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Dubh Prais

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artslover
artslover
First Reviewer
5 out of 5
Avg. Member Rating
2
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Recomended

  • February 3, 2008
  • Rated 4 of 5 by steveclark from London, United Kingdom
Used to eat here on business trips to Edinburgh and was the highlight of the weekend. It does blow the overnight meal allowance but is well worth it.

Staff are very attentive and friendly, as is the owner/head chef. My recommendations are the West Coast Broth as starter followed by the fillet steak main course. Can't go wrong.

Dubh Prais

  • March 15, 2006
  • Rated 5 of 5 by artslover from Calgary, Alberta
Dubh Prais

If you think you would like to try haggis, my first recommendation would be to try it at Dubh Prais. The restaurant serves it as a appetizer with a creamy whisky sauce. It is excellent. We have it every time we visit.

Dubh Prais is located midway down the Royal Mile. If you aren't looking for it, you might miss it. A sign with a black pot (which is what Dubh Prais means in Gaelic) identifies the restaurant, which is located down a set of stairs. Only eight tables are available, so a reservation is a good idea. The basement location without windows is offset by the decorations all on a Scottish theme and the painted walls featuring Scottish historical characters.

The restaurant is open for lunch and dinner but closed Sundays and Mondays.

In addition to the haggis, the menu features regional ingredients prepared to perfection with a Scottish theme. Fish, seafood, venison, lamb, and beef are usually on the menu. The menu changes regularly to suit what is available. As a result, the food is fresh and tasty. The chef/owner repeatedly proves that Scottish cooking can be as good as anywhere in the world.

The small staff is very friendly, efficient and helpful. When we arrived one time loaded down with coats, umbrellas and bags of shopping, they stored our bulky belongings in the wine cellar. The restaurant has the feel that it is run by a family group because they all take a great deal of pride in the place. We have been to Dubh Prais three times and have never been disappointed.

From journal Endlessly Fascinating Edinburgh

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