Dubh Prais (pronounced Doo Prash) is a small and romantic cellar restaurant offering a complete Scottish dining experience, which caters for both visitors and locals alike.
Chef and proprietor James McWilliams and his wife Heather, who opened the restaurant in 1988, pride themselves on their honest hospitality, warm and friendly service, and discerning choice of food all picked from Scotland’s impressive larder.
The menu is filled with the finest of salmon, sole, Aberdeen Angus beef, haggis and game (including pheasant and venison), all simply cooked with expertise and executed with flare. Seasonal herbs are home grown in Heather and James’ garden.
Dubh Prais is fully licensed with an extensive wine list, a fine range of whiskys (blended, malt and vintage malts), and a good selection of ports and liqueurs. James, always on duty, is highly adept at recommending wines to complement chosen meals.
Dubh Prais offers full A La Carte lunch and dinner menus and two-course lunch specials. The restaurant seats 24 comfortably but this can be extended to 32 if booked exclusively for a private function. There is no added room cost for private functions ¯ just the meal cost per head.
Located on the Royal Mile midway between Edinburgh Castle and Holyrood Palace (just up the hill from John Knox House and opposite the SAS Radisson Hotel), Dubh Prais restaurant can be picked out by the white sign above the door displaying its name sake ¯ a black cooking pot which translated into Gaelic is Prais Dubh.