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Restaurant 1825 at Hotel Colessio in Stirling has reopened as an independent dining operation.
The venue will introduce a seasonal dinner service on Friday and Saturday evenings.
The new dinner offering features a five-course tasting menu focused on produce from the Forth Valley.
Dishes will include Scottish salmon and venison, with the menu changing every two months.
The restaurant will limit dinner service to 40 covers per sitting with no table turnaround. Private hire options are also available for both small groups and full venue bookings.
The venue continues to serve afternoon tea and Sunday lunch seven days a week. The Sunday menu includes roast beef, chicken, and vegan options as permanent fixtures.
Beverage pairings have been developed in partnership with Bottega and Moët and Chandon. The wine programme includes four labels curated in collaboration with wine expert Gérard Bertrand.
This relaunch follows a transition to an independent management model while remaining within the hotel premises. Management stated the move aims to establish the restaurant as a destination for modern Scottish dining.
