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 12.30pm–10.30pm.
  • Pre-theatre times Lunch Mon–Fri noon–4pm
  • Average price £34 (lunch); £34 (evening meal)
  • Email
  • Website www.kyloerestaurant.com
in association with
Birra Moretti
Eating & Drinking Guide

The 2016 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2016) edition.

Given that Kyloe prides itself on its mastery of all things bovine, it’s no surprise that the décor at this upmarket grill follows suit, with leather and cowhide finishes to the fore. Engaging staff are eager to explain the various options on offer, complete with the chance to, ahem, meet the meat – the raw beef is displayed proudly on a huge board. It’s a neat touch, catering both for diners baffled by the range of choice and those interested in the provenance of the produce. To begin, Scottish charcuterie — courtesy of Peelham Farm and Hardiesmill — gets the juices flowing, a worthy precursor to the main event. Steak of the week, a cold-smoked pavé, arrives with an enticing crust, although slightly pinker inside than their own medium-rare recommendation. It’s a fine, flavoursome piece of meat however, complemented by cracking dripping-cooked chips and a rich bone marrow gravy. Desserts, such chocolate pithivier with rum crème anglaise, are undoubtedly tempting, but after all that meat, you would probably need four stomachs of your own to find room for it.

  • High point: Quality steak and one of the best Castle views in the capital
  • Low point: Chips, sauces, sides; the cost of these essential extras soon adds up
  • Notable dish: Steak!

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: 16 seated
  • Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
  • Music on stereo: smooth classics
  • Capacity: 92
  • Largest group: 25
  • 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

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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…