The Atrium has cut a dash through Edinburgh’s fine dining scene since it first opened in 1993. With its clean lines and atmospheric lighting, Andrew and Lisa Radford’s Atrium is a handsome space and it is well located for the West End theatres and the city’s financial hub. However, it is the quality of the food that has kept its name in the spotlight for all those years. A genuine commitment to locally produced, artisan food is the foundation for all the work done by Neil Forbes in the kitchen. The Atrium makes every effort to buy as much as possible direct from the producers and then treats the ingredients simply but elegantly.

In Edinburgh’s Atrium, special seasonal menus showcase the best of Scotland’s monthly produce and might feature dishes like the ham hock winter salad with a walnut dressing or the Borders wood pigeon served with a wild mushroom risotto. In fact, whichever menu you eat from, the kitchen strives to make sure that the food will be at its seasonal peak. Modern Scottish is the best way to sum up The Atrium’s style and it really shines through in choices like the roast Perthshire Roe deer accompanied by a celeriac and apple rosti, braised red cabbage and a juniper sauce. They are the sort of dishes that have pushed The Atrium towards the top of Edinburgh’s eating out tree and could easily keep it there for the next decade or so.