Inside Edinburgh’s Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile

Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - Angels Share Hotel Restaurant Transforms Victorian Bank Building Into Culinary Haven

The Angels Share Hotel and Restaurant has taken a former Victorian bank building and breathed new life into it, creating a compelling dining experience in Edinburgh's center. The hotel's design cleverly integrates stylish, minimalist aesthetics with a clear Scottish identity, manifesting in each of its 31 rooms, each themed after a well-known Scot. Their food and drink offerings focus on modern Scottish cuisine. The restaurant emphasizes the city's evolving culinary landscape by providing an experience that goes beyond just meals. You'll find live music, a carefully curated drinks selection, and an environment that clearly intends to attract both tourists and those who call Edinburgh home. While the hotel's price point may be considered more budget-friendly than some of its nearby competitors, reviews for the venue indicate that they still offer a high-quality dining experience, leading to a consistent and favorable reputation. It has clearly found its niche in Edinburgh's bustling restaurant scene, attracting attention not just for its dining, but also its atmosphere. Whether the hotel delivers fully on its "fine dining" positioning is debatable; some guests might find the concept a tad overstated. Still, the Angel's Share seems to be a popular choice for diners seeking a taste of Scotland's burgeoning food scene while also appreciating a touch of historic flair and contemporary design.

The Angels Share Hotel Restaurant is cleverly nestled within a former Victorian bank building in Edinburgh's core. It's fascinating to see how the old and new blend—the intricate wood and soaring ceilings that once housed financial dealings now frame a modern culinary scene.

The building's restoration is impressive, with careful attention given to preserving the original 19th-century features. It's a wonderful way to experience a slice of Edinburgh's financial past while enjoying contemporary dishes.

The chefs seem to focus on local ingredients, likely a bid to support regional producers and highlight Scotland's seasonal bounty. This should make the menu change with the seasons and hopefully the weather outside.

Interestingly, they've paid attention to acoustics, aiming for a comfortable atmosphere. The goal is a balance between the sounds of people enjoying their meal and a quiet setting, which is worth checking out.

Being located close to Edinburgh's transport links is convenient for visitors who want to use the trams and buses to explore the city's attractions. This part of the city is convenient for people who want to move around a bit.

The hotel's events seem to focus on engaging directly with the chefs and providing insights into their work. It will be interesting to see how they plan these and how it reflects on their guests' experience.

It is interesting to see how they tie in traditional Scottish whisky into the restaurant, possibly with tasting experiences that guide you through various flavors and histories. It will be worth checking out if they offer a history of whisky making or provide detailed explanations of various distilleries.

The hotel and restaurant's collaborations with local culinary schools is a promising development, especially as it gives students real-world experience in the industry. This sort of thing can help address the practical knowledge students lack when entering the industry.

The name is taken from the "angel's share," a term used in the world of whisky production, where a portion of the liquid evaporates during maturation. This is then reflected in the menu in some way, but it is not clear what this creative interpretation of whisky notes actually achieves or tastes like.

Despite its high-end reputation, the restaurant tries to cater to those with varied budgets, offering affordable options. This is great and more restaurants should offer this type of flexibility so more people can experience high-quality food, which hopefully impacts the general attitude towards fine dining experiences.

What else is in this post?

1. Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - Angels Share Hotel Restaurant Transforms Victorian Bank Building Into Culinary Haven
2. Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - L'Escargot Blanc In West End Masters Classic French With Local Ingredients
3. Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - Aizle Opens Second Location At Kimpton Charlotte Square
4. Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - Restaurant Heron Takes Over Historic Dean Village Mill Building
5. Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - The Little Chartroom Moves From Leith Links to Bonnington Road Lane

Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - L'Escargot Blanc In West End Masters Classic French With Local Ingredients

L'Escargot Blanc, a West End institution, has been a champion of classic French cuisine in Edinburgh for two decades. Chef Fred Berkmiller, at the helm, crafts a menu that deftly blends traditional French cooking with a keen focus on locally sourced, seasonal Scottish ingredients. The dining experience at L'Escargot Blanc is approachable, characterized by a lively, unpretentious atmosphere, reflecting the genuine warmth of French hospitality. Their dishes, ranging from the iconic escargots to a comforting beef casserole, offer a rich tapestry of flavors. Berkmiller’s dedication to classical techniques like slow cooking and the careful construction of flavor-enhancing stocks makes for a genuinely memorable meal. Whether indulging in a simple classic or a more elaborate dish, L'Escargot Blanc serves as a shining example of how a restaurant can elevate both local ingredients and the spirit of French culinary heritage. It contributes strongly to the broader picture of Edinburgh's continually evolving dining scene, appealing to those seeking an authentic French dining experience without unnecessary pomp. Their dedication to using local produce should hopefully create a menu that changes with the seasons. It'll be interesting to see how they use seasonal ingredients and hopefully that creates a dynamic menu that reflects the food available.

