Michelin success for Edinburgh’s top new restaurant of the year
One of Edinburgh’s most celebrated new restaurants of 2025 has earned its place in the prestigious Michelin Guide for Great Britain and Ireland, just 8 months after its launch.
One of Edinburgh’s most celebrated new restaurants of 2025 has earned its place in the prestigious Michelin Guide for Great Britain and Ireland, just 8 months after its launch.
Barry Fish on Edinburgh’s waterfront at the Shore in Leith is now one of just 37 restaurants in the Scottish capital to be recognised by Michelin for culinary excellence.
Founded in 1900, the Michelin Guide celebrates only the best food and drink experiences around the world. All restaurants featured in the guide are considered good, with the ‘Michelin Recommended’ status.
Chef Barry Bryson opened the doors to his first independent fish restaurant in February. Since then, he has quickly established Barry Fish as one of the city’s most popular dining venues for local diners and visitors by showcasing the best fish and seafood from Scotland.
In July, Barry Fish also earned its place on The Good Food Guide’s UK-wide list of ‘100 Best Local Restaurants 2025’ and has achieved over 400 five-star reviews on Google.
At Barry Fish, diners can enjoy views directly into the open plan working kitchen from the pass, as well as out over the Water of Leith from the comfort of the restaurant.
Firm favourites on the menu include shelled half lobster with smoked fish agnolotti, brown butter sauce and pickled fennel; and Barry fish pastrami with aioli, capers and dried grapes.
The Michelin Guide, said:
“Yet another terrific eatery in the foodie haven of Leith, this instantly likeable restaurant unsurprisingly offers a fabulous feast of fish. From whole sole to the signature sea trout pastrami, the cooking is fuss-free and cleanly executed to show off the natural flavours of the ingredients.
“At lunch, share plates from the ‘Big Snacks’ selection, which at dinnertime become starters to be enjoyed before larger offerings such as a half lobster with smoked fish agnolotti.
“The team is one of the most welcoming around, so you’re sure to be well looked after.”
Commenting on the restaurant’s Michelin Guide success, Chef Barry Bryson added:
“We’re honoured and humbled to have earned our place in the Michelin Guide just months after launching our small, independent restaurant on the Shore in Leith. This is a jewel of an achievement in a year of firsts.
“Being recommended by the Michelin Guide so soon after opening is thanks to the continued support of my suppliers, my team and customers who have been on the journey with me. Barry Fish is an ongoing collaboration between me and them. I couldn’t have done it without all the advice, encouragement and goodwill from everyone I know.”
Barry added:
“Our ethos is simple. The best ingredients we can get, cooked with skill and passion in a welcoming warm environment. There is no formality at Barry Fish other than the love and respect that we have for what we do.”
Barry Fish has also just unveiled its first festive ‘Fish-mas’ menus for Christmas and Hogmanay. This season, Barry and his team will be serving a festive feast from the sea, taking inspiration from ‘The Feast of the Seven Fishes’, an Italian American celebration with dishes of fish and other seafood served over the festive season.
A New Year’s Eve special dinner menu will be served over two sittings on Wednesday 31st December. An early sitting will be available from 6pm or those heading into the city centre for the bells. A later service will start from 9pm for guests planning to celebrate and toast the New Year with the Barry Fish team at midnight.
The restaurant will also be open for a one-off Sunday service on 28th December serving dinner as well as lunch service only on New Year’s Day with a special greatest fish brunch menu and cocktails (Thursday 1st January 2026).
The ‘Barry’ in ‘Barry Fish’ is taken from the Scottish word for ‘good’ with the website tagline - Barry, a Scottish word for good, also a man’s name.
For more information on Chef Barry Bryson, Barry Fish and to make a booking for the festive season, go to www.barryfish.co.uk or call 0131 6250 000
Follow Barry Fish on Instagram at www.instagram.com/barryfishrestaurant
Follow Chef Barry Bryson on Instagram www.instagram.com/chefbarrybryson and Facebook www.facebook.com/chef.caterer.edinburgh
For more information on the Michelin Guide and the new Barry Fish entry, go to https://guide.michelin.com/en/city-of-edinburgh/leith/restaurant/barry-fish and https://guide.michelin.com
