The Little Chartroom

The restaurant was buzzing on arrival, we arrived a little early but were warmly welcomed and shown to our table. I had to change seats with my wife as the seat I was on dug into the back of my legs but was perfectly comfortable for her. We quickly settled and focused on our choices. We opted for the 5 course taster menu. The food was delicious, and our recommended wine excellent. The venison starter and cheese tart stood out for us and we loved the cheese course rather than a standard board. Overall we were very impressed and look forward to returning to what is clearly a very popular destination.

Fantastic service and amazing food! We had a wonderful meal to celebrate our anniversary. The wine flight had particularly interesting choices.

The combination of tastes and textures for each course was phenomenal. Each mouthful provoked a different and wonderful tasting experience. Service was friendly without being too intrusive. One of the best meals I've ever had. A real treat.

You know you are on to something when you ask three different friends for a recommendation for eating out in Edinburgh and they all mention this delightful place. Leith is now on the Edinburgh tram route so is very accessible. We had beautifully presented and even better tasting food, cooked in front of us without drama by the hard working chefs. Some of the best combinations of flavours I have eaten in years, served by friendly and knowledgeable staff who took justifiable pride in what they were putting in front of us. No point in recommending a dish as the menu evolves each week but in our group of two every item was a winner. Not cheap but excellent value.

First time here for lunch on a Saturday. Lovely vibe in the small dining room with a view into the calm open kitchen. Background music helped create a good ambience although my dining companion, who is slightly hard of hearing, found it a little too loud. The short 3 choices for each of 3 courses is highly original placing ingredients rarely seen on menus at the heart. A venison carpaccio with tiny crispy crunch capers and buckwheat flakes was a triumph, accompanied by blobs of egg yolk and micro herbs. A hispi cabbage starter was equally successful and compelling, with an exquisite cheese foam topping some fermented grains and a yogurt sauce. The main course of fillet of hare with a filo-pastry encrusted homemade hare boudin, deep fried, and served with a deep, rich jus, some creamed celeriac and a slightly underbaked candied celeriac slice was also excellent. Very imaginative in design and extremely well executed. Desserts came with perfectly matched dessert wines. The bay leaf infused crème caramel was absolutely spot on; wonderful texture of smooth deliciousness; the bay did not dominate, in fact it was so subtle it was barely there. The accompanying deep fried doughnut was amazing. The orange-infused cranberries were good but perhaps slightly overwhelmed the crème. The rice pudding dish was served warm, with some chopped fig and diced stem candied ginger, with a ginger ice cream on the top. Although this was the dish I had most anticipated, it fell a little short of expectations and didn’t have quite the ‘wow’ factor of all the other dishes. Service was first class. Exemplary in every way. Would strongly recommend and will definitely return.