At Fhior (pronounced fee-OR), positioned in an inviting brilliant white area that has a bar space (with a small bar menu) and comfortable eating rooms, dinner is a four- or seven-course tasting menu. It’s one which not solely modifications by the day or week with the seasons, but in addition relies upon, typically, on produce his mom could present up with from her backyard in Aberdeenshire. “She just dropped off some red currants and white currants,” he stated, with greater than a tinge of pleasure. “We’re making a carbonated foam with it to go with a fermented berry sherbet. It’s very fun, very playful, very pink.”
Mr. Smith’s playfulness extends to the best way during which he presents his meals. Ask to see the menu for the night and your server will refuse. “I feel that people, as soon as they see something on the menu that they might not really be aware of, they get this real unease,” Mr. Smith stated. “This allows them to try something they’ve not tried or enjoyed before. Hopefully, it also builds anticipation. We’re not just cooking because we want to feed people — we want the experience to be exciting.”
On the menu (which we acquired on the finish of the meal) not too long ago: A fantastically tender lamb was paired with kelp and sea buckthorn, whereas langoustines and lobsters had been paired with tart, fermented rhubarb and barbecued cucumber for a contact of smokiness and crunch. And seaweed added texture and salt to a white chocolate and beremeal dessert.
The give attention to native, small growers is obvious within the wine listing as properly — for instance, the sommelier selected an uncommon and pleasant glowing wine from Ancre Hill Estates in Wales to accompany the cod, oyster and white currant dish.
As ingenious because the dinner was, considered one of our favourite moments was when the waitress knowledgeable us that the restaurant sells its beremeal bread to the general public on Saturdays. Of course we returned the following day — and simply within the nick of time. All loaves had been offered out in 15 minutes.
Fhior, 36 Broughton Street; www.fhior.com. An common dinner for 2, with out drinks or tip, is 80 kilos (about $103 at present trade charges).
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