The coastal town of Anstruther has a few fine eateries, but The Cellar has been a standout since opening in 1982. Current head chef and owner Billy Boyter comes from just up the road in Cellardyke and did his training in Edinburgh’s finest restaurants. At this Michelin-starred spot, he offers a single tasting menu, inspired by seasonal Scottish produce and locally foraged ingredients. Expect dishes such as North Sea halibut with onion-and-garlic-shoot broth, and Gartmorn Farm duck with pear and Jerusalem artichokes, served in a cozy space with exposed beams and stone walls.

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