Written by locals! May 2019 - Local Independent Award Winning - Bite Magazine
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Written
by
www.bite-magazine.com
May 2019 locals!
Restaurant & Bar Reviews,
Food, Wine, Beer, Cocktails, Listings
Local • Independent • Award Winning
Perfect for famished explorers, the food
chain café provides a variety of homemade
hot meals, cakes and speciality teas & coffees
Don't forget our café is open to all even
if you don't have time to experience all
Dynamic Earth has to offer.
Holyrood Road, Edinburgh EH8 8AS
0131 550 7800
Edinburgh’s multi-award winning luxury brasserie, cocktail lounge and bar.
Innovative menus using fresh, local and seasonal produce complete with
VisitScotland’s official seal of approval and its Taste our Best Award 2018/19.
RESERVATIONS - 0131 218 1818 D I N EED I N BU RG H .CO.U K
Dine, Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED
In this issue
Cooked up by
Mark Earl
Rachel Edwards
Lea Harris
3
Di Spencer 04 Salt 'n' Sauce
Ru McKelvie-Sutherland
Eleonora Vanello 07 Review Borough
Nikki Welch 09 Review Bistro Du Vin
Kirsty Wilkins
Sharon Wilson 11 Review One Square Brasserie
13 Review Bar Brig
15 Review The Cumberland
Front Cover
Thanks to Ru McKelvie- 16 Mrs Bite Chats to Virginie Brouard
Sutherland for the cover 17 Out of Town Review The Staybridge Suites, Dundee
photo.
18 Review Tani Modi
19 Review MMM – Mama Mercedes' Magic
20 Review The Wine House 1821
21 Wine Pete Brodie, 83 Hanover Street
22 Wine Tea and Cheese Tasting
23 Off the Trolley Cinnamon Buns
24 Review The Voodoo Rooms
25 Cocktails Rums
27 Food for Health with CNM Creamy Spinach Filo Parcels
28 What’s in Season Waging War on Nettles!
29 Listings
Publisher/Editor
Sharon Wilson I 01383 616126 I M 07486 070333
contact@bite-magazine.com I www.bite-magazine.com
Design I Donna Earl I bite.design@mac.com
© Bite Magazine 2019 – All items contained within
this publication are copyright to Bite Publishing and
cannot be taken or edited without the permission
from the copyright holder.
This magazine is printed on sustainable paper.
4
Salt ‘n’ Sauce
A wee sprinkle of what’s happening this month
Wanderers Kneaded
is a great pizza van
located at The Meadows
every Wednesday and
Thursday, Portobello
on Saturday and they
also do The Pitt market.
Mrs Bite loves the
pear, gorgonzola and Edinburgh’s only Michelin star
walnut on freshly fired restaurant with rooms, 21212, is
sourdough. celebrating its tenth year in business
by hosting a series of anniversary
Botany at The Bar – The Art dining experiences to mark the
and Science of Making Bitter is a milestone this month. Three events
beautiful and inspiring book from will be held in the Georgian
Shoots, Roots & Bitters, a New York townhouse on the Royal Terrace
company run by three scientists, which will take place on 22nd, 23rd
Selena Ahmed, Ashley Duval and and 24th of May where guests will be
Rachel Meyer. Learn how to make treated to a five-course dinner with
tinctures and infusions at home a complimentary glass of champagne
from plants. www.shootsrootsandbitters.com for £50.
The new menu from Chef Nico
The Old Curiosity Simeone at Six by Nico runs until
Distillery has launched May 26 and invites you to board the
a Gin Club. Sign up online Orient Express. The menu will travel
and you will receive a through six cities: Paris, Strasbourg,
special box each month Munich, Milan, Vienna and Istanbul
which includes a unique, and present Nico’s take on dishes
limited edition 20cl gin from each city. www.sixbynico.co.uk
– as well as the perfect
mixer and a freshly-
picked garnish. Each
monthly gin will have a
unique, seasonal twist and
kicked off in April with
Hot Pink Tulip. www.theoldcuriosity.co.uk/gin-club
Aviemore based Kinrara Umi is a newly
is celebrating after being opened Japanese
named as a finalist for
the Scotland Food &
restaurant in
the Stockbridge, 5
Drink Excellence Awards Edinburgh. There
2019. Kinrara Distillery are red crimped
was named as a finalist lanterns, some
in the Artisan Product horigotatsu tables
category for its Artists with cushions,
Edition Gins. Winners and a mural of a street scene. They aim to offer
from all 19 categories high quality, authentic food at an affordable price.
will be announced in front of 800 guests 18-24 Deanhaugh Street.
at the awards ceremony and dinner
on Thursday 23 May 2019 at the Corn
Exchange, Edinburgh.
Cawston
Press has
launched a new
range of sparkling
drinks Cawston
Dry. Presented
in two flavours,
lemon & ginger Tea of the Month from Rosevear Tea:
and raspberry, Lazy Summer Afternoon
the drinks combine sparkling water with
a twist of pressed juice and natural Rhubarb, like tea, originated in China. Its arrival
flavours in a can. Available at Ocado, into Europe is linked to Marco Polo who brought
Wholefoods, Amazon and independents. it back from the court of the Kublai Khan. Both
tea and rhubarb were traded on the Silk Road
when rhubarb was used as a medicinal herb
to aid digestion rather than as the principal
ALDI has launched a series of six Native ingredient in a crumble or as an accompaniment
Cattle Breed Scotch Burgers. The new to custard! Rosevear Tea brings rhubarb and
range of quality assured Scotch burgers tea back together in a very smooth and fruity
champion Scotland’s most valued native black tea called Lazy Summer Afternoon. If you
breeds including the Galloway, Belted are a fan of rhubarb, you will love this tea. The
Galloway, Luing and Highland cattle. Each distinctive flavour of rhubarb comes through but
of the burgers are made from certified without its characteristic tartness . Lazy Summer
Scotch Beef, which means the meat is Afternoon was the first tea I tried at Rosevear and
guaranteed to come from animals born it is still one of my favourites. Rosevear Tea is at
and reared on assured Scottish farms. Broughton St, Clerk St and Bruntsfield.
★★★ Deal of the Month ★★★
6 Rib-eye and a glass of wine for two
people – only £35 – anytime, any
day – at Jules Verne Brasserie and
Café Francaise
This French restaurant is handy for the centre of
Grazing by Mark Greenaway town and The Playhouse Theatre.
opened 19 April at The Waldorf It has an outside seating area, café and
Astoria. Accommodating 160 covers, restaurant and there is live piano music on
the restaurant offers private dining and Saturday nights.
‘chef’s table’ experiences. 0131 222 8857.
Owner, Frederic Deprez also runs Café Praline
at the bottom of Leith Walk and the bakery Le
Petit Francais, so the baguettes, croissants and
Highland Boundary
patisserie are exquisite, and Fred also supplies
Birch and Elderflower
some of Edinburgh’s best restaurants.
