Edinburgh's buoyant tourist trade supports a large number of mediocre restaurants that would otherwise go belly-up over night. As a rough rule of thumb, think twice before eating anywhere on the most well-worn tourist trails, and body-swerve places whose menus shout too loudly about their Scottish heritage: Haggis-stuffed Aberdeen Angus with a Bonnie Prince Charlie sauce isn't really indicative of what the city's best kitchens can do. At the top end, the better places tend to stress that they use fresh, local, seasonal ingredients and treat them simply. They also tend to be startlingly expensive, although lunches can be a bargain. At the mid-range, look for set-price meals, and at the value end, try investigating the ethnic restaurants, especially the Indians. Tread carefully in the chip shops, as the much vaunted fish 'n' chips is often better as a concept than an actual meal.