Tolbooth in Stonehaven, Aberdeenshire, United Kingdom | Restaurant

Welcome to the Tolbooth Restaurant, Stonehaven, Scotland. The Tolbooth Seafood Restaurant is located in the oldest and most historic building in the Aberdeenshire town of Stonehaven, 15 miles south of Aberdeen, and enjoys stunning views across Stonehaven’s picturesque harbour.

Sitting on the harbour wall at Stonehaven, this 16th-century former prison and excise house successfully blends the rustic charm of its traditional whitewashed stonewalls with a contemporary interior and modern tableware.

Dining at The Tolbooth:  Red Mullet on RatatouilleLocally sourced fish and seafood is one reason why The Tolbooth is so popular with its clientele. Some of the fish is still landed outside its door. You will find the ‘day’s catch’ marked up on the blackboard and whilst famous amongst lovers of seafood, The Tolbooth doesn’t forget guests who prefer meat and vegetarian dishes. The Chefs, expertly prepare a wide range of dishes using the best local ingredients.

The informal, friendly atmosphere and food cooked with flair and integrity has earned the Tolbooth the accolade of being voted the Automobile Associations, ‘Seafood Restaurant of the Year for Scotland 2006’.  Chocolate dessert TrioWhilst there are no high chairs or children’s menu, chef will be delighted to make dishes for children and 1/2 portions are also available. Whatever your preference, a visit to The Tolbooth will be an enjoyable experience.  Please note that access to The Tolbooth is via a steep flight of stairs and due to its historic status, regrettably wheelchair access is not available.

Freshest fish:  Being predominately a seafood Restaurant, The Tolbooth prides itself on obtaining and cooking the freshest ingredients possible. Head Chef Craig Somers says, “ You can’t get fresher than the seafood landed at the harbour across the road.” There are around eight or nine seafood suppliers around the harbour, “I simply leave a note on the fisherman’s windscreens telling them what I am looking for on any particular day. When the boats come in, I like to go down to see what’s available and make my selection then. You can get lobster, scallops, langoustine and crabs, all caught just eight miles offshore.” Because we don’t know what’s going to be landed from one day to the next, we have to adapt our menus accordingly. This is reflected in our ‘specials board’ where we feature on a daily basis two special starters, main courses, and a vegetarian dish.”