Until recently, Scotland’s larder was best known for haggis and shortbread. In the last decade, however, Edinburgh in particular has come of culinary age, spawning a supercharged dining scene. Taisteal, the newest addition to that landscape, hides its ethos within its name, which is Scots Gaelic for “journey.” Chef Gordon Craig has cooked in a slew of haute British kitchens, including the Michelin three-star Waterside Inn. Not content to merely celebrate the best of local ingredients, which are abundant, Craig mixes in a medley of international accents to produce a jet-setting meal. His glazed pigeon breast comes paired with pistachios and Moroccan couscous. The sweetest Scottish scallops are complemented by earthy cubes of black pudding and a silky robe of satay sauce. The result is a thoughtful, harmonious whole. “My goal,” Craig says, “is to marry Scotland and the world.” We’d most certainly put a ring on it.