Killiecrankie House, located in the scenic Highlands of Perthshire, is redefining Scotland’s restaurant-with-rooms concept by placing culinary artistry at the forefront. Head Chef Tom Tsappis and his small team prepare an elaborate 16-course dinner inspired by the Japanese kaiseki tradition, served to just five tables and a small Chef’s counter. The dining experience begins at 7 p.m. with refined snacks in a mid-century lounge or intimate bar, highlighting Tsappis’s blend of Japanese techniques, Scottish storytelling, and creative flair. Signature dishes include oats with confit duck leg and pickled walnut emulsion, courgetti-caterpillars in tomato water with yuzu kosho, and homemade oat-based tofu.
Co-Owner and Sommelier Matilda Ruffle curates unconventional pairings, from structured saké to Sussex solera chardonnay, while also managing front-of-house operations. The experience is enhanced by thoughtful touches such as withholding menus until the end of the meal, accompanied by a keepsake envelope containing the menu, a toffee, and the evening’s playlist. Standout dishes range from daikon noodles with crab in Southeast Asian broth to Barra scallops with mustard custard and inventive plates like “Thai Squid BBQ, Not BBQ’d.” With its intimate setting, precise execution, and imaginative menu, Killiecrankie House is establishing itself as one of Scotland’s most exciting fine dining destinations.