Bookings now open for Ottolenghi in Edinburgh
Acclaimed chef, Yotam Ottolenghi, is opening his first Scottish restaurant, on Edinburgh’s George Street, on Friday 2 October. Bookings are now open.
The menu, created by Scottish executive head chef Neil Campbell, puts seasonal
produce centre stage, reflecting the bold flavours and vibrant vegetables
that have become the brand's signature.
The menu will feature a mezze-style spread, with a changing selection of dips, pickles and ferments, served with black garlic butter flatbread. Slow-cooked dishes, served in handcrafted claypots, include lamb and aubergine rice pie with chopped dill pickle; caramelised onion lasagne; and well-braised cod with flamingo peas and ‘nduja butter.
Diners can also expect to see plenty of Scottish seafood on the menu, such as east coast langoustines grilled with fermented chilli butter.
Breakfast brings together beloved Ottolenghi classics such as shakshuka or banana
bread with tahini and honeycomb, with new Scottish dishes like well-fired morning rolls
with scrambled harissa tofu.
The drinks list includes a selection of natural wines; an extensive whisky collection, including an Ottolenghi and Woven Whisky Makers collaboration, blended in Leith; and a trio of house martinis available individually, or as a flight of minis with a selection of house-made pickles.
For Neil, who grew up on the Isle of Skye and built his career in some of Scotland's
leading kitchens before spending the last decade at Ottolenghi, the opening is a
homecoming as much as a new chapter for the business.
He said: "Coming back to Scotland to open Ottolenghi's first restaurant here is incredibly special. This is the food and landscape that shaped me as a chef, and it's a privilege to celebrate the ingredients I've always loved through the flavours and cooking style I've spent the last decade developing with the Ottolenghi team. I can't wait to welcome people through the doors."
Yotam added: “Edinburgh’s been on the list for years – it’s one of the best food scenes in the UK, with growers, producers and fishermen right on the doorstep.
And having Neil do the menu makes it even better. He has been instrumental in shaping the 'Ottolenghi way' for nearly a decade. He knows the produce and how to give it our particular touch. I couldn't be happier to finally welcome our first guests.”
Ottolenghi pantry favourites, books and gifts will also be available to buy at the restaurant.
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