apart. This is not simply another fine dining spot – it's a culinary experience defined by bold contrasts, a deeply local philosophy, and a sense of refined ease that few can replicate.

Atmosphere: Minimalism With a View

Tucked into a compact corner on Henderson Street, Heron is small in size but expansive in vision. The interior is minimalist, with clean lines, natural tones, and thoughtful Nordic influences that allow the food – and the view over the Water of Leith – to take center stage.

We dined at the bar, which turned out to be a highlight in itself. Not only did we enjoy front-row seats to a beautifully curated cocktail preparation, but we also had the chance to engage with the staff – genuinely warm, knowledgeable, and enthusiastic. This proximity lent the evening a relaxed, intimate energy that’s rare even among Michelin-starred establishments.

Cuisine: Every Dish a Masterclass in Balance and Imagination

The menu at Heron is a celebration of contrast – delicate meets earthy, comforting meets cerebral. Dishes are rooted in Scottish ingredients, but the execution is strikingly modern. The pacing, plating, and progression of flavors all speak to a kitchen in full creative control.

Each course was a highlight in its own right – from the raw Orkney scallop with caviar and hazelnut, to a standout turbot with leek and sea greens, all the way to a meticulously executed dessert that proved the meal’s finale could hold its own against the best in Europe.

The tasting menu reads like a story of the Scottish seasons, told through textures, temperatures, and seasoning. Every plate felt intentional, and every bite elevated the last.

Service: Michelin-Level Hospitality Without the Stiffness

Service was everything you’d hope for at this level – attentive without being overbearing, deeply informed, and executed with genuine warmth. At the bar, we felt especially looked after: drinks were mixed before us with flair, and our questions about the dishes were met with clear, enthusiastic insight.

It’s this level of connection – both to the food and the people preparing it – that transforms a great meal into a memorable occasion.

Pricing: In Line With Expectations, Exceeding in Value

Pricing at Heron is in line with other Michelin experiences – and justifiably so. Given the quality of the produce, the precision of technique, and the overall experience, the value is unquestionably there. This is the kind of place that reaffirms why you treat yourself to fine dining in the first place.

Final Verdict: One of Edinburgh’s Finest Dining Experiences

In a city blessed with remarkable restaurants, Heron shines through – not with extravagance, but with clarity of vision, culinary ingenuity, and a quietly confident sense of hospitality. Whether you're visiting Edinburgh or live nearby, this is a must-visit for anyone serious about food.

It’s not just a restaurant – it’s a story told through flavor, and one you’ll...

Service was lovely, they had a handwritten card for my birthday and was signed by the whole team. Service staff were V friendly and made me feel welcome, and at the same time they didn't disturb you too much when you were eating which was nice too.

Food was generally quite good, a few dishes were mindblowing and an overall strong menu with a few interesting ingredients. I heard some say this is the best western restaurant in Edinburgh and I can see why. However not all courses are strong, and so overall it's very good but not excellent

Homemade chickpea miso is thick in texture but mild in flavour. The burnt taste in the oil is abit too strong for the soup

Amongst the starters the langoustines tart was solid, with a nice harmony with the plum and the nori cream. Lamb belly could use a lot more umami, the sourdough is fine but the brown crab butter had an unnerving sweetness at the back of the throat.

Scallops were delicious, the white balsamic was strong and caviar was good as well, however the strong balsamic overpowers the nuanced flavour of the scallops.

Onion was good, esp the Parm elements had very good flavour

The shio kombu cured turbot was stunning. The fish itself had a good flavour and was firm from the curing, but what elevated the dish to the next level is the complexity of the elements giving a very strong unique aroma. Awesome

Sweetbread was well cooked too, and the strong thick sourness of the sauce worked well w the smokiness of the buckwheat. I really don't like the truffle though, it's tasteless and the earthy aroma was annoying but I hate truffle normally anyway so it might be just me.

Duck was fine, the berry glaze worked V well. the stuffed morel was quite plain, and the duck jus ingredients were too strong and overpowers the other things when you eat it tgt, in particular the walnut. Pickled radicchio was nice

The rhubarb granita was refreshing although it's a bit too cold. The different pieces of nuts and nougat like things underneath were excellent, very flavourful

Coffee salted caramel cake was delicious too, they were aggressive with the bitterness and the saltiness, with the sweetness taking a backseat. It's bold and I'm sure people who enjoy fine dining would like this spin, rather than the boring sweetness of most desserts

Tonka bean was lovely, and the jelly was...

I did a little research before heading to Edinburgh to meet friends staging a production for Fringe and found this little gem. Since it was a last minute trip and wasn't able to plan dinner reservations with more time, I was destined to dine alone. But being the first to arrive for dinner, i was shown to a table front and center looking at Water of Leith.

Since i dined there over two months ago August 02, 2023, following are my notes from dinner.

Strawberry cocktail, tart and light. Lots of empty foam though. So instead of the block of ice we get half glass of foam.

First snack, jalapeño granite with cucumbers. Light and refreshing good palette cleanser. The jalapeños add a little kick that was nice.

Bread and butter. Butter looks like a meringue.

Lobster dumpling with caviar and crab tarlet with tomatoes gelée. The lobster tasted like a wonton with lobster. The crab tart was interesting.

Mackerel, cured in soy. I am not sure what else is in it, but is very good. The fishiness is removed somehow and there is a sweetness to the sauce . It had ponzu gelée.

Potato in cream fresh and a whole bunch is other stuff topped by an oyster leave. Not sure I've had that before but it tastes like the ocean. The cream was yummy. And the ocean tasting leave interesting.

Fish course. Amazingly cooked. Extra crispy skin and buttery almost creamy flesh. With the tiniest of croutons that add a layer or crunchiness. Bathed in a chicken and olive stock. Yummy. Saltiness of the olive washed off somehow, you taste a little of olive salt when bitten but otherwise well balanced, tricky to achieve with the amount of olives in the sauce.

Quail course. Not sure what it has. Let's see...the au jus delicious. Quail was OK. The cherry was a surprise and the BBQ mushrooms were good.

Deer loin, celeriac puree and grilled with summer truffle. Mushrooms and candied walnuts. Tender loin, delicious sauce and can't go wrong with celeriac puree. Didn't taste much of the summer truffle. But still quite good.

First dessert. Berries and caviar made of the berries.

Mille feuille, gelato and mascarpone espuma. The gelato sitting on fine pine nuts and white chocolate. Espuma delicious. Mascarpone mille feuille was OK

Petit four.

I'd definitely recommend the place. Staff and service was cordial and...