Ottolenghi Edinburgh will bring Mediterranean warmth to Scotland’s rugged heartiness, adding to one of the best food scenes in the UK
Yotam Ottolenghi, the Israeli-British chef that makes vegetables the hero in every kitchen, will open his first Scottish restaurant today. Taking over 92 George Street in Edinburgh’s New Town, Ottolenghi Edinburgh will bring Mediterranean warmth to Scotland’s rugged heartiness, adding to one of the best food scenes in the UK.
To be led by Neil Campbell seems only fair. The executive chef, who spent the last decade helping shape the Ottolenghi way, grew up on the Isle of Skye and cut his teeth in Scottish kitchens. “Only he could have pulled off a menu that feels unmistakably Ottolenghi but with a uniquely Scottish twist,” says Ottolenghi himself, in an interview with Wallpaper*.
Built for all-day dining, the menu will stay true to its usual style—bold in flavour, vegetable-forward and built for sharing—but with the very best of Scottish produce at its core. Think well-fired morning rolls at breakfast and for lunch and dinner, plates of miso butter bean mash, grilled langoustines and smoked haddock served with lemon butter sauce. It’s the food and landscape that’s shaped Campbell as a chef, and to celebrate the ingredients he’s always loved is a privilege for him.
A crowd of 44 can be accommodated in a space designed by long-time Ottolenghi collaborator, Alex Meitlis. The central bar sits at the heart of the room, while textures and materials lean into wood and warmth. For private feasts, one can simply book the upstairs garret-style bar, which can seat up to 30.
Featured photo by Amy Heycock