When we got word earlier this year celebrity Edinburgh chef Dean Banks was bringing a new restaurant to the capital, we started licking our lips in anticipation.
The Masterchef: The Professionals finalist comes with quite a reputation and is the man behind the brilliant Pompadour at Waldorf Astoria and the equally impressive Haar restaurant in St Andrews. And while Dean's Pompadour offering is very much about fine dining, Dulse has planted its flag at the other end of the scale - laid-back, no dress code, an easygoing vibe - and very reasonable pricing.
Across each of the restaurants, Dean and his excellent team - including the incredibly talented Dan Ashmore, the executive chef at Dulse, can be considered masters of seafood - they know it inside out and how to turn brilliant fresh produce into spectacular, flavour-packed dishes.