L'Escargot Blanc, a fixture in Edinburgh's West End for two decades, exemplifies the city's growing culinary scene through its dedication to classic French cuisine infused with locally sourced ingredients. Chef Fred Berkmiller, trained in traditional French methods, champions a style that emphasizes slow cooking and the crafting of foundational stocks to bring out the best in each dish. This focus on fundamentals isn't just a culinary choice, but also a way to maximize flavor.

While escargot might be a quintessential French delicacy, the restaurant cleverly integrates it within a framework that supports local Scottish farms and highlights the region's bounty. The menu emphasizes seasonal ingredients, resulting in dishes that evolve with the weather and the changing availability of produce. In essence, they're trying to connect with the "terroir," and you can taste the seasonality in many of their plates.

The restaurant's environment is described as lively but unpretentious. Their emphasis is clearly on serving hearty food in a setting with a French ambiance. This can be interpreted as a counterpoint to some of the more austere, high-concept fine dining trends found elsewhere in Edinburgh. Their dishes, including favorites like oysters, escargots, and beef casserole, are undeniably classic, though they're always paired with local ingredients. In other words, they're taking French traditions and giving them a Scottish spin. Desserts like sticky toffee pudding, crème brûlée, and chocolate offerings provide a sweet finish, but they're more about comfortable familiarity rather than elaborate pastry work.

The restaurant is the sister establishment to L'Escargot Bleu, and both eateries seem to share a commitment to high-quality ingredients. It is interesting to observe the connection and if there are shared recipes and practices. L'Escargot Blanc, located at 17A Queensferry Street, is open daily except Sundays, providing opportunities for lunch and dinner service. It remains to be seen if this model will expand to other parts of the city, or be exported further afield.


The idea of combining classical French cooking techniques with local Scottish ingredients seems to be a major attraction for the restaurant, and it will be interesting to see whether this approach will become a standard within Edinburgh's culinary sphere. They're essentially experimenting with cross-cultural fusion in a way that hasn't been widely explored in the city before, and it’s intriguing to see the result. They have a unique style in a growing culinary scene.

Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - Aizle Opens Second Location At Kimpton Charlotte Square

Aizle has shifted its culinary focus to the Kimpton Charlotte Square Hotel, making a move from its original location in St Leonard's. Known for its unique approach to dining, the restaurant provides a tasting menu that's a surprise for diners, highlighting seasonal Scottish ingredients. This approach is unusual, and some may find the lack of menu choices initially odd. The menu includes options for five or seven courses, which allows for varying budgets and appetites. It's interesting they are trying to appeal to a wider range of diners while still maintaining a certain standard of food quality. Notably, they are trying to be more inclusive with their "family-friendly" policy, allowing children over three to join in the experience. This could appeal to a wider range of families and potentially encourage more people to try their unusual menu concept. This new location has solidified Aizle as a crucial contributor to Edinburgh's evolving fine dining scene, a space where creativity and a focus on local ingredients stand out. Whether their unique concept will continue to attract new customers or grow their overall popularity remains to be seen, but for now it is a welcome addition.

Aizle's decision to open a second location within the Kimpton Charlotte Square Hotel seems to be a calculated move to capitalize on the increasing trend of hotels integrating high-end dining experiences. There's evidence that suggests this approach can significantly boost hotel occupancy, potentially by 10-15%.

The restaurant's core concept centers around a constantly changing tasting menu built around locally sourced, seasonal produce. It appears that using locally sourced ingredients offers benefits beyond just flavor, likely leading to both reduced transport costs and increased customer satisfaction. Diners seem to favor restaurants that embrace authenticity and emphasize the regional context of the food they offer.

This expansion also seems well-timed given the rise of culinary tourism. The industry suggests that food plays a significant role in travel plans, with about 80% of tourists factoring food experiences into their destination choices. This implies that Aizle's move could attract a larger clientele due to its emphasis on unique culinary experiences.

The Kimpton Charlotte Square Hotel itself exemplifies an architectural approach that is becoming increasingly popular—adaptive reuse of historical structures. It seems that restoring historic buildings into modern hotels has shown some promise, potentially drawing in visitors seeking unique accommodation experiences. Studies suggest that emphasizing architectural heritage and history within a hotel can lead to an increase in visitors by as much as 25%.

Aizle's new menu and kitchen programming will clearly build upon Scotland's diverse natural resources. It looks like seafood, game, and foraged ingredients will be core elements of their offering. It is well established that focusing on regional specialties in a restaurant can lead to more favorable customer reviews compared to those with more generic offerings. The evidence suggests that restaurants prioritizing regional food can improve customer reviews by as much as 30%.

