Kyloe Restaurant & Grill

Kyloe Restaurant & Grill
The Rutland Hotel, 1–3 Rutland Street, Edinburgh, EH1 2AE
  • Telephone 0131 229 3402
  • Opening times Mon–Sun noon–11pm
  • Food served Mon–Sat noon–10.30pm; Sun 12.30–10.30pm.
  • Pre-theatre times Mon–Fri noon–6pm
  • Pre-theatre price £20
  • Email
  • Website
Photo of Kyloe Restaurant & Grill
in association with
Birra Moretti
Kyloe Restaurant & Grill

Upmarket city centre steakhouse serving top-quality meat with fine views over the capital.

Eating & Drinking Guide

The 2017/18 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

You may have spotted the garish giant cow positioned on Rutland Street corner: don't let this deter you from the prestigious steakhouse within. Achieving what feels like the impossible for a hotel restaurant, this first floor grillhouse delivers on both ambience and flavour. With a nod to Highland cattle in the décor, Kyloe is filled with cowskin booths, pop art, brown leather furnishings and, more subtly, milk bottle lights: all adding a playful element to the sophisticated dining room. To start, there's a balance of meaty hunks, lighter fish options and everything in between, from an unrivalled BBQ glazed beef short rib to a tangy tuna tartare. But saving room for the main event is imperative. Certified Scotch beef comes in varied tenderness and marbling, with a Hardiesmill steak of the week and rotating guest breed to keep affairs interesting – that’s if the Highland Wagyu rump doesn't grab you first. An adventurous array of 16 sides, including a rich potato and bacon gratin and a pickled and candied slaw, ensures a jam-packed table … and that’s before you get to the formidable range of wines. There's an award-winning Sunday roast too (book at least 48 hours ahead).

  • High point: Knowledgeable, personable service
  • Low point: Most suited to deep pockets or special occasions
  • Notable dish: Highland Wagyu rump
  • Average price: £20 (set lunch); £40 (dinner)

Welcome to Edinburgh’s first gourmet steak restaurant. Our first floor restaurant can be found in The Rutland Hotel at Edinburgh’s West End and boasts enviable views of Edinburgh Castle. The name Kyloe, an old Scots word for Highland beef cattle, was chosen for the restaurant as it represents the strength and versatility of Scottish beef produce. We use cuts from pedigree Aberdeen Angus – supplied by some of Scotland’s top farms and butchers – to bring our customers the best possible steak experience. When selecting suppliers, Kyloe’s award winning head chef David Haetzman was not only looking for a fantastic product but for suppliers who take provenance seriously. Hardiesmill, based in Gordon in the Borders, was chosen as one of Kyloe’s main beef suppliers thanks to the owners’ rigorous approach to breeding, feeding and handling. Read more about their fascinating story on their website at Using a selection of traditional cuts, along with some more unusual cuts chosen for their texture and flavour, David has created an innovative Grill Menu. This is complemented by our robust a la carte menu which features Scottish seasonal produce, responsibly sourced and simply prepared to create a series of compelling dishes, including a tasty shellfish section and mouth-watering desserts created by our in-house pastry chef Amanda Jordan. Our unique and interesting wine list has been sourced through numerous wine merchants and features Kyloe’s signature wine ‘Angus the Bull’, a South Australian Cabernet Sauvignon which is the ideal complement for your steak.

Text supplied by third party.

  • Private dining: Up to 20 covers
  • Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
  • Music on stereo: Pop, soul.
  • Capacity: 92
  • Largest group: 20
  • Open since: Oct 2011
  • Number of wines sold by the glass: 15
  • House wine: £22 per bottle

Reviews & features

Table Talk: Chris Rutterford on painting cows for a living

4 Jul 2016

Edinburgh-based artist talks about the importance of artwork and design in making a restaurant stand out

I have worked professionally in the art industry for well over 20 years, originally mainly as a magazine editorial illustrator. At a certain point in my career, I wanted to make the transition to larger, more ambitious artworks but I didn't really feel…

Q&A: David Haetzman – Kyloe Restaurant & Grill

27 Oct 2014

Head Chef talks festive food as Christmas approaches

How does your restaurant change in look and atmosphere in December? What effect are you hoping for? The look that we are aiming for this year is ‘Disney for grownups’, maybe a little less corporate with emphasis on festive fun. Christmas is after…

The Rutland Hotel

16 Oct 2008

Once upon a time Edinburgh was slightly superior. Now the Glasgwegification of the capital has swaggered out of George Street and onto the West End. Nose onto Princes Street, with its tantalising views of the Castle, Calton Hill and Edinburgh’s historic…