Kyloe Restaurant & Grill
- 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–5.30pm
- Pre-theatre price £16
- Website www.kyloerestaurant.com
Glitzy dining in steak heaven, with a decent wine list and cheerful service.
Kyloe manages to feel luxurious and special, without being ostentatious or making more casual diners feel out of place. You can tell that a great deal of effort and thought has been put into creating the most comfortable dining experience possible, from the snug chairs to the attentive staff guiding you from start to finish. Know nothing about steak? No problem: your waiter will bring a board with all the cuts, explain the differences and advise how they should be cooked. All the beef is Scottish and dry-aged for at least 28 days to bring out the flavour. The expected cuts, like ribeye and fillet, are of course present, but there are also sharing cuts like côte de boeuf. There is plenty of choice when it comes to sides too: beef dripping chips are terrific, and the mash with Mull cheddar is heart-warming. Starters are appetising, particularly delicate carpaccio made with Hardiesmill beef which is displayed like fine lace. Wine lovers will be spoilt for choice, particularly when it comes to steak-loving reds. Of course all this quality comes at a price, but this is remarkable food in a lovely atmosphere.
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 www.hardiesmill.co.uk. 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: 10–20
- Provides: Halal options, Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Classic 70s and 80s numbers
- Capacity: 95
- Largest group: 20
- Open since: Oct 2011
- Number of wines sold by the glass: 22
- House wine: £25 per bottle
Reviews & features
Best steakhouses and burgers in Edinburgh22 May 2019
Steaks, burgers and everything else: where to get the best cuts of juicy meat in the city
Scottish beef is firmly at the heart of the city's steakhouses and burger bars, and though the trend for the latter seems to have gone off the boil, there are still plenty of places fighting the good fight against the chains. With options to suit almost…
Table Talk: Chris Rutterford on painting cows for a living4 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 & Grill27 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 Hotel16 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…
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