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The Grandtully Hotel by Ballintaggart
Scottish British
A former railway hotel converted into something warmer and sharper by the team behind Ballintaggart Farm, with a small library lounge to pass through before you reach the restaurant. The cooking leans hard into Scottish seasonal ingredients, Isle of Mull crab and Perthshire wild mushrooms doing a lot of the heavy lifting, and portions are generous. The whisky list is taken seriously, which in this part of Perthshire feels less like a flex and more like good manners.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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