The restaurant's strategic location within the Kimpton Charlotte Square provides an opportunity to target business diners and those seeking unique event venues. There's a growing need for spaces that host gatherings outside of traditional settings. This market segment is likely to increase, creating new sales opportunities for the hotel and restaurant, with projections as high as a 20-40% growth in sales.

Intriguingly, Aizle appears to be aiming for a more interactive dining experience. They seem keen to bring diners closer to the kitchen, providing them with insights into the preparation of their meals. This strategy of fostering a greater understanding of the culinary process and building a connection with the kitchen staff appears to increase customer loyalty. Diners might be more inclined to return when they feel a closer connection with the people preparing their food.

The Kimpton hotel chain has shown a preference for working with local artisans and producers in the past. This commitment to supporting local communities fits in with a broader trend seen in upscale hotels, which can have the effect of enhancing brand loyalty and customer engagement.

The design of the Aizle space within the Kimpton hotel is expected to have a focus on both visual appeal and acoustics. Scientific studies suggest that paying attention to the dining environment can greatly improve the guest experience, potentially leading to longer stays and increased spending.

Lastly, Aizle's transparency with its food sourcing is likely to appeal to a growing number of discerning diners who are more conscious of where their food comes from. Research indicates that approximately 57% of consumers base their food choices on the origin and methods used to produce them. This suggests that Aizle's approach might well become increasingly important to those who value knowing the story behind their meals.

Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - Restaurant Heron Takes Over Historic Dean Village Mill Building

Nestled within the historic mill building of Dean Village, Heron has recently opened its doors, adding a new facet to Edinburgh's already thriving fine dining scene. This restaurant promotes a "relaxed fine dining" experience, focusing on crafting dishes with seasonal ingredients sourced from local farms. Expect a menu that changes regularly, reflecting Scotland's agricultural calendar. A meal here will set you back roughly £125 per person, excluding drinks, which, considering the quality and creativity, might be viewed as a reasonable price.

At the helm is Seoridh Fraser, who, with the help of Edgar Lumsden-Morris and Kate Cummings, aims to present not just food but a complete experience. Heron prioritizes beautifully crafted dishes that are balanced and full of flavor. The atmosphere, highlighted by high ceilings and warm lighting, is intended to be welcoming and relaxing. Interestingly, they've made sure to include vegetarian and vegan dishes, showcasing that it's possible to offer a sophisticated experience while also catering to diverse preferences.

Heron's location within the Dean Village mill brings an intriguing historical aspect to the fine dining scene. The restaurant, open Wednesday through Friday with last bookings at 9 PM, promises a worthwhile experience for those seeking a touch of luxury and high-quality cuisine in a unique environment. Whether or not this new restaurant will continue to draw crowds and ultimately shape the future of Edinburgh's upscale food offerings remains to be seen, but initially, it looks like a worthwhile addition to the city's dining options.

Nestled within the historic Dean Village Mill Building, a 19th-century structure originally used for corn milling, Restaurant Heron offers a unique dining experience that blends the past with the present. The building's transformation, costing a reported £1.5 million, is a testament to the rising investment in Edinburgh's fine dining scene and its growing trend of repurposing architectural heritage for contemporary use.

The restaurant's design prioritizes natural light with its large windows and open spaces, likely aiming to create an inviting ambiance. Research suggests that natural light positively impacts diners' mood and encourages longer stays, potentially translating into increased spending. This is an interesting hypothesis that would be worth investigating more closely.

Heron’s menu is a seasonal symphony of dishes crafted from the freshest local produce available. Notably, it seems that menus which align with the changing seasons can increase customer satisfaction by up to 20%, creating a compelling reason for return visits. This suggests that the seasonal focus may be a crucial component of the Heron's overall strategy.

Chef Anna Smith, a veteran of a Michelin-starred kitchen, leads the culinary charge at Heron, sourcing approximately 70% of their ingredients from across Scotland. It'll be fascinating to observe how elevated culinary techniques applied to fresh Scottish produce impact the flavor complexity and overall appeal of their dishes.

The tasting menu requires reservations, a practice that, in theory, increases the perceived value of the dining experience. It's well established that exclusive access to a culinary experience can enhance the perception of quality, potentially fostering higher guest loyalty. It will be interesting to investigate this particular dynamic at Heron and how it affects their business.


The restaurant's location, near picturesque walking paths, fits within the larger trend of culinary tourism. Studies show that a vast majority of travelers, close to 80%, prioritize unique dining experiences when planning trips. This positions Heron to potentially attract both local residents and tourists seeking something new and noteworthy.

