Bia Bistrot

Bia Bistrot
19 Colinton Road, Edinburgh, EH10 5DP
  • Telephone 0131 452 8453
  • Food served Tue–Sat noon–2.30pm, 5–10pm. Closed Sun/Mon.
  • Pre-theatre times Tue–Sat 5pm–6pm
  • Average price £9.50 (set lunch); £30 (evening meal)
  • Pre-theatre price £9.50
  • Email
  • Website www.biabistrot.co.uk

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Eating & Drinking Guide

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This review is taken from the current (2014) edition.

Set slightly away from Holy Corner bustle is the charming, purple-fronted Bia Bistrot. Nothing flash here, but this husband and wife team (with helpers) provide honest food and cheerful service to regulars and passing trade. Without pretension, a variety of inventive à la carte dishes and daily specials are on offer at very reasonable prices. Inviting starter combinations encompass lobster bisque and salmon tortellini or a pan-fried ling fillet served with winter chanterelles. Classic mains include a tender side of Orkney-reared sirloin steak, partnered with its little bowl of perfect pepper sauce. There are also some contemporary twists on show here, like Ayrshire pork cheeks with white onion purée or roasted bone marrow with red onion jam and toasted sourdough. Vegetarians are well catered for, with choices including goat's cheese panna cotta with beetroot salad or rich, creamy mushroom and tarragon orzo pasta. Round things off with a delicious locally produced ice-cream and sorbet selection, some home-made shortbread and tablet or aged Mull cheddar and chutney.

  • High point: It’s the little things, like the glorious home-made wheaten stout bread
  • Low point: Shame about the soggy cabbage side dish
  • Notable dish: 10oz Orkney-reared sirloin steak, potatoes and pepper sauce
  • Private dining: Up to 24 covers
  • Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
  • Music on stereo: various easy listening
  • Capacity: 60
  • Largest group: 24
  • Open since: 2010
  • Number of wines sold by the glass: 10
  • House wine: £15 per bottle

Event times

French Conversation with Yakety Yak Language Cafe

Improve your French conversation in a small group with an experienced tutor.

Tue 29 Jul

£8 per session; £28–£35 for six-session card / 07826 555134

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Comments & ratings

2. bangersandmash19 Sep 2010, 8:28pm5 stars Bia Bistrot Report

We have visited Bia Bistrot twice in the last month and it has been faultless each time. The quality of the ingredients has been superb:oysters, orkney beef, lamb, scallops, foie gras...treated with respect and always delicious. The wood pigeon and game pie was indescribably good and silence fell when the whole table had the gooey chocolate cake until it had all gone. This restaurant is a real treasure: fabulous food, very good value and charming service. Without doubt the best meals we have had in Edinburgh this year.
Sample dishes:
foie gras on home made brioche
sirloin of orkney beef
wood pigeon breast with game pie
gooey chocolate cake

1. Gastronomica10 Sep 2010, 9:28pm4 stars Bia Bistrot Report

I made a last minute booking for Friday night and they were very obliging in squeezing us in. The place was comfortably busy making for a good atmosphere. We started with the parsley pesto & bread which sounded unusual and was quite, quite delicious...wanted more but was saving myself for their signature dish of lamb rump, layered potatoes, spiced aubergine and mint sauce - simply wonderful- lamb cooked to perfection. My hubby had plaice with brown shrimp,tomato, potato and other ingredients blended together with a very subtle anisette flavour....as good as if not a tad better than the lamb. For pudding I had lemon possett with the shortest of shortbread and strawberries and the other half had pear crumble and icecream - both excellent. I like the limited menu and emphasis on seasonal specials of good quality local produce. We shall be returning soon

Sample dishes
•Soup of the day
•Ploughman’s lunch
•Lemon posset, fresh strawberries and shortbreadlamb

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Average rating 4.5/5 from 2 reviews of Bia Bistrot.

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