Welcome to Scotland's most romantic restaurant

London, Feb 6 (ANI): The Cellar in Fife has topped the list of the most romantic restaurant in Scotland.

According to the list complied by The Good Food Guide, soft lighting, open fires and an intimate atmosphere makes The Cellar a perfect venue for romantic couples.

The restaurant is run by husband and wife duo Peter and Susan Jukes.

"It is a romantic place. It is lit with candles, we have open fires and we specialise in fish, which is a food that is supposed to have aphrodisiac qualities," the Scotsman quoted Susan as saying.

"We are in a back street with a little secret garden, so people have to seek us out, which makes it feel special," she added.

Mr and Mrs Jukes met more than 20 years ago when Susan, who was studying in Kirkcaldy, came to work in the restaurant at weekends.

"I suppose it has been romantic for us because I met my husband here," said Susan, who oversees the front of house operation.

Pete Irvine, author of Scotland the Best, describes the eatery as "the best seafood restaurant in Scotland".

"We try to make everyone feel welcome. It is not stuffy. And an awful lot of people have proposed to each other at table six, which is a corner table next to the fire," said Susan.

Elizabeth Carter, consultant editor at The Good Food Guide, said The Cellar was an obvious choice when compiling the guide's first ever top ten romantic restaurants list.

"I came up with the idea because my stepdaughter decided to get engaged and her fiance chose a restaurant to propose to her. It seemed like such a good idea - particularly as it gets close to St Valentine's day," she said.

"Restaurants can be very romantic. It is quite intimate, even though there is a lot going on around you. You are sitting opposite each other and focusing on each other and being waited on," she added.

She said of The Cellar: "The food is outstanding and it is one of The Good Food Guide's most long-standing entries. Peter Jukes is just an incredible chef who understands fish. He knows how to leave it alone and let the flavour and the freshness speak. (ANI)