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Restaurant at the Bonham (Bonham Hotel, 35 Drumsheugh Gardens, Edinburgh) – located within a four-star boutique hotel, this elegant restaurant is inspired by classic flavors adapted for the modern palate by Head Chef Maciej Szymik and his team. Using locally sourced seasonal produce, the dishes created are simple but elegant in style. The restaurant also offers an excellent, well-edited wine list chosen carefully by our Restaurant Manager to complement the dishes.

Dishes served there include: Braised beef cheeks, mash potato, curly kale, bordelaise sauce; North Sea cod, garam masala, grilled aubergine purée, brandade; Free range saddle back pork fillet, black pudding and pork belly terrine, cider and apple; and Burnside Farm pheasant, king oyster mushrooms, sprouting broccoli, celeriac.

Ondine (2 George IV Bridge, Edinburgh) — located in the heart of Edinburgh’s City Centre, Ondine is a luxury Seafood Restaurant just off the Royal Mile. Ondine aims to provide a dining experience which provides customers with a menu offering choices and prices to suit most palates and pockets. Among the dishes served there are: deep-fried haddock & chips, steamed mussels masala, roast shellfish platter, grilled lemon sole, and eyemouth lobster.

Number One (The Belmont, 1 Prices Street, Edinburgh) — Michelin-starred Number One is recognised as one of Scotland’s best restaurants, with Executive Chef Jeff Bland and his team providing outstanding cuisine using only the finest and freshest Scottish ingredients. A full a la carte menu is offered alongside the chef’s six-course tasting menu.

Maison Bleue (36-38 Victoria St, Edinburgh) — Maison Bleue Restaurant offers French, North African and traditional Scottish cuisine using cooking skills from each of these regions. It purchases only fresh local produce, and this is delivered daily by highly reputable suppliers. The food is then prepared and cooked by Maison Bleue’s experienced and highly skilled chefs, most of whom are native to these regions.

Maison Bleue is set in the heart of Edinburgh’s historic old town and has several outstanding features. These include impressive stone arches, a spiral wooden staircase and a unique interior design scheme. This adds both charm and character and enhances the overall effect, giving the diner a real sense of old Edinburgh.

La Lanterna (83 Hanover Street, Edinbergh) — Toni’s La Lanterna Italian Restaurant has been the fabric of Edinburgh’s city center Hanover Street for nearly thirty years.
As well as Toni’s renowned Italian hospitality, La Lanterna Italian Restaurant may well be described as a retro, authentic, cozy, homely and non-pretentious tavern with a wonderful atmosphere.

Hanam’s Restaurant (3 Johnston Terrace, Edinburgh) – this is Edinburgh’s first and only truly authentic Kurdish & Middle East restaurant. It’s specialty is Pasha’s Meal (a large platter filled with barbequed lamb fillet, chicken breast kebab, minced lamb and chicken kebabs, topped with lamb and chicken shawarma strips, chargrilled sweet peppers and tomato served on a bed of flavored bulgur wheat and basmati rice with plenty of naan bread and shilla sauce).

Fishers in the City (58 Thistle Street, Edinbergh) – this bistro is located in an old converted warehouse on Thistle Street. The contemporary surroundings offer the perfect venue for a casual lunch or intimate night out. A firm favorite with locals and visitors to the city for over 10 years.

Cucina (Hotel Missoni Edinburgh, 1 George IV Bridge, Edinburgh) – located with an high-end hotel, this Italian restaurant (with fine interior décor) serves dishes such as tagliatelle with pork ragu, stuffed calamari with a warm tomato salad and fried polenta, mushroom risotto, zuchini frittes, and various pastas.

Café Marlayne (13 Antigua Street, Edinbergh) – in existence since 2010, this is a French bistro which serves a variety of dishes, such as Roast breast of duck with petit pois, lettuce and mint risotto; Hake fillet with crispy parma ham, butternut squash puree, served with a sage and capers beurre noisette; Braised lamb served in a red wine sauce, with fine herbs and mashed potato; and Seabream fillet with butter bean, bacon, crème fraiche, thyme and lemon.