We'd add
Haggis, Neeps and Tatties
John Gilmour's haggis with neeps and tatties, turnip and potato, under a Glenkinchie whisky jus. A Lowland dram in the sauce.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstCullen Skink
Cullen skink, Scotland's chowder of Arbroath smoked haddock, potatoes, onions and cream, with bread and butter. The bowl we'd come back for.
From The Doric's own menu and pages, as we read them in October 2026.
The Doric
Scottish gastropub · a seventeenth-century Market Street house · Old Town (Market Street), Edinburgh
15-16 Market Street, Edinburgh EH1 1DE
A Market Street tavern that calls itself Edinburgh's oldest, with a first-floor bistro cooking to order and more than fifty single malts in the bar below. We'd climb the stairs for the Scottish classics.
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