Achieving three AA Rosettes in 2013/14 was a fantastic testament to the way we approach each and every dish and every customer. But we never rest on our laurels.
We continue to strive to be even better and like any good university town we're keen learners. That's why we recruit and train the brightest culinary talents with a genuine passion for food to become part of the Rocca family.
Our team is led by executive chef Davey Aspin, a man who has already earned one Michelin star in his sizzling career.
Davey knows better than most the dedication it takes to be a successful creator of contemporary cuisine.
Using fresh food brought to the restaurant each day by our trusted suppliers, he and his team ensure each and every dish is up to scratch - a reflection of their skills and passion.
It's not just the food we're passionate about. We love our wine and with some expert advice from our Sommelier Dan Collins we'll find you the perfect vintage to accompany your meal.
And this dedication is shared by the entire team at Rocca St Andrews, from owners Adrian and Susan to host Sue to our hard-working kitchen staff.
We all share a common zest for serving you an experience you won't forget.
“a cliché-free menu that mixes innovation and excellence in equal measure... technically brilliant and looked like a gastronomic work of art"
The Scotsman Read more
"We ambled through the starters, taking in the views over the celebrated Old Course, lapping up a truffled mushroom soup with truffle ravioli and a classic steak tartare made with rosy tender beef. "
Joanna Blythman Read more