{"id":556129,"date":"2025-11-08T00:07:17","date_gmt":"2025-11-08T00:07:17","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/556129\/"},"modified":"2025-11-08T00:07:17","modified_gmt":"2025-11-08T00:07:17","slug":"barry-fish-attracts-michelin-success","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/556129\/","title":{"rendered":"Barry Fish attracts Michelin success"},"content":{"rendered":"

One of Edinburgh\u2019s newest restaurants has won a place in the Michelin Guide just eight months after opening. <\/p>\n

Barry Fish is the first restaurant opened by chef Barry Bryson, whose own accolades stretch around the globe. He opened his own place on The Shore this year after popping up in various places around town. This is one of just 37 restaurants in the Guide recognised for their culinary excellence. <\/p>\n

The restaurant serves what has fast become known as the best Scottish fish and seafood in Edinburgh<\/p>\n

Barry said:\u00a0\u201cWe\u2019re honoured and humbled to have earned our place in the Michelin Guide just months after launching our small, independent restaurant on the Shore in Leith. This is a jewel of an achievement in a year of firsts.<\/p>\n

\u201cBeing recommended by the Michelin Guide so soon after opening is thanks to the continued support of my suppliers, my team and customers who have been on the journey with me. Barry Fish is an ongoing collaboration between me and them. I couldn\u2019t have done it without all the advice, encouragement and goodwill from everyone I know.<\/p>\n

\u201cOur ethos is simple. The best ingredients we can get, cooked with skill and passion in a welcoming warm environment. There is no formality at Barry Fish other than the love and respect that we have for what we do.\u201d<\/p>\n

The Michelin Guide, said: \u201cYet another terrific eatery in the foodie haven of Leith, this instantly likeable restaurant unsurprisingly offers a fabulous feast of fish. From whole sole to the signature sea trout pastrami, the cooking is fuss-free and cleanly executed to show off the natural flavours of the ingredients.\u00a0<\/p>\n

\u201cAt lunch, share plates from the \u2018Big Snacks\u2019 selection, which at dinnertime become starters to be enjoyed before larger offerings such as a half lobster with smoked fish agnolotti.\u00a0<\/p>\n

\u201cThe team is one of the most welcoming around, so you\u2019re sure to be well looked after.\u201d<\/p>\n

The restaurant has set sail with its Fish-mas menu for Christmas and Hogmanay taking inspiration from The Feast of the Seven Fishes an Italian American celebration with fish and seafood served as part of the festivities.<\/p>\n

A New Year\u2019s Eve special dinner menu will be served over two sittings on 31\u00a0December. An early sitting will be available from 6pm or those heading into the city centre for the bells. A later service will start from 9pm for guests planning to celebrate and toast the New Year with the Barry Fish team at midnight.\u00a0<\/p>\n

The restaurant will also be open for a one-off Sunday service on 28\u00a0December serving dinner as well as lunch service only on New Year\u2019s Day with a special greatest fish brunch menu and cocktails (1\u00a0January 2026).<\/p>\n

\u00a0www.barryfish.co.uk<\/a>\u00a0or call 0131 6250 000<\/p>\n

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Founding Editor of The Edinburgh Reporter.
Edinburgh-born multimedia journalist and iPhoneographer.<\/p>\n

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