Wild Scottish Spirit has
been awarded Gold at the Bite, however, wanted to give a shout out for
illustrious San Francisco this ribeye and wine deal. Ribeye is the tastiest
World Spirits Competition. It of steaks, and it is served at Jules Verne with
can be served neat, straight frites and all the trimmings. Couple that with a
from the freezer, mixed glass of French red and you have a lovely supper
with club soda, or used in a for a very reasonable price.
variety of cocktail recipes.
13 Antigua Street, Edinburgh, EH1 3NH
www.highlandboundary.com
– 0131 629 2670
Mrs Bite would like
to give a shout out
for a make up brand
Annabelle Minerals.
Made of only 4 minerals
they give really
good coverage using
concealers, primers and
foundations whilst being totally natural
and extremely light on the skin. They also
provide UV coverage and we would like to
highly recommend them.Review: Borough Date night
7
I
t's been five years since (of course), and was quivering
Cat and I got married. with excitement at the first
Without being too mouthful of olive jelly – a
schmaltzy, those five years cheese accompaniment
have been incredible, and made from the loosely jellied
I consider myself very leftover brine of Gordal
lucky indeed. To celebrate, olives (probably a bit of a
we offloaded The Boy to Marmite experience, but I
some generous family for absolutely loved it!).
the night, pulled on our
There is real confidence in
gladrags (any remaining
this cooking and Chef knows
clothes without snot/
when to stop adding elements to a dish.
felt-tip/mystery stains), and enjoyed a rare
date night. Talking to co-owner Aleks (who covers the
front-of-house while her husband Darren
Borough serves an exquisite, seasonal and
keeps the kitchen whirring) after our meal,
ingredient-led four-course set menu. I added
I got a real sense of a venture which is all
three of the cleanest freshest oysters I’ve
about the food. A passion for provenance,
tasted to start and the cheese board to finish,
ingredients and flavour is what drives this pair.
and we had some very agreeable wines by
the glass. Alongside this is a sense of community-
minded stewardship of the food scene. When
The set menu lets Chef Darren Murray lead
I asked about the jars of fermenting asparagus
the diner on a journey of his choosing.
I had spotted through the pass, Aleks's face
Light, fresh asparagus custard cut through by lit up: "if you ever need a starter culture for a
salty smoked cheese, was followed by beef ferment, drop by, and we'll see if we can help
shin ravioli served in an intense mushroom you out", she said," adding: "that's how we got
broth. A perfectly seared fillet of sea trout was ours!" Nice. (R. McKelvie-Sutherland)
accompanied by bitter braised chicory, sweet
fresh cauliflower, and sharp blood orange eatdrinkdad.com
for a citrus pop. A bonus anniversary dish
comprised rhubarb granita served over white Borough
chocolate custard with toasted hazelnuts, and – 50-54 Henderson St, Edinburgh EH6 6DE
it totally blew our minds. – 0131 554 7655
Dessert was a testament to the intelligence of – boroughrestaurant.com
the flavour combinations, a buttermilk panna
cotta with chamomile meringue and whisky Opening hours
sponge. Each component was tasty enough, Wed & Thu 5pm-11pm; Sat & Sun 12-2.30pm,
but together they sang. I had the cheeseboard 5pm-11pm; Sun 12-5pm; Mon & Tue closedLa P'tite Folie or
"The Little Madness"
offers contemporary
French cuisine in the
heart of Edinburgh's
West End.
La P’tite Folie, 9 Randolph Place, Edinburgh, EH3 7TE
Tel: 0131 225 8678 Email: info@laptitefolie.co.uk
Open 12pm - 3pm / 6pm - 10pm (11pm Fri & Sat) / Closed Sun
As well as an extensive wine list with many sold by
the glass, we now also have an Extended Food
Menu. Cheese, charcuterie & fish platters, grilled
snails, beef sandwich, Croque Monsieur and
steamed mussels.
Private mezzanine area available and monthly
raclette evenings
St Ann’s Oratory
9 Randolph Place, Edinburgh.
0131 5381815
www.ledivin.co.ukReview: Bistro Du Vin
Scottish suppliers, French flair 9
B
istro du Vin has always been much the usual meat, fish and veggie – no vegan
more than just a hotel restaurant, and options here but then French restaurants have
very much a destination in its own right never been good at catering for those who eat
for traditional French cuisine and fine dining. neither meat or cheese (sacrilege!)
Their spring prix fixe menu, however, is To start, we tried the Scottish Charcuterie
focused instead on the Scottish larder and with Arran mustard, which features venison
showcases the very best of seasonal and local sausage, venison salami and wild boar salami,
ingredients. Indeed, every item details its with olives and figs; and the Belhaven Smoked
local credentials, so it easy to see where your Trout with pickled cucumber and carrot salad.
food originated and the local company that They couldn't have been more different, the
supplied it.
first rich and meaty, the second, fresh and
Both the starters and mains options include light, but both had their charms.We then selected mains of Turriff Lamb and the indulgent Glenkinchie Whisky Cream
Chops with Ramsey's of Carluke Black Pudding with Orange Jelly.
10 Hash and mint Hollandaise, and Highland
Smoked Salmon Pappardelle with sprouting
While the choices are obviously limited,
with three courses for less than £25, this is
broccoli, peas and baby spinach. While the
an excellent way to enjoy seasonal dishes
lamb dish was delicious and a good size, I was
without breaking the bank. If you have time,
surprised that it didn't come with a single
there is an extensive wine list to be explored
vegetable, even though there are no ‘sides'
too. (D. Spencer)
available on the prix fixe menu and our server
never highlighted that anything extra might be
needed. The salmon papparadelle, on the other
Bistro du Vin, Hotel du Vin
hand, was the perfect spring dish, generously
– 11 Bristo Place, Edinburgh EH1 1EZ
portioned and flavoursome. The salmon and
– www.hotelduvin.com
touch of cream gave it a slightly decadent
aspect, but it was lifted by the green veg. Opening hours
Those without a sweet tooth will be delighted Breakfast: Mon-Fri 7am-10am, Sat-Sun
to see Auld Reekie Smoked Cheese available 8am-11am; Lunch: Mon-Sat 12.30pm-2.30pm,
as one of the three dessert choices, though Sunday Brunch: 12.30pm-4.00pm;
we went for the, unsurprisingly super sweet, Dinner: Mon-Thu 5.30pm-10.00pm, Fri-Sat
Scottish Bee Company’s Heather Honey Cake 5.30pm-10.30pm, Sun 6pm-9.30pm
hairby
boom
barbering/hairdressing for men and
women, sister store to Boombarbers
which specialise in all aspects of
hairdressing. Free consultations.
