The story
Dulse is a Scottish seafood restaurant at 17 Queensferry Street, Edinburgh, holding two AA Rosettes for 2026. The West End house runs on two levels, with a dining room upstairs created by chef Dean Banks.
The menu changes daily, because the produce is seasonal and comes straight off the boats. The cooking takes classic Scottish seafood dishes and gives them a modern twist, and desserts get their own place on the card. Downstairs, an intimate bar serves small sharing plates alongside wine and cocktails.
Everything behind the bar is Scottish, from spirits to beers to soft drinks. Banks's own Lunun Gin comes from his hometown of Arbroath, and his Jamberry and Brambley liqueurs use Scottish strawberries, brambles and rhubarb. The wine list earned an AA Notable Wine List Award for 2025-26.
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