Insider's Pick
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Shot by a City Insiders curator.
Dogstar
★ 5.0(1 review)Restaurant
cozylivelylocal-crowd
About the Vibe
Dogstar is the kind of spot that makes you forget you’re in Leith’s quieter corners. Chef James Murray (formerly of Timberyard) has crafted a 26-seater bistro that feels both intimate and electric, with a curved bar clad in Battenburg tiles offering front-row seats to the kitchen’s precision. The menu changes daily, but expect bold Scottish flavors—think longhorn beef tartare with warm salt-and-vinegar crisps or steamed brill with horseradish—paired with cocktails like the rum and raisin that’s basically a warm hug in a glass.
Known For
- •Michelin-starred chef James Murray
- •daily-changing seasonal menu
- •curved bar with kitchen views
- •rum and raisin cocktail
Best For
date nightspecial occasionsgroup dinners
1 review
City InsidersEditorialApril 1, 2026
Leith’s new star with Michelin pedigree
Dogstar has quickly become Leith’s most talked-about new restaurant, and for good reason. The space is small but packs serious atmosphere—think exposed brick, soft lighting, and that stunning curved bar where you can watch James Murray and his team work their magic. The service is warm and chatty without being overbearing; our bartender mixed us a rum and raisin that was dangerously drinkable, and the staff clearly take pride in what they serve.
The food is where it really shines. Murray’s cooking balances technical skill with approachable flavors—start with the smoked mushroom broth or pork scratchings if you’re feeling playful, then dive into mains like the pheasant with beignet sauce or the pumpkin rice with aged parmesan. Everything feels thoughtfully composed but never fussy. Desserts are equally indulgent: the warm chocolate mousse with olive oil and quince is a standout.
It’s not cheap, but you’re paying for quality ingredients, expert execution, and an experience that feels special without being stuffy. Book well in advance, especially for weekend dinners, because this place fills up fast—and once you’ve been, you’ll understand why.