INAA AWARD FOR BEST
BARBERS IN SCOTLAND
136 Bruntsfield Place
EH10 4ER
0131 229 5566
www.boombarbers.co.ukReview: One Square Brasserie 11/10
11
W
hat marks out of ten would you Vegetables are vibrant enough to be freshly
give for the meal overall, I ask Mr dug from the garden. Great Scottish produce,
Bite. Eleven he promptly replies. well-judged seasoning and use of herbs
are just some of the factors which result
He is possessively polishing off pistachio and
in delicious plates of food devised by new
dark chocolate pot with rhubarb, pistachio
executive chef Shaun Woodhouse.
and citrus and comments that the fruit is
sweet and tart and the dish as a whole has a Starters had set the scene. Pure white crab
host of exciting textures. This side of the table meat for Mr Bite is served with apple and
my self-contained Tarte Tatin had caused me coriander; a delicate rose pink disc of fresh
distress on its arrival. When placed in front of radish on top. I have fat grassy spears of
me I exclaimed: seasonal asparagus with a sticky, creamy purée
of potato and parmesan with truffle and crispy
“I will never finish it”!
chicken skin. Yes, it is as decadent and tasty
But when clotted cream ice cream and custard as it sounds.
foam melts seductively over chunky sweet
For the main course, skate wing with crispy
apples and buttery pastry, resistance is futile.
capers (nice detail) sounds terrific, but I fancy
Reader, demolishing it even after two other
Shetland salmon. It arrives garnished with
courses is a breeze.alternate wheels of kohlrabi A map on the menu proudly
and lemon which is clever as reveals the provenance of produce
12 the latter infuses the former
with essence and looks pretty
such as pork from Ardrossan and
squat lobster from the West Coast.
too. The lemon is sweet
One Square has shifted position over
enough to eat. Bearnaise is
the years travelling from fine dining
thick and generous, and the
to what is now a modern Brasserie.
fish has distinctive flavour. It is
cooked spot on – still tender Three courses of superb food
in the middle. Fennel and times two and One Square zooms
large fronds of dill are classic complements. comfortably into our mental list of highly
Chips are hand-cut, twice-cooked from real recommended eateries. Top marks. (S. Wilson)
potatoes and well seasoned. Top Tip: the sides
feed two people comfortably. One Square Brasserie, Sheraton
Mr Bite's crab hails from Orkney, and he decides Grand Hotel & Spa, Edinburgh
to order rump cap steak sourced from the island – 1 Festival Square, Edinburgh EH3 9SR
too. Prime cuts are dry-aged for 28 days, and his – 0131 221 6422
is served with watercress and a shallot and bone – www.onesquareedinburgh.co.uk
marrow sauce. Cooked rare and tender a thick
layer of fat imparts deep flavour; superb value Opening hours
too at £22.50 for 220 grammes. Mon-Fri 6.30am-1am; Sat & Sun 7am-1am
The Big One!
Great Grog Spring Wine Fair TICKETS
greatgrog.co.uk
Great central location and a Friday Night tasting
wine in good company. What could be better?
The ever-popular, super-fantastic, Edinburgh, fun,
informal, Wine Fair with 100 wines to try with ticket
redeemable against cases purchased on the night.
Friday, 31 May 2019 from 7-8.30pm at The Merchants'
Hall, 22 Hanover Street, EH2 2EP Edinburgh.Review: Bar Brig A home from home
A
s an Italian living in Edinburgh, I 13
particularly liked the warm welcome I
experienced at Bar Brig at the bottom
of Leith Walk.
Star-shaped fairy lights in the windows and
an eclectic, colourful mix of furniture inside
contribute to the charm of what is essentially
a local bar.
I visited on a Wednesday for the steak on
stones offer – £21.95 for two steaks, fries and a
glass of wine – for two people!
A 50% discount off of selected food on
Mondays and Tuesday's too makes post work decent size, a good colour and fresh. As I like
dining easy. Comfort food such as mac 'n' my steak rare this made mine slightly chewy.
cheese, fajitas, chilli beef, burgers and steaks Fries and ketchup were to the side, and we
are popular choices. were still tempted by desserts. Churros, ice
cream and dips; all in all a pretty naughty
Cocktails are a passion too, and the list midweek supper but it felt good!
includes classics such as the French Martini
and original creations like Sunrise in Leith: I have to highlight the service at Bar Brig. Bar
Patron Silver tequila, cranberry, cointreau, lime manager Donna chatted to us easily and made
and sugar. Order two and guess what – you us feel very at home. So much so, that we
get a discount Mondays - Wednesdays. stayed longer than intended.
We just had time to chat a little before our Bar Brig represents my idea of a real local, i.e.
steaks arrived presented sizzling on Bar Brig’s somewhere to drop in for a spot of supper
signature lava stones. The steaks were of a and socialising which combines the warmth of
friendly service with value-for-money.
For those who want to stay even longer, there
is a venue downstairs where you can enjoy live
music five days a week. Whether it is steaks or
music, Bar Brig rocks. (E. Vanello)
Bar Brig
– 96-98 Leith Walk, Edinburgh
– 0131 281 1090
– barbrig.com
Opening hours
Mon-Thu 3pm-1am; Fri 2pm-1am;
Sat 12pm-1am; Sun 12pm-12amedinburgh’s BIGGEST CELEBRATION
OF FOOD, DRINK & live music
with top chefs
inverleith
park
NATIONAL PARTNER 2, 3, 4 august
foodiesfestival.comReview: The Cumberland
A hidden gem in the heart of the New Town 15
W
hat I like about the Ribeye can be a bit hit and
Cumberland Bar (and there miss, but not here. The steak is
is lots to like), apart from wonderfully smoky, and, although
good beer, fab food and the fact requested medium rare, it's more
that it has a beer garden, there's no medium but doesn't detract from
football on big screens, no jukebox. the flavour or texture. It comes
with haggis in a jaggy jacket (a
This traditional pub, in the heart
wheel of crispy naughtiness) and
of the New Town, is cosy and
stacks of chips. My stew is pungent
comforting, woof-friendly, with
with smoked paprika, staining the
excellent cask beers (from £3) with lads and
mound of mash a rich red, tender chicken and
lassies that know how to pour a decent pint;
roundels of chorizo. It's colourful with the
it's easy to see why it has a loyal following.
addition of green beans that squeak (I love a
The panelled space has loads of nooks and squeaky bean).
crannies to tuck yourself away in, and we find
Desserts are a bit mundane; with no
ourselves in a snug overlooking the garden
cheesecake available, I plump for the sticky
where some brave souls huddle on a rather
toffee pud with ice cream, he has the crumble.
cool spring evening.
The latter comes with lashings of custard, but
The menu has some good comfort food – the apple has turned to mush, and the topping
steak pie, sausages, fish'n'chips, and some disintegrates into the sauce. The STP floats
cracking sounding burgers. I was tempted by in a moat of caramel; it's a good take on the
the wonderfully titled, 'Tilted Wig' (a previous classic.
incarnation of the bar frequented by judges
The Cumberland offers solid pub grub and
and lawyers) with black pudding and smoked
fair prices, excellent cask-aged beers from
cheddar, and 'Auld Reekie' with Dunsyre
Scotland and south of the border, as well
blue and smoked bacon, but I'm lured by the
as some good imports. With eight taps that
chicken and chorizo hotpot with a Scotch egg
rotate regularly, it's a great place just to kick
to open the proceedings, while he jumps in
back and chill. (L. Harris)
with the calamari followed by a ribeye.
