Reservation

RESTAURANT
MARTIN WISHART
EDINBURGH


Welcome, the reservation form below allows you to book directly into our Restaurant Diary for tables of up to five people. For bookings of six or more people please send us an email info@martin-wishart.co.uk or call us 0131 553 3557.

Lunch
Tuesday to Friday — 12:00 – 14:00
Saturday — 12:00 – 13:30
On Saturday we only serve the a la carte and tasting menu
Dinner
Tuesday to Saturday — 19:00 – 22:00
The restaurant is closed on Sundays & Mondays

    Awards & Team

    AWARDS & TEAM

    Michelin Star
    Awarded star in 2001 and retained it ever since.

    Four AA Rosettes
    Awarded since 2005

    Good Food Guide
    7/10 Top 50 Restaurant.

    Harden’s Guide
    No. 8 in Britain.



    Best Restaurant in Scotland
    & No.9 in UK
    Trip Advisor 2015

    Best Restaurant in Scotland
    & No.5 in UK
    The Sunday Times  2015

    Best Ambience & Most Recommended
    Top Table 2011 Best Rated Restaurant in the UK


    JEAN-CHRISTOPHE FROGE

    Restaurant Manager / Sommelier

    Growing up in the Loire Valley, Jean-Christophe Frogé has held a lifelong passion for wine. After training as a sommelier, he moved to Ireland and then Scotland to pursue his vocation, linking up with Martin Wishart at his flagship Edinburgh restaurant in 2002. It proved to be a career-defining move for Jean-Christophe.

    He first started with the intention of doing a year’s work experience as a sommelier. That turned out to be four years as Head Sommelier! Then in 2006 he moved on to experience other restaurants and other cultures. First of all Kuala Lumpur for a year where he worked as a consultant.  Then he moved on to Singapore for a couple of years where he worked for Hilton. In 2009 he came back to Restaurant Martin Wishart as Restaurant Manager. Jean-Christophe has a great eye for detail and a passion for customer care.



    JOE TAGGART

    Head Chef

    Joe Taggart started a couple of months after the restaurant opened in 1999. He works closely with Martin to develop the dishes and train the chefs. His main responsibility is to maintain the consistency of the food.

    He is part of the fundamental framework that has made Martin’s restaurants such a success.


     

    “Helpful and highly polished staff deliver plate after plate of exquisite, precisely executed dishes that combine lightness of touch with depth of flavour”

    2016 Harden’s Guide