The story
Barry Fish, at 62 The Shore in Leith, Edinburgh, is a seafood restaurant recognised as Recommended in the Michelin Guide for 2026. Chef-owner Barry Bryson opened it as his first solo venture, and the kitchen is built around Scottish fish and shellfish.
Fish and shellfish are bought directly from Scottish suppliers, with seasonal produce from farmers, fishermen and growers across the UK. The approach is simple: the best ingredients, cooked with care in a warm room. The menu also includes dishes for vegetarians and meat eaters, so non-fish eaters are well catered for.
Dinner opens with "big snacks", the house name for sharing plates. These include fish pastrami with aïoli and capers, and smoked sea bass rillettes with soused Orkney herring. Mains might be shelled half lobsters, whole lemon sole véronique, or a roast chicken pie. Diners can also drop in without booking for the First Wave, a two-course early-evening set menu that changes weekly, or for oysters with wine or Champagne.
The room has olive-green paintwork and fresh, contemporary interiors. The Good Food Guide lists the restaurant as Good for 2026, and the team is described as friendly to locals, visitors and four-legged companions. The drinks list includes signature cocktails, a small but carefully chosen wine selection, craft beer and Scottish cordials.
Recognition
Ambience
Details
History
In Scots dialect, ‘barry' means fine or good; it's also the first name of chef-owner Barry Bryson, who runs this well-liked addition to Edinburgh's restaurant scene. Barry Fish is his first solo venture, and with olive-green paintwork and fresh, contemporary interiors, it's a bright, modern space. The menu showcases Scottish seafood, with a couple of additions for vegetarians and meat-eaters. Proceedings open with a clutch of ‘big snacks’ (aka sharing plates) ranging from fish pastrami with aïoli and capers to smoked sea bass rillettes with soused Orkney herring. To follow, shelled half lobsters, whole lemon sole véronique and even a roast chicken pie, with a couple of desserts and cheese rounding things off. Alternatively, you can drop by without booking for the ‘first wave’ (early-evening set menu) or rock up for some oysters and Champagne (Tue-Sat, 4.15pm-6pm). Run by an ‘amazingly friendly team’, the restaurant’s relaxed vibe extends to locals, visitors and their four-legged companions. To drink, there are signature cocktails and a small but thoughtfully curated selection of wines.
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