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Bar, Night Club, and Restaurant££££
New Town, Edinburgh
"Fantastic espresso martini..."(2 Tips)
"Great meat pies and burgers."(2 Tips)
16 Tips and reviewsFilter:
- cocktails
- haggis
- fritters
- good for groups
- meat pies
- (4 more)
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Jen DuttonFebruary 27, 2015Lovely little place, I loved the decor and the staff were all very attentive, looked to have a nice selection of cocktails but I was only here for lunch so didn't get to sip any 😃
Adam JohnsonJanuary 17, 2015The cocktails are nice - the smoke infused old fashioned is just cool. The service made me long for the snappy response of a telegram service, though - sometimes highwaymen interrupt it.
Ingvild M. PlosivMarch 30, 2016Try the open lasagne. I'm not sure if qualify as lasagne but it tasted great. Recommended!
- Lisa NuskeFebruary 11, 2014Fantastic espresso martini... definitely try the haggis fritters..good service & super friendly staff
Maria G.October 14, 2012A bit grotty but a nice-ish place to grab the Sunday papers and read up on the latest Scottish news (but not sure about the slightly odd selection of Latino dance tunes...)
Marie-Anne RamondAugust 25, 2013One of the Fringe 2013 venue. Decoration and food is ok. Very nice staff also.
Samantha EburuFebruary 1, 2016Espresso martini made with use coffee tested horrible. Ibeing made to pay for it before was made as I look untrustworthy (it was my 2nd drink so staff can't say they charged me 1st coz I was p**sed)
113 Photos
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A contemporary and friendly bar and eatery in the centre of Edinburgh.
Closed until Noon (Show more)
- Mon–Sun
- Noon–9:00 PM
+44 131 557 5830
Features
Reservations
Yes
Credit Cards
Yes (incl. American Express & MasterCard)
Wi-Fi
Free
Outdoor Seating
No
Food & Drink
Menus
Brunch, Lunch, Dinner, Dessert
Drinks
Beer, Wine, Full Bar, Cocktails
See More
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hello_emily - 6.3
"Sunday Brunch is excellent and good value. The side of sautéed potato with onion and spinach was delicious"
Nick Galloway - 6.3
"Very up tempo place for post match food, with excellent live music. The burgers were good and the steak frites were well cooked."
Russell Harrison
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