Number One at The Balmoral: A Five-Star Dining Experience in the Heart of Edinburgh

There’s fine dining—and then there’s Number One. Tucked within the iconic Balmoral Hotel at 1 Princes Street, this intimate, four AA Rosette-awarded restaurant delivers one of Scotland’s most refined culinary experiences. From the moment we stepped through the discreet red lacquer doors into its cocoon of plush, dark surrounds, the stage was set for a special evening.

Welcomed by the wonderfully attentive team—led by restaurant manager Emma Hemy and sommelier Callum McCann—we felt instantly relaxed and expertly looked after. Our choice for the evening was the three-course seasonal menu (£99 per person), created by Chef de Cuisine Mathew Sherry, and every course showcased his dedication to provenance, precision and produce.

My opening dish, the Aged Acquerello risotto, was indulgent yet balanced—the parmesan rich and savoury, the black truffle fragrant but never overwhelming. It was a dish that whispered luxury rather than shouting it.

Next came the Cullinan Farm lamb, a seasonal showstopper served with wild garlic and alliums—each bite beautifully tender and rooted in spring’s freshest flavours. Then, of course, the pièce de résistance: a perfect, cloud-like chocolate soufflé that truly lived up to the hype. As for the artisan cheese selection, it was simply too tempting to resist.

Callum’s expertly paired Prestige wines (£80 supplement) elevated the meal to a new level, and his knowledge and passion were as memorable as the vintages themselves. Before being seated, guests are invited to the jaw-dropping Charles Heidsieck wine cellar—an experience that transports you straight to Reims.

The interiors are sleek and contemporary, with touches of timeless elegance: rich textures, soft lighting and art that subtly nods to Scottish heritage. It’s luxurious without being intimidating—just like the service.

For those looking to indulge further, the seven-course seasonal tasting menu (£125) with matched wines (£85–£135) promises a deeper dive into Sherry’s creative vision, with signature dishes including Orkney scallops and Hopetoun Estate roe deer.

Before leaving, no visit is complete without a peek at the whimsical ‘sweetie trolley’—a nostalgic treat offering everything from tablet to Macallan whisky chocolates, all made in-house and offered as a final flourish or boxed to take home.

Number One at The Balmoral is much more than a hotel restaurant. It’s a celebration of Scottish ingredients, hospitality and excellence—crafted with flair, warmth and a touch of magic.