Although it is perhaps best known for its Aberdeen Angus beef and exceptional salmon, its fields also house the sheep whose pluck is used to make the national dish haggis, and the cold waters provide high-quality oysters, crabs, and scallops. In the winter, its hills and borders are home to wildlife such as hare, partridge, pheasant, and deer. Scotland's chefs are putting these ingredients to good use, much to the joy of tourists looking for anything else than shortbread, oatcakes, and whiskey. Here is everything you need to know about the Edinburgh Diner.