Where to eat: new and notable restaurants for the Edinburgh Festival 2013
- Donald Reid
- 30 July 2013
This article is from 2013
Blackfriars, Field and The Scran & Scallie are among this year's unmissable foodie highlights
57–61 Blackfriars Street, Old Town, 0131 558 8684, blackfriarsedinburgh.co.uk
There’s more than a touch of art school hipness about this stripped-back bar and neighbouring restaurant where a former sous chef to Martin Wishart cooks robust, pared-down mains and cultured bar snacks including homemade pork pies and other well-sourced seasonal combinations.
41 West Nicolson Street, Southside, 0131 667 7010, fieldrestaurant.co.uk
Another place where a chef with Michelin-star experience is out to prove that a competitively priced Scottish menu needn’t bow to cliché or blandness. In a modest, 22-cover venue near Edinburgh University, Gordon Craig cooks with feisty flavours and fine-dining-style attention to detail.
Caledonian Hotel, Princes Street, West End, 0131 222 8988, galvinrestaurants.com
The Caley now houses two restaurants set up by London power-chefs Chris and Jeff Galvin, with day-to-day head chef duties by local star Craig Sandle. Upstairs, it’s tasting menus and respectful hush in the majestic Pompadour dining room, while the slicker brasserie includes a gleaming oval bar piled with crustacea.
69 North Castle Street, New Town, 0131 226 1155, markgreenaway.com
The eponymous chef joshed his way through the Great British Menu earlier this year, a good showcase for his newly relocated restaurant and its ever-entertaining menu featuring plenty of foams, fumes and flashy finishes. It’s great food for all that, full of imagination and culinary intricacy.
1 Comely Bank Road, Stockbridge, 0131 332 6281, scranandscallie.com
When headlining local chef Tom Kitchin announced he was opening a pub in 2013, the locals got excited. While the Perthshire croft meets Victoriana dining room is barely recognisable as a public bar, it is serving a combination of down-the-line pub classics alongside old Scottish recipes and highlights from the offal revival, all impressively well cooked and presented.