We both order guest ales to sup with our The Cumberland Bar
food, which arrive swiftly like our victuals. – 1-3 Cumberland Street, Edinburgh EH3 6RT
His squid is pale as a Bronte heroine and, – 0131 558 3134
although soft, the lack of a crispy casing leaves
him disappointed. I, on the other hand, am happy Opening hours
with my sausage-swaddled runny egg; the chef's Mon-Wed 12pm-12am; Thu-Sat 12pm-1am;
chippy sauce is a must, and I'm not a fan of the Sun 11am-11pm. Food served Mon-Sat 12pm-
brown stuff- sacrilege I hear you scream! 9pm. Sunday Roast & Bar Menu 1pm-7pmMrs Bite Chats to: Virginie Brouard
16
M
rs Bite chats to Virginie Brouard, who from a French company
owns La P'tite Folie French restaurant in London.
and Le Di Vin Wine Bar in Edinburgh’s What do you do in your ‘spare time’?
West End. Virginie started in hospitality at I don't have that much, but I try to spend more
Pierre Victoire many years ago. She is now a time with my children.
successful businesswoman and does charitable
work in Ethiopia. You serve raclette at your bar Le Di
Vin who would you most like to share
You are from Brittany, what bought it with?
you to Scotland? My girlfriends in my bar or at home, good
Love and maybe the climate, which is very company for a good laugh. Raclette is very
similar in Brittany. convivial.
What is your favourite wine in Le Di What is your ambition?
Vin? To retire and spend most of my time in
I just tried a Lebanese Red, It was Ethiopia doing charitable work that I like most.
outstanding...I tend to drink Italian wines, I
prefer Red. What is your idea of a romantic
dinner?
Other than wine what is your A picnic at sunset near the sea.
favourite tipple?
What is your favourite restaurant or
Champagne and Gin
bar in Edinburgh and why?
Where do you get your cheeses from? I am often seen in The West Room in the West
I got my cheeses from Henry in Stockbridge End, lovely "Cicchetti" bar, great prosecco and
(now changed to Element), and we also order wines.
And elsewhere?
A seafood platter in Brittany or Mixed Grilled
Fish in Elba during the summer holidays…
What is your favourite kitchen
gadget?
My hands! I was told once to treat them as
Jewels, not Tools!
What is the one item you would take
to a Desert Island?
My pen and my diary. No, phone!
What is your favourite holiday
destination?
I have been going to Elba for a few years now;
I do need the sea near me.Out of Town Review: The Staybridge Suites,
Dundee Put the kettle on 17
K
ick off your shoes, put the kettle
on and relax. Or work – depending
on whether you are staying at The
Staybridge Suites for work or pleasure.
The suites located next to Hotel Indigo in
Dundee are designed for an extended stay and
equipped with kitchen including all mod cons
(even a dishwasher), bathroom, TV and work
areas. Downstairs is a gym and laundry and a
seating and social space for reading, games
and chilling called The Den.
Scott's Arctic exploration vessel.
Design is similar to that of Hotel Indigo.
The Staybridge Suites provide an excellent
Namely a contemporary natural colour
base for exploring and enjoying Dundee
scheme of grey, stone and white with, for
and North East Scotland. Dundee famously
example, accents of lime green and petrol
has more hours of sunshine than any other
blue. Rustic touches in textiles and pottery
Scottish city. Lots of reasons to go stay at
artefacts nod to the city's industrial heritage.
Staybridge! (S. Wilson)
From the skylights of my attic-style apartment
on the fifth floor, I can see rooftops, the River
Tay and Dundee Law. The Staybridge Suites
– Lower Dens Mill
The complex which also includes the Daisy – Dens Street\Constable Street, Dundee
Tasker restaurant is a restored Jute Mill. Daisy DD4 6AD
Tasker was the well known social secretary of – 01382 472020
the mill. You can either eat in the restaurant – www.ihg.com/staybridge
or make use of the self-catering facilities.
Breakfast in the Staybridge Suites is served in
The Den and comprises cold and hot buffet
items. Alternatively, the standard of cuisine
in many of Dundee's eateries these days is
superb.
The V&A has recently announced that it
has surpassed its initial target for visitor
numbers and good for a visit also are Dundee
Contemporary Arts centre, The McManus Art
Gallery and Museum and The RRS Discovery, ©Hufton+CrowReview: Tani Modi From Rimini with love
18
E
veryone remembers the Friends episode
where Monica and billionaire boyfriend
Pete go to Italy ‘for dinner’. Without a
private jet and, apparently, a time machine,
visiting another country for the evening would
be rather a hassle. However, authentic Italian
dining can be found in Edinburgh if you know
where to look.
By day, Tani Modi is an excellent café, serving
delicious cakes, breakfast, brunch and lunch.
If a main course is needed after such a feast,
By night, it becomes a cosy osteria, a type of
the aforementioned polenta is also served
restaurant in Italy that focuses on wine and
with porcini and chestnut mushrooms, while
simple local dishes. Hailing from Rimini in the
other larger dishes include homemade gnocchi
Emilia-Romagna region, the owner’s ambition
with bolognese ragu or mushrooms, and
is to share the food of her childhood with a
porchetta, which is stuffed with garlic, herbs
new audience.
and haggis and served with poached apples.
The food is all based on traditional recipes The gnocchi was especially good with its
from the Emilia-Romagna area, from the piada slightly spicy ragu, which was utterly different
(flatbread filled with cured meats, cheeses and to any bolognese sauce I'd had before.
vegetables), to the tomino cheese (cooked
The dessert options are sensibly fairly
till its rind turns crunchy and inside melts to
light, though cakes are also available. After
gooey heaven), and the creamy polenta with
thoroughly indulging in the savouries, we just
Italian sausage, pork ribs and Borlotti beans.
had space to share an incredibly delicious
There is a good selection of Italian wines by cannoli pastry with Mascarpone cream. A
the bottle and the glass, all carefully chosen selection of obscure and wonderful Italian
to complement the food. On our arrival, the digestifs are available to finish if your
owner, Nicole, recommended an excellent off- digestion needs some help or just to make the
menu Cabernet, which was perfect on a warm evening last a little longer before you break
evening and really did bring out the flavours the spell and head back to Scotland.
in the dishes. (D. Spencer)
A range of platters are available, offering
Tani Modi
a variety of meats, cheeses and vegetables
– 103 Hanover St, Edinburgh EH2 1DJ
served with piada and granary bread – the
– 0131 466 3289
ideal accompaniment to fine wine and a
– info@tanimodi.co
relaxed night with friends. The atmosphere is
lively and cheerful, adding to the feeling of Opening hours
being in an informal, local restaurant. Dinner service: 17:30-23:00 Fri/SatMMM – Mama Mercedes’
Review:
Magic At 83 Hanover Street 19
J
uan Castillo Castro, garlic and paprika (Mercedes
owner of Edinburgh’s has kindly agreed to share her
popular Chilean own recipe with www.bite-
brasserie, has always magazine.com). As they’re
credited his lovely mum, made for special occasions
Mercedes, with inspiring in Chile, they will only be
a love of modern Chilean available at 83 Hanover St on
cooking, which he presents her regular visits as they are
using Scottish produce, at their very best made and
stylishly showcased with eaten while still fresh rather
Latin American verve & than frozen.
