Edinburgh’s Dulse makes the Michelin guide in its first year

Edinburgh seafood bistro and wine bar Dulse, opened by celebrity chef Dean Banks last summer, has already claimed a place in the latest edition of the Michelin Guide.

Mr Banks said: “We are absolutely delighted that Dulse has been included so quickly by the legendary Michelin guide.

“We set out to do something very different from my tasting menu experiences at Haar and The Pompadour when we opened Dulse – it’s the kind of place I love, a relaxed and welcoming environment to have a few drinks and enjoy some spectacular dishes designed to showcase the very best of Scottish produce.

“It’s a real honour that Michelin have embraced this concept and included us so early in Dulse’s life – that’s down to the hard work of our incredible team, with of course special thanks to our group exec chef Dan Ashmore.”

The Michelin Guide said of Dulse: “Make it an occasion by starting with a cocktail in the ground floor wine floor before heading upstairs to enjoy terrific Scottish seafood.

“Traditional flavours, in dishes like Arbroath smokie tart and St Andrews lobster thermidor, sit alongside those boasting more of an Asian accent, such as Singapore-style mussels or crab with red Thai curry; whichever style you prefer, the quality of the fish and shellfish really comes through.”

Banks’ other restaurants – Dean Banks at the Pompadour and Haar St Andrews – are also listed in the Michelin Guide.