Evoluzione at Hotel Xenia

Starters might include grilled Galician octopus with watermelon and aged sherry vinegar and hand-cut beef fillet steak tartare, followed by a main dish such as grilled Scottish halibut with wild girolle and Swiss chard, and classic favourites such as seared new season lamb rack with mint-infused sauce. There are also continuously updated chef's tasting menus. Puddings include comforting classics like poached rhubarb and pistachio crumble with Borders crème fraîche ice cream, while the wine list boasts respected or unusual vintages. The boutique-style interior includes dining at the bar, a small upstairs dining room room perfect for romantic meals, and a downstairs larger dining room.