unique cocktails. New to
Lard, or manteca in Spanish is
the bar list is his unmissably
a key ingredient in the pastry
delicious ‘Pinot Noir Sour’
dough. While she often
– the hot new low-alcohol
makes them with margarine
spritz in Chile.
in Sweden to suit local
Along with my Chilena pal (who makes a mean tastes, she insists that this natural, less highly-
empanada herself), I tried Mama’s cooking processed solid fat is key to the crispest
directly, at a masterclass demo by Mercedes texture (these little stuffed pies are also
on one of her regular trips from Sweden, liberally brushed with whole egg), and above
where she has spent many years as a teacher all the best flavour of the pastry. The filling
since leaving Santiago back in the Pinochet era. is unusual to Scots in that it always includes
little bonuses of hard-boiled egg, two or three
In Sweden her small savoury stuffed pastries
sweet raisins and a plump salty black olive
became the universal food currency helping
tucked in with the meat.
the family get to know their neighbours
and integrate to the community. The locals Pamèla and I ‘had a go’ at filling Mercedes’
developed a taste for empanadas that helped own pastry and ate our creations, which were
the family raise money for their annual trips indeed super-tasty! Future special evenings
back to Chile. Juan remembers fondly how he planned include seafood empanadas.
and schoolfriends would look forward to little (The Go-Between)
round tasty leftovers – comparable to Scots
children getting to scrape out the gingerbread 83 Hanover Street
mixing bowl! – www.83hanoverstreet.com
The filling itself, known as ‘Pino”, is richly – 0131 225 4862
savoury beef mince cooked with plenty of Opening hours
softened golden onions, cumin, chilli powder, Thu-Sat from noon; Tue, Wed & Sun from 5pmReview: The Wine House 1821
20 The wine library
Location & design
The area around John Lewis and The
Playhouse may be a work in progress, but the
construction work has a purpose: it’ll soon
morph into upmarket mixed space St James
Quarter. And it’s here, number 4 Picardy Place,
that The Wine House 1821 fits in.
The interior belies the busy street outside: the
dominant windows allow the light to flood in,
oak floors lead you past the bar to the seating
area at the back, shelves are dotted with The sommelier will guide you through his
Castello di Albola crates and bottles of Cuveé. suggestions, however. “What kind of wine do
Long wooden tables allow for a communal you enjoy?” Panos asks upfront. (This morphs
dining space, doubling up to create clean lines. into “Are you going to write about me?” a
little later on.)
It doesn’t come as a surprise, then, that a)
award-winning Italian architect Claudio The answer: “anything but sweet” (followed by
Silvestri was involved its creation and b) “perhaps”, accompanied by a Mona Lisa smile).
the bar is part of what was once a Georgian
The more specific answer, a joint decision
townhouse: the design is a mix of period
from my friend and I after our tasting: the
features and contemporary.
Chianti DOCG.
Wine & food
And, while the wine list feels like it takes
But the Italian influence is more obvious precedence, the pared-back food menu
when it comes to the Zonin-heavy wine list. merely adds to the chic, after-work drinks vibe
The family first began producing wine in 1821, – after all, it is restaurateur Sep Marini, owner
and now, seven generations later, they own 11 of the popular Tony Macaroni concept, who
estates across Italy, including Sicily, Piedmont created The Wine House 1821.
and Tuscany, as well as a vineyard in the
The options tend to be on the lighter side, we
States.
can recommend the antipasti combo platter, a
For those of us whose decision is based delicious selection of ham, salami, cheese and
loosely on colour – red, white or rosé – and veggies to share. (K. Wilkins)
price – is it payday yet?! – choosing a bottle
from the 100 available can be slightly daunting. The Wine House 1821
Perhaps a Famiglia Zonin Pinot Grigio Blush – 4 Picardy Place, Edinburgh EH1 3JT
DOC? Or maybe a Bourgogne Chardonnay – 0131 557 1821
2014? – www.winehouse1821.co.ukWine: Pete Brodie 83 Hanover St
21
W
ine people try something. It
often split takes away the
between gamble and puts
geeks and lovers. The people at ease.”
geeks ‘collect' wine
This idea of being
knowledge and trade
at ease seems to
facts. The lovers
be at the heart
thrive on discovery
of his DNA. A
and sharing and want
waiter at 18, he
to delight you.
was serving wine
Pete Brodie is before he liked
definitely the latter. it, handing his
It suits the vibe of customers one
83 Hanover St, the of the biggest wine lists in Scotland
vibrant basement at the time while confessing only
restaurant on Hanover to drink beer. Happily, he had the
street where Chilean support and was encouraged to
flavours and dishes taste wines he'd never heard of. The
meet Scottish realisation that wine was a way to
produce. Step in, have a less daunting conversation
sit down, and you're with the customer was a game
inducted into a changer. A stint in New Zealand
world of sopaipillas and Australia came next, working in
(puffy pumpkin bread), estofado (stew) and hospitality and the vineyards by which time
empanadas (filled savoury pastries). Pete was he'd got the wine bug. "Working the vines
brought in to help Juan and Vanessa create a gives you a completely different perspective
wine list that reflected the values and food. of what wine is, I can still remember the cold
"We want fun and interesting wines, things mornings, pruning vines. It made me realise
that people might not have heard of before, wine comes from farms, not factories."
that are delicious. But they've got to respect
Pete's curiosity and enthusiasm for wine is
the planet; our wines are mostly natural,
infectious, and he shares what he knows,
organic or biodynamic."
generously. When asked what was good
Pete explains that they want people to on the list right now he pulls out a Bobal (a
discover wines, and by having many of the Spanish indigenous grape), describing it as
wines available to taste it allows people to warming and lovingly made. (N. Welch)
make their own choice. “There might not be
a familiar wine on the list, but we can always See drinkwidely.co.uk for HopScotch, a pop-up
match people’s preferences and then let them spin on the half and half.22
Tea and Cheese Tasting
M
r Bite and I will be going to an sophisticated way.
unusual and quite fascinating food
However, it seems that that when the notes
and drink event this month.
of honey of certain teas meet the savouriness
Rosevear Tea is holding a 'Tea and Cheese of a hard cheese or the tannins of another
Pairing' event with George Mewes of combine with the creaminess of a soft cheese
Stockbridge. something very special can happen.
We have attended countless cheese and wine This is the second time that Rosevear have
events and even a cheese and whisky event, run this event with George Mewes, the
many gin tasting events but this will be our Stockbridge cheesemonger. The event will
first ever tea and cheese pairing. take place in their Clerk St store on May 23rd
Adam and Isabelle Rosevear promise an and tickets are available to buy in their shops
evening of gustative discovery. or on Eventbrite.
I love cheese and I love tea but until now, I I will give you my opinions of this innovative
have not yet tried them together in such a event in a future issue.Off the Trolley: Cinnamon Buns
Joy in a bun format 23
O
ne of the best things in life is
cinnamon toast. Toast in itself is
pretty special, but the addition of
cinnamon and gritty sugar, happily sticking
to puddles of melted butter, elevates it to a
thing of greatness. It’s my comfort food, my
breakfast food, my rainy afternoon with a cup
of tea food.
