Scotland’s fourth largest city, Dundee, is a city on the move. Conveniently situated next to the Dundee Waterfront (currently in the midst of a £1bn redevelopment), Castlehill is a symbol of Dundee’s global aspirations. Already considered the city's best restaurant, the addition of Graham Campbell – Scotland's youngest ever Michelin-starred chef – in August 2015, has seen Castlehill continue its ascent towards Michelin-star recognition.
Inside, the restaurant has a sleek, stylish décor. The walls are inscribed with poetry by Robert Burns and Hugh MacDiarmid and sections are lined with rows of decking rope – a nod to Dundee’s great shipbuilding past. The restaurant’s homely, relaxed environment is matched by comfy red leather chairs, wooden tables and a low ceiling.
The menu is reflective of the head chef’s extensive experience. There are classic culinary gourmet dishes such as foie gras with Granny Smith brioche and jelly, as well as imaginative dishes using on-trend ingredients and the latest cookery techniques. A keen forager, Graham’s dishes are intermingled with locally foraged ingredients such as sweet cicely, wild garlic and morels.
Like any top restaurant, the menu frequently changes to match the season. In spring, typical dishes may include Angus lamb with wild garlic, yoghurt, aubergine and cumin or wild halibut with wild leeks, radish, gnocchi and saﬀron. Diners can choose between the à la carte menu and five course tasting menu. The front of house team are friendly and happy to provide further information about the unique ingredients found on the menu. To drink, there is an extensive wine list, curated with the help of local wine merchants.
First-time visitors to the city will find plenty to do. Dundee was named the first UNESCO City of Design by the UN in 2014 and is home to one of Europe's finest industrial museums and two Scottish Premiership football teams.