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3 Royal Terrace, EDINBURGH, EH7 5AB

4 rosettes

When Paul Kitching and Katie O'Brien looked to Edinburgh to fulfil their ambition of opening a restaurant with rooms they struck exceedingly lucky with this sandstone property on Royal Terrace. It's a real classic with an exterior stolidity and great charisma once you cross the threshold. There is real personality on the inside, with contemporary design and classic elegance combining to create somewhere rather special. The four bedrooms have a high-end finish and there are quirky touches here and there. The high-ceilinged restaurant has ornate plasterwork and a classy finish with curvy banquettes, muslin-draped walls and windows looking out over Royal Terrace and the gardens beyond, while a glass partition separates diners from the open-to-view kitchen. Paul is one of the UK's most idiosyncratic chefs, right at the pointy tip of the cutting edge, and with Katie leading the line front-of-house with charm and efficiency, they form a potent partnership. If you're wondering what the name represents, the answer is the five-course menu format: a choice of two starters, two mains and two desserts, with one soup course and a cheese course in-between. That is the offering at lunch, but at dinner an extra dish has been added to the starter/main/dessert element, so it's really 31313. There's a sense of fun in the menu descriptions, which may well bamboozle, but Katie can enlighten and rest assured a good deal of thought has gone into every element. This is creative and dynamic modern food, where supremely good ingredients are cleverly worked into dishes that inspire and amaze. A first course called 'Winter Shellfish Warmer' combines smoked salmon, haddock infused with saffron, brown crab and caviar cream, plus a risotto flavoured with Beaufort cheese, Scottish roots and leek pur?e, into a dish that makes perfect sense in the eating. How about (and this is verbatim) 'Beef Fillet Cow Py, moooolllliiii, H.P. P.P.P.P.P.P.Nuts'? 'Best End of Lamb, Corned Lancashire Hash' needs less explanation, with additional elements such as prunes and bacon and bread sauce. Needless to say, there's no change of tack when it comes to desserts, not when 'Fig Rock & Rolls' are up for grabs, with a crispy cr?me br?l?e, sweetcorn and cottage cheese. When it comes to deciding what to drink with this sort of food, it is worth seeking out the advice of the excellent sommelier.

Further information

Tel: 0131 523 1030
& 0845 222 1212 [7p]
Please quote 'The AA'.
Send an email


Days closed: Sun-Mon
Dates closed: 2 wks Jan, 2 wks summer

Restaurant information

Cooking type: Modern French
Chef: Paul Kitching
Number of seats: 36
Steps for wheelchair: 6
Disabled toilets.
Children's portions.
No children under 5 yrs.



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