So it’s no great leap to say that I’m also very
fond of cinnamon buns: sticky, curling layers
of dough topped with cream cheese icing.
Unpeeling one culminates in that glorious
central bite of spicy perfection. They are joy
in bun format.
And while cinnamon buns can be found
in Edinburgh, their lack of prominence is
surprising. In North America, there are entire
shops devoted to the cinnamon bun. Expect
different varieties, with nuts or raisins, iced or Chelsea buns served at Fiztbillies in Cambridge
un-iced (always iced). One favourite breakfast that would give any cinnamon bun a run for its
haunt of mine would serve them split in half money. They are delicious, and can be ordered
and grilled, with salty butter. I salivate just online (I may have just done so…) but they lack
typing the words. the cream cheese icing which is the jewel in
the crown.
In Edinburgh, there are Scandinavian versions
to be found, at both Peter’s Yard and For now, I content myself with making my
Söderberg. They are lovely, but delicate and own. Do not try and substitute the ready-
classy. To compare them to cinnamon buns is made rolls of chilled dough and icing sugar
to compare Ingrid Bergman to Dolly Parton. I you find in the supermarket. A real cinnamon
like my buns big, strong, and covered in icing. bun is a fortified bread dough, yeasted, and
I want to finish them a sticky mess. And for a involves rising, rolling and time. They are well
country that has embraced the cupcake and is worth the effort, though, and the smell as
learning to love the donut, the cinnamon bun they bake is reward enough. If you’re really
is a logical next step. organised, set them to rise in the fridge
overnight and bake in the morning. They are
There are other kinds of sticky bun worthy of
better even than buttered toast. (R. Edwards)
attention. I remember with great fondness the24
Review: The Voodoo Rooms
G
othic ornate decor, pot plants and be more refined and the fennel was missing in
booths give a louche vibe to this action. The ravioli actually contains beetroot
city centre hotspot. Well known for and cheese and is very tasty.
its award-winning cocktails the flavour and
The game is upped with desserts. Dark
balance that characterises them can often also
chocolate Kahlua ganache, caramelised
be found in their food offering.
walnuts, macerated strawberries and popping
I start with seaweed cured Loch Duart salmon, candy is the sort of dessert that livs up to the
pickled cucumber and horseradish yoghurt. A benchmark set by the cocktails. I have lemon
good quality, sumptuous salmon, I like this dish a thyme set cream with poached peach and
lot. Mr Bite has Thai hot and sour soup which has peach ice cream. For me, you can't go wrong
a good beefy broth, chunky shitake mushrooms with any version of this fruit and cream combo
and cabbage. However, there is none of the but again the lemon and thyme flavours need
expected kick from chilli, and we fail to detect more punch.
lemongrass, fish sauce or any of the other spicing
Excellent produce, lovely service and
or flavours that underpin this soup.
magnificent surroundings. More refinement
Onto mains and I choose spicy crusted needed in presentation and more oomph to
lamb rump with Indian potatoes, coconut some of the dishes. (S. Wilson)
and tomato sauce. The tatties have been
cut into cubes and sautéed, and the sauce The Voodoo Room
is flavoursome. The lamb is a bit overdone – 19a West Register Street, Edinburgh EH2 2AA
for my taste and would benefit from being – 0131 556 7060
sliced for presentation. Mr Bite has fennel – www.thevoodoorooms.com
and mushroom-crusted pork fillet with goat's
cheese and red pepper ravioli. The meat is Opening hours
lovely and juicy but again presentation could Mon-Thu 4pm-1am; Fri-Sun noon-1amCocktails: Rums Worth running for
25
I
’m not a dedicated follower of Ron de Jeremy – the Original Adult
fashion. In fact, if you ask D she’ll Rum (£31.99). A surprisingly good rum
probably tell you my sense of from Panama named after the adult
fashion never really made it out of film star. To avoid any saucy double
the eighties, given the complete entendres just get hold of a bottle and
lack of any style at that time. try it for yourself.
Anyway, this eschewing of current
Pusser’s “Gunpowder Proof”
trends brings out the Captain Jack
Black Label (£35.99). The original
Sparrow in me whenever I visit my
British Navy Rum, using the Admiralty’s
local off licence or bar. As the ever-
own recipe. This is a great example
increasing selection of craft gins
of an overproof rum with bags of
dominates the shelves D despairs as
molassess, toffee, honey and spice.
I adopt my best pirate voice: “But
Drink sparingly but please do drink.
where has all the rum gone?”
Dark Matter Spiced Rum
Thankfully a few simple clicks of an
(£30.95). All the way from Banchory
old fashioned QWERTY keyboard will bring you
in Aberdeenshire this spiced rum divides
to any number of online retailers from which
rum drinkers. Some, like me, love its taste of
you can procure a multitude of stunning rums:
Christmas whilst still being identifiable as a rum,
everything from a simple white rum, through
whilst others view it with contempt. Make your
French, Spanish and British styles of rum
own mind up.
(generally identifiable through the terms Rhum,
Ron and Rum respectively), via unusually spiced And finally, my current tipple of choice is Ron
rums to treacly dark rums. Here are a few of my Millonario Sistema Solera 15 Riserva
current favourites. (£40.45). A Peruvian rum made using the solera
system, this is best described as sticky toffee
Ron Flor de Cana Extra Dry (£21.25) is a
pudding in a glass – the perfect end to a perfect
great example of a white rum that can be served
meal.
straight up, over ice or in a refreshing mojito.
Made in Nicaragua this rum has plenty of vanilla, Get your rums on! (M. Earl)
some sweetness with hints of tropical fruit and
orange. All prices are as per masterofmalt.comCNM COLLEGE OF
NATUROPATHIC MEDICINE
Training Successful Practitioners
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In class or Online with the UK’s leading provider in natural
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on 4th May or 8th June, 2019
01342 410 505
Fresh organic fruit & vegetables
without plastic packaging
Available to buy now from your local Real Foods shop
Vegetarian • Vegan • Fairtrade • Organic
Gluten-free • Wheat-free • Special diet
Get your 10% Early Bird discount card instore now 37 Broughton Street Edinburgh EH1 3JU
Early Bird discount is available weekdays 8-10am, Saturday 9-10am,
Sunday 10-11am. Conditions apply to all discounts - ask instore for details.
8 Brougham Street Edinburgh EH3 9JHFood for Health with CNM:
Creamy Spinach Filo Parcels 27
These creamy parcels are perfect as a main course or in smaller parcels as
party nibbles. This recipe is really easy to make, vegan friendly and tasty for all
to enjoy!
Ingredients (Serves 4):
2 tbsp sesame oil, plus extra for brushing
1 large onion, finely chopped
2 garlic cloves, crushed
500g spinach
1 tbsp white miso
1 tsp coconut sugar
2 tbsp toasted desiccated coconut
3 tbsp tahini (sesame paste)
Photograph by Belinda Yio
1 tbsp cacao nibs
1/2 tsp fresh oregano leaves
1 tsp tossed black sesame seeds
8 sheets of filo pastry, cut into halves
Black pepper to taste
(optional) Rocket & radish salad and balsamic glaze.
