Christmas is a time for spoiling friends and family. The following restaurants are all lavish, opulent places where the surroundings, the service and the food are spectacular. If you are looking for a memorable meal then these will all deliver.
The Pompadour by Galvin
The flagship restaurant of the five Star Caledonian, a Waldorf Astoria hotel, The Pompadour is led by Jeff and Chris Galvin; two brothers who have earned multiple Michelin stars and AA Rosettes. Acclaimed Scottish chef Craig Sandle is the Executive Chef charged with overseeing the brothers’ vision.
The very best, seasonal, Scottish ingredients arrive in the kitchen and, after the chefs have worked their magic, the finished dishes are presented in the ornate, spacious dining room. Classical French techniques are at the heart of the cooking and the dishes all look as good as they taste.
For a real showstopper of a meal, order the poulet en vessie. A whole Bresse chicken cooked in Armagnac and foie gras, it’s the kitchen’s signature dish.
Rhubarb at Prestonfield
Part of Prestonfield House hotel, we’re pretty sure that Rhubarb is the only restaurant in Edinburgh which has its own peacocks.
Originally home to the Provost of Edinburgh, the A-listed building has been a hotel for some 50-60 years. Edinburgh restaurateur James Thomson, who also has The Witchery and The Tower, gave the place a new lease of life when he relaunched it in 2004.
The décor is sumptuous, decadent even. If you have ever wondered what people mean when they say a dining room is theatrical then go for lunch at Rhubarb and it will all become clear.
The dishes are elaborate. For example, the £44 festive dinner menu includes starters such as salmon and smoked salmon terrine which is served with a devilled quail’s egg, Clementine eggnog, beurre noisette powder and fennel vinaigrette
Blackwood’s Bar & Grill at Nira Caledonia
On the other side of the city, on Gloucester Place in the New Town, Blackwood’s Bar & Grill is rather a handsome restaurant.
It is part of the luxurious Nira Caledonia hotel which sits in a row of impressive Georgian townhouses. The rich interior of the dining room has a neo-classical theme which fits with the rest of the building.
Many of the dishes in the restaurant are cooked in a charcoal fuelled Josper oven which imparts a gentle smoky tang.
From the festive menu, a main course of sea bass is cooked in the Josper and served with sautéed potatoes, wilted spinach and a lemon dressing.
The chefs at Blackwood’s are strong supporters of Scottish produce and it features prominently on the festive menu in dishes like the roast turkey from Gartmorn Farm and the sirloin steak from the Highland Drovers company.
The festive menu is £18 for two courses.
The Atholl
Sticking with the New Town but tootling up to Great King Street, The Atholl is part of The Howard, an intimate, five star boutique hotel.
The restaurant is included in The Michelin Guide and has two AA Rosettes. It only sits fourteen people at a time so guests can be sure of attentive service in the splendid Georgian dining room.
The dishes are modern British. Think along the lines of a roasted rack of Pentland lamb served with rosti potato, a smoked parsnip purée, mint jelly and pan jus.
Festive menus start at £19.50 for two courses at lunch.
If the full festive feast doesn’t appeal, then afternoon tea at The Howard is also very popular.
At £44 for four people, it is also extraordinary value.
Alternatively, you could go wild and book in for the seven course tasting menu with matching wines.
Yours for £85 a guest.
Café St Honoré
Hidden away on North West Thistle Street Lane, Café St Honoré looks like a classic Parisian brasserie and the name would certainly suggest a Gallic flavour.
However, while he employs lots of classic French techniques, the award-winning Chef Neil Forbes is a passionate promoter of seasonal Scottish ingredients and dishes.
Peelham Farm pork from the Borders, Perthshire pigeon and hand-dived Mull scallops all make regular appearances on his menus.
Alongside Cumbrian turkey, his festive menu features coq au vin made with chicken from Grierson’s Organic Farm, Perth, plus Loch Duart smoked salmon and a brandade of North Sea coley.
Neil’s own recipe Christmas puds are winning more and more fans each year. Part of the festive menu, they are also available to take away and use in your own home.
Just don’t try passing them off as your own. Santa can see you.