Andrew Fairlie @ Gleneagles
This is a two Michelin-starred restaurant, where every detail has been carefully planned to create a truly special experience, from the original art on the walls and stunning interiors to the specially selected French cheeses and Scottish-grown herbs.
As Andrew received much of his chef's training in the South West of France with Michel Guérard, the cuisine is unashamedly French but with a Scottish twist.
Many of the ingredients for Andrew's menu come from the famous Rungis market outside Paris as well as from local Scottish suppliers. The centrepiece is Andrew's signature dish 'Smoked Lobster', which involves smoking lobster shells over old whisky barrels for up to twelve hours.
Visit andrewfairlie.co.uk for more information including menus, booking requests and gift vouchers.
Menu Dégustation
A la carte
Du Marche Menu
Opening Times
Dinner only, between 6.30 and 10pm.
Closed on Sundays.
January - closes after service on 1st January until Friday 27th January 2012
To make a reservation please call Resort Sales on
freephone 0800 704 705 (UK only)
or 1866 463 8734 (USA only).
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