Haar in St Andrews is setting its sights on a Michelin star after being awarded its fourth AA Rosette earlier this year.
The restaurant, owned by chef Dean Banks, has become a well-known name in the town, attracting locals, students and visitors, including golfers travelling to St Andrews.
Louis Morris, Junior Sous Chef at Haar, said the restaurant has become a “big staple” of St Andrews, with its reputation spreading among people living and staying in the town.
Seafood sits at the heart of the menu, with the restaurant’s coastal location helping shape its offering. Scallops, halibut, lobster and crab feature alongside seasonal meat dishes, including venison and pork.
Morris said the seafood focus reflects both Haar’s surroundings and Banks’ style of cooking.
But the team says the experience is about more than the food. Haar aims to create a relaxed and homely atmosphere from the moment guests walk through the door.
The venue also offers accommodation upstairs, allowing visitors to stay overnight and enjoy breakfast as part of their experience.
Morris said the rooms complement the restaurant, giving guests the chance to enjoy the atmosphere downstairs before relaxing in their accommodation.
However, the next major ambition is firmly focused on food, following the restaurant’s fourth AA Rosette, the team is now working towards its next major goal – a Michelin star.
Morris said the kitchen is pushing hard to achieve the accolade and believes it is within reach.
He credited the team’s passion, atmosphere and determination, adding that securing a Michelin star is the goal Haar has been working towards under Dean Banks.
With its focus on Scottish seafood, seasonal produce and a relaxed dining experience, Haar is hoping its latest accolade will be another step towards reaching that ambition.
You can book a table at Haar via its website. Book here