An Darna, An Darna Restaurant

First on the palate was the salmon, kelp-cured and accompanied by fermented rhubarb, frozen buttermilk, pickled apple, and grain mustard. The salmon's rich flavor harmonized beautifully with the subtle umami of the kelp, yet the variety of temperatures among the ingredients left a discordant note on the palate. Next, the monkfish, adorned with cashew butter, kohlrabi noodles, and a green Thai curry foam, topped with puffed rice. A creamy curry with a delightful kick of spice elevated the dish to sublime heights. Moving on to the langoustine paired with pork shoulder, apple & rose puree, langoustine bisque, and pork & pink peppercorn powder. While the sauces complemented the pork admirably, the seasoning fell short, leaving the meat lacking in flavor. Seabass followed, accompanied by Arbroath smokie, white beans, black pudding, and lemon & herb broth. A surprising symphony of flavors emerged as the black pudding harmonized unexpectedly well with the delicate fish, while the perfectly crisp fish skin and butter-infused flesh tantalized the taste buds. For dessert, tiramisu stole the show with mascarpone ice cream, coffee gel, ladyfinger, and malted latte dust. Visually stunning, yet the lack of sweetness left the palate yearning for more.

Just read other reviews - best experience by far, and not just in Scotland. Amazing atmosphere. Waiters and barmen are utter professionals. Food & wine - out of this world. You will be lucky to have a place there.

Visited with my wife for a special birthday celebration. We had a fine evening, good varied selections on each level of 5 course tasting menu, each selection on being served was enthusiasticly and perfectly described by our server Kirsten. We both enjoyed all courses served up to us, quality was excellent, portion sizes are just about right and certainly in line with pricing. We will return.