CNM recommends the use of organic ingredients.
Method: • Preheat the oven to 200°C/fan 180°C/gas 6.
• Heat the oil in a large frying pan over a • Brush the sesame oil on the baking cups
medium heat. Add the onion and garlic and then line each cup with 4 layers of the filo
cook, stirring, for 3 minutes, until transparent. pastry to form a cup shape then spoon in the
Add the spinach stir and cook for further 2 cooled filling equally into the 4 filo pastry
minutes until it is wilted. cups.
• Add in the white miso, coconut sugar and • Brush the filo with sesame oil, scrunch into
toasted desiccated coconut into the pan and parcels and sprinkle the sesame seeds on the
mix well until all the miso are dissolved into
top.
the sauce.
• Bake at 220°C/fan 200°C/gas 7 for 15-20
• Stir in the tahini and oregano leaves, reduce the
minutes until golden.
heat and simmer, for further 5 minutes. Add in
a pinch of black pepper to taste and cacao nibs Recipe by By Belinda Yio – CNM Natural Chef
for extra nutty crunch, then let it cool. Graduate.
Find out about training with CNM Edinburgh for a career in Naturopathic Nutritional Therapy, by attending one
of CNM’s free-to-attend Open Events. For details visit www.naturopathy-uk.com or call 01342 410 505.What's in Season: Revenge Soup or, in other
words, Nettle Soup
28 Waging War on Carrier bag of nettles
1 large onion, chopped
Nettles! 1 huge spud chopped, a floury
variety
1 leek, washed and sliced
I, since before my 1 large clove of garlic, smooshed
teenage years, have 1 ltr stock, chicken or veg
waged a war against Large knob of butter
one of our most Oil
prolific weeds – Salt and pepper
nettles. It was a hot,
sultry summer (before I Method
knew what that meant) • Wearing hazmat gear (or rubber
and a group of us were gloves), wash nettles, discarding
playing in the wooded scrub at the back of the flats ones you don't like the look of.
where I lived. Running around, screeching like banshees, • Remove leaves from stems;
we jumped, hid and were generally having fun until ... chop the latter.
I tripped! There was no blood gushing from an open • In a large pan, throw in the
wound on my knee, no broken bones, I hadn't knocked butter and a splash of oil, add
myself out, but I let out a blood-curdling scream. My onion, spud, leek, garlic and
so-called 'friends' came rushing over to see what the chopped nettle stems.
fuss was about and fell about laughing; I had tumbled • Over a low heat, cook for about
into a huge patch of stinging nettles. The pain slowly 10 minutes, stirring every now
crept over my exposed arms and legs as the poison and then.
from the needle-sharp, almost invisible hairs, made my • Add the stock and let the veg
skin bubble like flesh-pink bubble wrap. I fled in tears cook until soft then chuck in
across the grass, up to the back stairs to the sanctuary the nettle leaves. Simmer for a
of my mother and a bottle of calamine lotion. further 5 mins.
• Take off heat, blitz with a stick
So by recompense, when I see nettles in the garden, it's
blender. Season with salt and
either slash and burn, or donning hazmat gear to pick
pepper to taste.
the stinging bastards and turn them into something I can
• Ladle into pretty bowls and
eat! In this case a rather good soup! (L. Harris)
serve with crusty bread or
Lea writes IntheKitchenwithBakersbunny.wordpress.com cheesy scones.
@BakersBunny on and Enough for 4.
What else is in my basket? Hare, lamb, grey squirrel, roe deer(buck), sardines, sea trout, megrim,
cod, crab, hake, scallops, lemon sole, langoustines, plaice, spoots, farmed halibut, ling, lobster, dandelion,
watercress, dulse, asparagus, samphire, kohlrabi, spring greens, wild garlic, rocket, spinach, Jersey Royals,
elderflowers, gooseberries, cherries, vetch flowers.Listings
29
Restaurants even 1 litre carafes. Scottish craft beers and
plenty of softy options... Book a table and look
Asian forward to a warm welcome smile in a great
neighbourhood. Brunch everyday from 10am.
Miss Woo’s Cocktails & Asian Kitchen – Lunch 2 courses £12; pre-theatre 2 courses £15.
Opening its doors in February 2018, Miss Woo's, 32b Broughton Street, Edinburgh, EH1 3SB
an Asian Kitchen and Cocktail Bar, is something – 0131 556 8092
new to The Shore. The food menu boasts a wide
variety of street food options. From Wings to One Square – Well known for offering only
Bao Buns, from Ramen to Pad Thai and a host of the most seasonal and freshest Scottish larder,
vegan and vegetarian friendly options. Boasting a One Square prides itself on supporting local
wide range of craft beers, spirits and wines - that suppliers, farmers and fishermen since opening
perfectly complements our bespoke cocktail its doors in 2012. When it comes to the bar,
menu. Deals inc. 2-4-1 wings on a Wednesday One Square is renowned as one of Edinburgh’s
and 1 cocktail plus 3 dishes for £18. Open 4pm- first gin bars with over 110 gins and counting!
late Wed to Sun. 7 Bernard Street, Leith, EH6 Sheraton Grand Hotel & Spa, Edinburgh, 1
6PW - 0131 554 4053 Facebook @Misswoosedin Festival Square, Edinburgh EH3 9SR.
Instagram @Misswoosedin Menu: onesquare-edinburgh.com –
Reservations: opentable.co.uk
Bistros and Brasseries – bookatable.co.uk – 0131 221 6422
Apiary – Heading up the ever-expanding The Shore – Next to the famous Fishers
and thriving Newington dining scene, Apiary is restaurant on The Shore sits this classic bistro
the bigger version of Three Birds. In an old Art from the same owners with wood paneling,
Deco bank building, the space is large and airy huge mirrors, open fires and hearty satisfying
with seating for up to 60 in intimate booths food. The food is a creative mix of classic British
or bigger groups. Daily brunch, lunch, dinner, dishes with a modern European twist. Set lunch
pre-theatre, served by knowledgeable, smiley Mon-Fri, 2 courses £15, 3 courses £18. Bar snack
staff. Look out for seasonal menu changes menu also available all day. Live folk and jazz
offering 2 days of half price experimenting! musicians entertain customers in the bar on
Mon-Fri 10am-3pm/5.30pm-10pm, Tuesdays and Sundays. Open everyday from
Weekends 10am-4pm/5pm-10pm. noon-late.
33 Newington Road, Edinburgh EH9 1QR 3 Shore, Leith, Edinburgh EH6 6QW
– 0131 668 4999 – www.apiaryrestaurant.co.uk – 0131 553 5080
@apiaryedinburgh – www.fishersrestaurantgroup.co.uk
Educated Flea – Top to tail cooking, dressed Three Birds Restaurant – A firm
head to toe in tasty, to comfort or excite; neighbourhood favourite in Bruntsfield,
pickling, smoking and preserving all done in- Three Birds is a pocket-rocket of a restaurant.
house. Super wee wine list, all on offer by Small, cosy and busy, menus change every
different glass sizes, 500ml carafes, bottles or three months and daily specials add moreListings
30 choice. Famous for sharing platters and great cosy surroundings. Open for breakfast, lunch,
wine pricing, a warm welcome always awaits. afternoon tea, dinner & famous Sunday brunch.
