SETTING In the shadow of Edinburgh Castle and part of the Scotch Whisky Experience, Amber is a warm welcoming restaurant that could be located on a distillery malting floor. Arched windows look out onto the medieval cobbled street at the top of the Royal Mile, while the modern interior is muted browns and tans. On the shelves behind the long wooden bar are 328 bottles of Scotch. With over 90 percent of the country’s distilleries represented on this shelf, Amber is a whisky-lovers paradise. But don’t think you have to be a connoisseur to enjoy the experience. Steve Lloyd, the resident Whisky Advisor, is on hand to teach the novices the difference between Bowmore and Bells. And if you don’t like whisky, there are plenty of wines and Scottish beers to slake the thirst.

FOOD There’s the a la carte menu that appeals to my dining partner, but tonight I opt for the specials. It’s a wise choice.

My West Coast razor clams in herb butter have that firm texture you only get from a really fresh shellfish. My partner is busy scooping up molten Scottish brie with a piece of bread as it oozes out of its pan fried oatmeal coating. Having spent three and a half hours braising, the meat on my lamb shank main needs the lightest of encouragement to fall off the bone. The rich jus gravy is a sweet accompaniment alongside the wild mushrooms and mixed vegetables.

Across the table the bacon wrapped halibut fillet falls apart in moist chunks. The satisfying portions leave just enough room for a shared panna cotta made with an in-house whisky liqueur. I ask my dining partner for a definitive review of the dessert and she responds “One of the nicest I’ve ever had.” And that goes for the whole Amber experience.