Robun

You're walking up George Street towards the Royal Crescent when you spot Robun tucked into Princes Buildings—all tall sash windows and honey-coloured stone. Inside, it's the kind of place that respects both its Georgian bones and contemporary cooking without being showy about either. The kitchen sources seriously and changes the menu with the seasons, which means winter stews taste properly autumnal and spring vegetables actually taste like spring. It's pitched at the grown-up crowd who still want good food to feel natural rather than fussy.