Open Mon-Fri 12pm-2.30pm/6-10pm, sat- Expert sommeliers have chosen the most
sun 12pm4pm/5pm-10pm. quaffable wines from around the world to
3-5 Viewforth, Edinburgh EH10 4JD complement the great food. Enjoy an excellent
– 0131 229 3252 range of whisky too in the ‘whisky snug’.
– www.threebirds.co.uk @3birdsedinburgh Outdoor terrace area. Simply kick-back, relax
and enjoy!
Fish and Seafood 11 Bristo Pl, Edinburgh EH1 1EZ – 0131 285 1479
Fishers in the City – A spacious and stylish Café Marlayne (Thistle St) – Opened
space – the epitome of a classic city centre in March 2000 this branch of Café Marlayne
eatery. Set in a converted warehouse on cobbled follows in the footsteps of one of the many
Thistle Street the contemporary surroundings tiny back street bistros found all over Paris. At
offer the perfect venue for a casual lunch or no more than 35 square metres it can change
intimate night out. A firm favourite with locals from the buzzing bistro at lunch time to a more
and visitors for fabulous Scottish seafood. romantic, intimate restaurant at night. It has
Set lunch & pre-theatre menu, 2 courses £15, a classic feel with wooden warm tones and
3 courses £18, everyday 12 noon-6pm. Open twinkling lights. Lunch served 7 days a week:
everyday from 12 noon-late. 58 Thistle Street, Noon-5.30pm; Dinner served 7 days Mon-Fri
Edinburgh EH2 1EN – 0131 225 5109 6pm-10pm, Sat noon-10pm and Sun 6pm-10pm.
– www.fishersrestaurantgroup.co.uk 76 Thistle Street – 0131 226 2230 –
www.cafemarlayne.com
Fishers in Leith – Has been the last word in
Edinburgh’s finest casual dining for 21 years. The Jules Verne Café & Brasserie – Authentic
original Fishers is nestled on the historic shore French Cuisine in Edinburgh. Handy for the town
of Leith. Set in a 17th century watchtower it centre, and Playhouse Theatre. Pop in for lunch
has two beautiful dining areas, the round room or dinner, for a casual plate of food or à la carte.
and bar and the restaurant as well as outside There is an outside seating area and coffee,
dining. All offer great atmosphere and, of course, croissants and exquisite patisserie. Saturday
fabulous Scottish seafood – Set lunch & pre- night is wine and piano night with the resident
theatre menu, 2 courses £15, 3 courses £18. Open pianist live on the keys! Ribeye and wine for two
everyday from 12 noon-late. 1 Shore, Leith, is only £35 any day, anytime! Open Seven Days
Edinburgh EH6 6QW from 9am. 0131 629 2670 – 13 Antigua Street.
– 0131 554 5666 bookings@julesvernerestaurant.co.uk
– www.fishersrestaurantgroup.co.uk
La Garrigue – Regional French Cuisine and
French Terroir Wines from the Languedoc/Roussillon. A
restaurant where ‘Chef Jean Michel Gauffre brings
Bistro Du Vin – Inside Hotel Du Vin. warm Languedoc to your plate’ (Peter Irvine,
French inspired classics served in informal Scotland The Best). Simple and stylish with theListings
relaxed ambience of a French bistro and a firm L’escargot bleu – “French twist using the best
31
favourite with locals and tourists alike. Winner of Scotland”. The Auld Alliance is alive and well!
of the Good food Guide Readers’ Restaurant of Chef Patron Fred Berkmiller seeks out others
the Year 2010. Also Gordon Ramsay’s Best French that share this passion for excellence. Producers
Restaurant 2010. THE ONLY French restaurant to of Scotland for 1st class quality meat, fresh
hold 2 AA Rosettes in Scotland, Open 7 Days for water fish, handpicked fruits and vegetables
Lunch & Dinner. 31 Jeffrey Street – 0131 557 3032 whilst his partner Betty will proudly serve
– www.lagarrigue.co.uk you Hervé Mons exclusive selection of French
cheese. Recommended by the Michelin Guide
La P’tite Folie – Informal, bustling bistro 31 Listings and listed in the Best 5 Restaurants
with mixed clientèle. Favourites include moules by Peter Irvine/Scotland the Best. Open Mon-
frites, steak frites, beef bourguignon, duck, etc. Thurs 12noon-2.30pm and 5.30pm-10pm. Fri &
Extensive wine list. Two course lunch is £13.50, Sat 12noon-3pm and 5.30pm- 10.30pm. Closed
noon-3pm. Dinner a la carte 6-11pm. Closed Sunday (open 7 days during August).
Sundays. Large groups catered for, set dinner – 56 Broughton Street – 0131 557 1600
available. 9 Randolph Place – 0131 225 8678 – www.lescargotbleu.co.uk/#welcome
Indian
L’escargot blanc – First floor West End
restaurant. Sit beside a window and reminisce Lancers Brasserie – located in boho
of the bohemian Latin Quarter or Marais district Stockbridge this Indian eatery has wowed locals
of Paris. Provenance is paramount here and since 1985. The name Lancers is inspired by the
you can expect traditional French and Scottish owners great, great grandfather who made his
dishes such as garlicky Snails, Rabbit in Dijon name as a cook in the Bengal Lancers. Whilst
mustard, Shetland lamb Navarin or Cassoulet, proudly celebrating this heritage the restaurant
Îles Flottantes and Tarte Tatin. L’escargot blanc has had a revamp and the menu is bang up-to-
is now accentuated by an elegant wine bar, date. Enjoy traditional family recipes that use
which sits directly below the restaurant. The local produce, try the Afternoon Chai (high
wine bar work directly with traditional French/ tea) or sip a delicious pomegranate martini.
Scottish producers to create a seasonal, artisan Open 12-11pm 7 days a week. 5 Hamilton Place,
offering, ensuring they’re behind each step of Stockbridge, Edinburgh EH3 5BA – 0131 315 4335
its hand-reared production. With each mouthful
of charcuterie and cheese you’ll taste a burst Japanese
of heritage, which is guaranteed to suit each Harajuku Kitchen – Edinburgh’s most
palette. The restaurant is open Mon-Thurs authentic Japanese restaurant. Awarded one
12noon-2.30pm and 5.30pm-10pm. Fri & Sat AA Rosette for its outstanding Japanese cuisine
12noon-3pm and 5.30pm-10pm. Closed Sunday. and sushi, which is always “prepared with care,
The wine bar is open Mon-Sat 12noon-late. understanding and skill, using good quality
17 Queensferry St – 0131 226 1890 ingredients.” The light, bright and relaxed bistro
– www.lescargotblanc.co.uk/#welcome specialises in small dishes, ideal for sharing, suchYou can also read
