Three reasons to visit one of the newest seafood restaurants in Edinburgh.
The best seafood in Edinburgh? Look no further.
Have you visited Dulse yet? Chef Dean Banks’ newest culinary project is now open in the capital, and is set to be one of the best seafood restaurants in Edinburgh.
We have just recently opened our doors here at Dulse, and what an incredible few months it has been for one of the newest seafood restaurants in Edinburgh.
We are located in the city’s West End. You will find Dulse at 17 Queensferry Street. A short walk from the caste and Princes Street Gardens.
Our focus for this venue is seafood and wine. Chef Dean Banks brings a whole host of delicious (mainly) seafood dishes and an incredible selection of wine. Our team have focused the wine menu on the best of Europe. The list centres around Old World wines, sourcing some delicious little numbers from Portugal to Armenia. Special occasion? Our rotating corovin list will allow you to enjoy the perfect glass to suit the momentous moment!
The freshest seafood
It is no secret that Dean and the team love bringing their guests the best, freshest seafood Scotland offers. That is no different here at Dulse. We strive to bring you the finest from our local suppliers.
If you have been to any of our sister restaurants, there is a good chance you will have tasted our St. Andrews Bay lobster. We use these in all our lobster dishes at Dulse too. They are caught metres from Haar Restaurant in St. Andrews, and we have been using the same supplier for as long as we can remember.
Our other seafood ingredients are primarily sourced from David Lawrie, based in St. Monans in the East Neuk of Fife. They deliver our incredible seafood daily and are well-versed in providing the best, highest quality seafood to venues across Scotland.
Brought to you by Chef Dean Banks
Recently, the legendary chef and restauranteur Dean Banks has greatly impacted the Scottish food scene. His latest project is no different.
Following many years working in some of the best restaurants in the world, even acting as a private chef in Verbier, cooking for high-end clientele. Dean entered the 2018 MasterChef: The Professionals competition and made it to the final four.
After his massive success on the show, he decided to open Haar Restaurant in St. Andrews. This venture was hugely successful but closed temporarily due to the Coronavirus pandemic. The closure sparked his successful and ongoing Haar at Home and Waagyu Burger nationwide delivery services.
Following the easing of lockdown restrictions, Dean opened his restaurant inside the iconic Waldorf Astoria – Dean Banks at the Pompadour in June 2021. Shortly after, he reopened Haar Restaurant at its forever home in St. Andrews.
Dean’s culinary experience is extensive, to say the least, and you can taste this in every dish when visiting one of his venues.
We only use seasonal produce in all our dishes.
It is no secret that using seasonal produce in cooking is always best. But why is this the case?
Using seasonal produce in our dishes allows them to really shine. This is because we use ingredients at their peak when cooking with them. Allowing for food to grow and flourish in its natural environment - this is always going to taste better. It negates the requirement for any pesticides or chemicals to be used when growing them. The same goes for our fish. We avoid any sort of farmed seafood and only use fish that can be caught locally without too much hassle for our suppliers.
This brings our kitchen team and guests higher quality ingredients that are absolutely bursting with flavour. This is why you will notice that our menu changes regularly, and even the core dishes on there will have ingredients changed out, depending on seasonality.
Are you looking to dine at one of the newest seafood restaurants in Edinburgh? You can reserve your table right here.