CuttleFish

You'll find yourself on the quieter end of St Clement's, away from the student crush of Cornmarket, stepping into a restaurant that takes its seafood seriously without the stuffiness. The room has an unpretentious charm—wood-worn tables, proper glassware, the kind of place where locals actually eat rather than just tourists ticking boxes. The kitchen sources impeccably fresh fish and shellfish, and builds its menu around what's actually landed that day, which means it changes constantly and keeps things honest.