Ondine Restaurant

Ondine is a truly special restaurant. The menu is imaginative yet simple and built on the traceability and seasonality of every ingredient. Head chef and owner Roy Bret's ethos is based on taking a responsible approach to cooking and how the restaurant sources its produce.

Menu highlights include steamed mussels masala with coriander and chilli, roast sea bass with peperonata, salt-and-pepper squid with a dipping sauce, and Ondine's own take on fish and chips. Ondine offers six different types of mussels - a selection unrivalled in Scotland. There are always equally exquisite meat and vegetarian dishes available too.

The restaurant also offers a reduced menu (in both portion size and price) for diners at the horseshoe-shaped 14-seater Crustacean Bar, located at the heart of the restaurant.

It's no surprise that this is the dining destination of choice for so many, and that Roy Brett and his staff have won a host of awards, including, in 2010, 'Chef of the Year' at the CIS Awards, 'Newcomer of the Year' at the List Awards and 'Seafood Restaurant of the Year' at the Scottish Restaurant Awards.

Ondine presents fine dining in a welcoming atmosphere - a special combination that has made it one of the most talked about restaurants in Edinburgh.