A filling and nutritious soup made with barley, root vegetables, and cheap cuts of mutton or lamb.
4 top-rated spots found
Helmed by Michelin-starred chefs Tom Kitchin and Dominic Jack, this version elevates the humble broth into a culinary masterpiece. It uses the traditional 'sheep's heid' (sheep's head) preparation method for a depth of marrow-rich flavor rarely found in modern kitchens.
📍 1 Comely Bank Rd, Stockbridge, Edinburgh EH4 1DT · View on Maps
Cited by TasteAtlas as one of the best places globally for this specific dish, it is served in one of Edinburgh's most historic pubs (dating back to 1516). The broth is famously thick, almost a meal in itself, staying true to the 'spoon-standing' consistency of old recipes.
📍 34 Grassmarket, Edinburgh EH1 2JU · View on Maps
Famous for their 'mug menu,' Teuchters offers a no-frills, high-comfort experience. It is the ultimate 'local' spot where the broth is served piping hot in a ceramic mug, perfect for the damp Edinburgh weather.
📍 1c Dock Pl, Leith, Edinburgh EH6 6LU · View on Maps
As Edinburgh's oldest gastropub, The Doric prides itself on 'homemade' everything. Their broth is a staple of their first-floor bistro, offering a reliable, time-tested flavor profile that hasn't changed for generations.
📍 15-16 Market St, Edinburgh EH1 1DE · View on Maps