Kora - named after the Greek goddess of spring, flowers and vegetation - opened last weekend on Bruntsfield Place. It joins Kitchin's eponymous flagship restaurant alongside the Scran and Scallie in Stockbridge and The Bonnie Badger in Gullane.
As always with Chef Kitchin's restaurants seasonality is at the heart of all the menus with the chef promising a 'celebration of Scotland’s land and sea' all inspired by his ‘From Nature to Plate’ ethos. The style of the food has been described as 'modern Scottish with accents of global flavours'.
As well as the main restaurant dining room, Kora will offer drinks and lighter meals in the bar area.
Championing Scottish seafood
Dean Banks is another high profile pan-rattler who is unlikely to have much spare time on his hands this summer. As well as launching Dulse on Edinburgh's Queensferry Street, the MasterChef Professionals finalist also has Dean Banks at The Pompadour, part of Waldorf Astoria, The Caledonian Hotel, Princes Street.
Although that might be enough to occupy most mortals, in addition, Banks runs Haar restaurant and rooms in St Andrews. Located on Golf Place, just a short putt from the Old Course, it is a venue that is likely to see a lot of traffic when The Open rolls into the seaside town later this month.
Banks opened the ground floor bar of Dulse over the weekend and plans to launch the upstairs restaurant towards the end of July. Named after a purple seaweed which is prized for its rich, savoury flavour, Dulse restaurant will specialise in simple dishes that make the most of Scotland's seafood.
Small plates, sharing plates and cocktails that use Banks' drink brands Mond Vodka and Lunun Gin will be on offer in the bar alongside a selection of wines that focuses on Old World producers from Portugal to Armenia. Banks wants Dulse to be a friendly, neighbourhood hangout where he can 'hero Scottish seafood'. Diners can expect to pay from £3 for small bites to around £28 for a main course.
All images are from Dulse's Facebook.