Nestling under the castle rock and in the shadow of the garrison building, Castle Terrace is housed in a Victorian gothic terraces. The inside - which feels as though its converted from a series of houses - is quite modern in its decor (the large trellis and flowered wallpaper decorating our alcove was reminiscent of the perennial feature wall.) The floor is wooden, which is no doubt easy maintenance but is also quite noisy. with the regular footsteps of staff and customers beating a rhythm throughout dinner.
Unlike other Michelin restaurants we have visited, we did not have one or two allocated waiting staff. But all the staff demonstrated a familiarity with the food and explained the rationale for the wine pairing.
What is really good in Edinburgh is that the Michelin starred restaurants all offer options for vegetarians. So - having booked months in advance for our 25th wedding anniversary - we elected to go for the vegetarian tasting menu with accompanying wines. We therefore did not have an aperitif - a glass of Philipponnat Royale Reserve Champagne being included.
The food was of a high standard, with flavour and texture playing an equal part. The canapes came with an instruction on the order in which to eat them. A bubble of jelly captured the flavour of a caesar salad; a tiny caper and cumin burger was only exceeded in flavour by the adaptation of a Monégasque.aubergine barbajuan.
A beautiful fresh sushi of kohlrabi was followed by an avocado dish. (Unfortunately, I could not eat this; we had emailed the restaurant to explain that I can't eat celery - and this was confirmed by our waiter - but this dish was stuffed with celeriac which, for me, has an identical flavour profile.)
A deeply flavoured spelt risotto was served with black truffle - for my husband the dish of the meal.This was followed by an intense but nonetheless delicately flavoured curry.
A light herb ravioli was stuffed with a Scottish cream cheese, and was accompanied by the most delicate tomato broth.
A rich panna cotta was contrasted with a fragrant and mouth watering lemon verbena sorbet.
For us, the one disadvantage with vegetarian food in the summer is it too frequently is best accompanied by white wines - not our favourite - and some of those selected were a touch on the sweet side (particularly the Gewurztraminer and desert Riesling).
A nice touch was that a small card was left on the table congratulating us on celebrating our anniversary, and a small cake was presented at the end with the petit fours, as was a copy of our menu - a keepsake to commemorate our visit.
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