Moss is a sustainable, restaurant that uses only products from north-scotland. Noma trained head Chef and his wife produces every plate and cup by hand. Very produce focused and seasonal/regional with Heavy asian influences.

At the time i have been there, it was a la carte and now they switched to a more Fine dining-Tasting Menu Style.

1. Halibut/spirulina/shio  
\-Soft poached fish in a milky shio broth. A very light start to the evening, you can taste every product in this dish and its not overpowered by any heavy seasoning. Great taste, well balanced and a good start to show their kitchen style. 

2. Shredded beef & waffle   
\-A crispy delight. Buttery fatty and just delicious. Nothing special about it, but simple comfort Food.

3. Hake/seaweed/mussles  
\-Hake with a perfectly soft Inside and crispy skin on a bed of seaweed and some Blue mussles. Fish served with seaweed is simple, but pairs really well. The dish is not very seasoned, but with all the umami and Salt of seaweed its perfectly balanced. The mussles were a good twist so you don’t have only plane seaweed underneath the Fish. All in all on that Plate everything comes together very well and you can taste the scottish sea. 

4. Shiffon cake  
\-Simply, lovely. Fluffy light Chiffon caramelized Sugar on top and a little Blackberry Sauce and granulated elderflower. A Sweet treat with a sour twist with the Blackberrys. 

This was a very Produce focused experience. They want to Show of scottish produce and they make you taste it. I always love the combination of great food with a sustainable twist. The Service has been very kind and the Restaurant atmosphere is Nordic cold but not in a uncomfortable way. Would love to come back one day 

Moss (no *, but refined, sustainable cooking) Edinburgh