The Dulse difference: what sets our seafood and drinks apart
A deep dive into Dulse's culinary philosophy, signature dishes, and commitment to quality ingredients.
Tucked away in Edinburgh's West End lies Dulse Seafood and Wine, a restaurant that prides itself on serving up the city's freshest and most expertly prepared seafood along with an extensive selection of fine wines and cocktails. But what exactly is it that sets Dulse apart in Edinburgh's thriving food scene?
Our incredible suppliers
At Dulse, the difference starts with an unwavering commitment to procuring only the highest quality sustainable seafood. Owner Chef Dean Banks has built close relationships with small-scale Scottish fishing vessels as well as the country’s top seafood purveyors to ensure he has access to their best daily catches. “We source from suppliers who share our values around ethical, eco-friendly fishing,” says Banks. “It's about working with fishermen using low-impact methods so we can showcase the beautiful Scottish bounty while also protecting it for generations to come.”
This means the seafood menu at Dulse is ever-changing to reflect the season's freshest catch. Oysters arrive directly from the clear Scottish waters, while plump lobster and crab come from small day boats off the coasts of St. Andrews and Arbroath. Dean and his kitchen team trim, clean and debone the seafood in-house before working their culinary magic. “It lets us control quality and remove any tedious work for our diners so they can simply enjoy the natural flavours,” he explains.
The delicious food
And what flavours they are! Combining his classical culinary training with modernist flair, Chef Dean Banks creates seafood dishes that sing with texture, depth, and balance. Signatures like whole Champagne baked turbot with a vibrant green herb sauce. Or our cured Scottish hake which is cooked inside a banana leaf alongside a simple combination of spring onion and carrot. Preparing this delicate fish inside the banana leaf gives the meat an almost green tea, umami flavour.
“We want to hero the seafood itself and make it shine through as much as possible,” Banks says. That means keeping embellishments minimal and presentations unfussy. Our presentation is artistic yet clean, and dishes often incorporate foraged items from nearby woodland and coastal areas.
Some remarkable drinks
The wine list follows the same farm-to-table ethos as the food menu. Our sommelier pours their palate into procuring the best small-production wines to complement Dulse's seafood—crisp, mineral-driven whites for lighter fare; and silky, medium-bodied reds that won't overpower richer fish. As for the cocktails, our bar manager Conner brings his years of expertise to each and every creative concoction. Indulge in classics with a briny twist such as our Dulse martini – served with some delectable Exmoor Caviar on the side. Or, go for something a little fruitier, and breathe some life into your evening with the Elixir – a blend of Lunun Gin and Aelder elderberry.
We feel that all of the above are truly what makes Dulse, well… Dulse. They reflect our welcoming, neighbourhood vibe—despite its location in one of Edinburgh's busiest areas, the mood inside feels like a hidden seafood gem. Expect bright, airy dining areas filled with maritime accents throughout. Today, locals make up many of our clientele, a testament to the venue’s standing as both a destination restaurant for tourists and a beloved neighbourhood gem.
From the ambience to the service—knowledgeable yet friendly—every element at Dulse comes together to create a singular seafood experience reflective of Scotland's incredible bounty from river and sea.
If you would like to reserve a table, you can do so over on our dedicated bookings page. While this is not required, we always recommend doing so as spaces fill up quickly. Especially on weekends and evenings.