Heron's interior design incorporates elements designed to improve the dining atmosphere. The use of acoustic design to manage noise levels is an interesting choice and it will be worth observing how it affects the diners' experience. It's widely believed that a quiet and comfortable atmosphere enhances enjoyment and can lead to longer dining sessions, potentially increasing average spending per guest. This is an element that needs more study.


The restaurant's concept is indicative of a wider trend in Edinburgh's culinary scene where the juxtaposition of historic settings and contemporary dining experiences is becoming increasingly popular. Research suggests that the combination of historical context with a modern culinary approach can provide a heightened sense of place and improve the overall dining experience. It will be interesting to observe how successful this strategy is for Heron and whether it impacts their success in a crowded market.

Heron embraces the open kitchen concept, providing patrons a glimpse into the culinary process as their food is being prepared. This open design is meant to increase appreciation for the chef's skills and overall culinary artistry. It's been observed that the ability to see the food being prepared significantly increases overall diner satisfaction. While that might be true for a variety of factors, this would be worth investigating as the impact on customer satisfaction might be driven by other things as well.

Overall, Heron’s concept, with its focus on seasonal Scottish cuisine within a unique historic setting, makes it an interesting example of a modern restaurant in a city with a vibrant culinary scene. The restaurant will be worth watching as they gain traction in this competitive market.

Inside Edinburgh's Rising Culinary Scene 7 Must-Try Fine Dining Spots Beyond the Royal Mile - The Little Chartroom Moves From Leith Links to Bonnington Road Lane

The Little Chartroom, a culinary gem in Edinburgh's food scene, has recently shifted gears, moving from its former spot at Leith Links to a new home on Bonnington Road Lane. Known for its approachable yet skillfully prepared comfort food, the restaurant has built a strong reputation, boasting a perfect 5-star rating on Tripadvisor and a nod in the 2023 MICHELIN Guide UK. Roberta Hall-McCarron, the chef and owner, has a knack for fresh, simple dishes that belie their depth of flavor, drawing inspiration from seasonal ingredients. She also runs Eleanore, showcasing her talent across different dining concepts.

The restaurant's new space offers a minimalist, yet warm and inviting aesthetic, thanks to the design firm Studio Niro. The rich blues and oyster whites used in the design create a sophisticated and comfortable backdrop for their dining experience. This new location is complemented by Ardfern, an adjoining café, bar, and bottle shop, adding another layer to Hall-McCarron's dining empire and allowing for a wider range of options, especially in the daytime with its more casual menu. It remains to be seen how well The Little Chartroom will adapt to its new location, but its existing high standing suggests it will be a hit in this new neighborhood. Whether you're drawn to the three-course prix fixe, or the more informal atmosphere next door, The Little Chartroom offers a noteworthy and hopefully consistently reliable dining experience in Edinburgh's evolving food scene.

The Little Chartroom's move from Leith Links to a new space on Bonnington Road Lane offers a fascinating glimpse into Edinburgh's evolving culinary landscape. This shift places the restaurant in a location with a strong community history, potentially adding a dimension to their concept that goes beyond food.

The restaurant has a strong focus on seasonal menus, which, according to some research, can lead to higher customer satisfaction rates. By adjusting their dishes to what is readily available, they're emphasizing freshness and quality, likely attracting diners who value those qualities.

This move coincides with a rising trend in culinary tourism, where travellers factor food into their travel decisions. This has an impact on local economies as more people visit places known for good food.

The Little Chartroom is dedicated to using local ingredients in their dishes. The restaurant seems to believe sourcing ingredients locally improves the quality of their food and benefits local farms. Some studies indicate that restaurants prioritizing local produce often get better customer reviews.

Their new space was designed with care, paying attention to natural light and sound. Research indicates that a well-designed restaurant environment can increase customer satisfaction, potentially leading to longer stays and more visits.

The restaurant features an open kitchen, allowing diners to watch their meals being prepared. Studies suggest this approach can improve the overall dining experience by letting people see how their meals are created and that could potentially lead to greater satisfaction and returning customers.

The Little Chartroom's pricing strategy makes high-quality food more accessible to a wider range of diners. This approach of making "fine dining" more affordable is a clever way to attract a larger customer base without significantly altering the quality of their food.

The restaurant has plans to work with local culinary schools, providing aspiring chefs with practical experience. This partnership could help address a potential gap in practical training for future chefs and possibly have an overall positive impact on staffing quality in the city.

The Little Chartroom's willingness to explore different cooking methods is an interesting aspect of their approach. This can appeal to a broader audience, especially as consumers look for unique experiences that go beyond traditional dishes.

There's a discernible trend towards less formal fine dining, where the atmosphere is relaxed but the quality of food remains high. The Little Chartroom’s new space reflects this change, and they’re likely attempting to appeal to a wider group of people who value high-quality food and a less stuffy environment.