“A labour of love, from the hand-sketched menus, the wine list, and the mid-century McKintosh of Kirkcaldy furniture to what’s being played on the vintage record player all add to the place’s relaxed vibe. Despite its gastronomic success, Condita takes a low-key approach, but in spite of this it still attracts serious foodies from as far away as the USA and Europe. They only have six tables and serve a surprise evening tasting menu. The independent owners pride themselves on their simple stripped-back philosophy where the best Scottish ingredients shine.” Edinburgh Inquirer, April 2025
“Tyler King is taking it to the next level. Layer upon layer of thought-provoking flavours that make you think, “There are way too many elements for that to work,” but you know what? Everything did work. Spectacularly. It’ll be interesting to see where Condita goes in the next couple of years. With this talented young chef and the experience Mark and his team bring, you can’t help think that the sky is the limit. This is a restaurant created by food lovers, for food lovers.” Phil’s Food World, March 2025
“An interesting and individual streak runs through the cooking, with flavour combinations carefully thought through to enhance one another.” Michelin Guide 2025
“But nothing about Condita follows the traditional trappings of high dining, and the restaurant is all the better for it. Firstly – and perhaps most radically – there’s no menu: it is, in Condita’s own words, a “surprise, no choice.” What diners can be assured of is a spotlight on local produce, highlighted by a hand-drawn note, in which the evening’s modern dishes are displayed.” Elite Traveler Magazine
“This meal slips by like a languorous dream, unfolding pleasure after pleasure.” The National Newspaper
“Truly exceptional food and always-lovely service” Harden’s Restaurant Guide
“With its relaxed ambiance, welcoming team and lack of pretense, Condita offers a gentle, guiding hand into the world of fine dining that many other Michelin-starred restaurants can’t match.” Foodies Magazine
Press enquiries please send to rachel@condita.co.uk