Each month, inspectors reveal the top restaurants which they feel should be included in the guide with the ceremony for the 2025 edition to take place next month.
The new additions include:
- Macallan TimeSpirit in Speyside (which opened in late October)
- Fallachan Kitchen in Glasgow
- Margo in Glasgow (which also opened in late October)
- Old Manse of Blair in Blair Atholl
TimeSpirit at the Macallan distillery is a new project by the brothers behind El Celler de Can Roca, a three-Michelin star restaurant in Girona.
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Inspectors said: “The Macallan Estate in north east Scotland is already a spectacular place, but there’s never any harm in adding another string to your bow.
“So joining the beautiful landscape and breathtaking distillery is this tasting menu restaurant developed in conjunction with the brothers behind El Celler de Can Roca, a renowned three-star spot in Girona, Spain.
TimeSpirit has a 30-seat dining room (Image: Supplied)
“Their influence is blended with Scottish produce and even some whisky-based elements. What shines throughout is how attractive the whole operation is, right down to the gorgeous crockery.”
Fallachan Kitchen in Glasgow opened in March with Michelin inspectors praising the “genially run restaurant” which is “tucked underneath a small railway arch near the Kelvingrove neighbourhood”.
It is headed up by chef Craig Grozier and inspectors said: “The rumble of trains overhead only adds to the atmosphere as Craig engages with his small group of guests, all sat around one communal table in front of the open kitchen.
“The menu changes regularly, such is Craig’s commitment to showcasing the best seasonal produce, be it Barra scallop or Borders partridge
“The punchily flavoured dishes can be paired with a thoughtfully curated wine flight.”
Margo, which is also located in Glasgow, comes from the team behind Michelin Bib Gourmand restaurants Ox and Finch and Ka Pao.
Inspectors said: “As a sister restaurant to Ox and Finch and Ka Pao, you can probably guess what you’re getting with Margo – a bustling, efficiently run restaurant that’s deservedly popular thanks to its great buzz and flavour-packed, generously priced dishes.
“It’s a cavernous place spread over two floors, with a semi-industrial feel and its lively atmosphere enhanced by the open kitchen.
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“The sharing plates are a satisfying synthesis of Mediterranean cooking and Scottish produce, borne out in dishes like red prawn agnolotti and ham hough croquettes.
“Below, you’ll find Sebb’s – a cocktail bar with wood-fired grilling.”
The Old Manse of Blair has also made it into the guide and is located close to Blair Castle.
Inspectors praise the “impressive building” which is situated within 10 acres of grounds and is home to a “restored walled garden”.
“The restaurant occupies a newly built orangery, which despite the country house feel to the surroundings has a pleasingly relaxed air,” inspectors said.
“The cooking is Scottish to the core, with produce like Skye langoustine and Perthshire mallard used in dishes with nothing superfluous on the plate.
“Add in the rooms and chatty service and you have a perfect base for exploring the Highlands.”