Boyds Entry flat Old town

A big red door indicates that you have arrived at this rustic warehouse conversion, in which the chefs practise a culinary ethos that centres around the local, the seasonal and letting the produce speak for itself. It takes a lot of skill and no little ability to take just a few prime ingredients and fashion dishes that are so well defined and satisfying, and the kitchen here pulls it off with aplomb. You can warm yourself by the stove in winter or sit in the walled courtyard in the summer. The lovely service team are on the ball and the music’s great too.

Just outside the city centre you'll find this smart, understated shop conversion with seasonally changing décor and just six large tables. The cooking takes the form of a surprise menu, with a hand-drawn bookmark picturing some of the ingredients the only hint at what is to come. An interesting and individual streak runs through the cooking, with flavour combinations carefully thought through to enhance one another. The skill of the kitchen is most evident in dishes that extract wonderful flavours from seemingly basic ingredients, like kohlrabi with goat's curd.

When American chef Rodney Wages visited Edinburgh on holiday, he fell in love with the city so much that he decided to move himself, his family and his restaurant here. And that's how Avery, which once graced the streets of San Francisco, came to be located in a classic Georgian townhouse in Stockbridge. Rodney has wholly embraced his Scottish surroundings, taking the country's bountiful produce and treating it with a Californian lightness, while providing bold, distinct flavours – like Orkney scallop dressed with pineapple jus. The drinks flight combines wine, sake, sherry and, of course, a w

Named after the fine Italian '00' flour that’s used for making pasta, this relaxed and comforting restaurant could quickly become your go-to in Edinburgh’s New Town. British, Mediterranean and Italian cuisines all influence the menu, which provides plenty of flavour and value for money. The small plates selection is mightily appealing, but it's the seriously good homemade pastas like bigoli cacio e pepe that most catch the eye.

Following the success of aizle, Stuart Ralston took inspiration for his next restaurant from time spent in New York, naming this small plates spot after his NYC roommate, Bob Noto. It’s been a hit ever since, offering well-conceived dishes at sensible prices that are ideal for sharing. The culinary influences span the globe, with a particular focus on a range of Asian cuisines, be that through duck bao buns or a luscious chocolate and miso dessert.

This tiny basement operation in the suburb of Stockbridge comes with dark, moody décor and impressive cooking from the get-go. The menu of rustic sharing plates pushes flavour-packed British ingredients to the fore and the dishes are pleasingly free of superfluous elements, allowing their central components to shine. A carefully curated list includes a selection of natural wines, with those available by the glass listed on the blackboard. Cheery, well-organised service adds to the experience.

There's such a pleasant feel to this neighbourhood restaurant, courtesy of a bright, clean look that’s matched by warm and unstuffy service. The skilful cooking is founded on fine Scottish produce, whether that be excellent sea trout or the finest berries from Fife. The tasting menu will allow you to make the most of the chefs’ talents, and all fits together like a well-crafted jigsaw. Ask for a table by the window if you want to watch the world go by around the Port of Leith, or opt for a seat at the spacious counter.