S Luca of Musselburgh
This is tailor-made kiddie heaven. Enter the smart, wide fronting and forget your five-a-day: S Luca is about ice cream, sweets and treats. Downstairs there are counters piled with displays of child-oriented chocolate (i.e. a different target market to Coco Chocolate and the Chocolate Tree down the road) and at least 11 varieties of their famous ice-cream to scoop into a tub or squash onto a cone. If that’s not enough for one day, you can also buy up to two-litre cartons, or custom-made ice-cream cakes. Up the spiral staircase is a simple, canteen-style restaurant serving café classics – panini, hot breakfasts, pasta and pizza. Pudding’s really why you came though: tall, fruit-layered knickerbocker glories and cakes served with the ice-cream the family has been churning out in Musselburgh for three generations.
The Bruntsfield outpost of Musselburgh’s S. Luca brings traditional Italian family ice-cream to south Edinburgh. The café is all purple, tiles and chrome, with seating tucked away under the surprisingly species eaves, as well as plenty of room downstairs alongside the takeaway ice-cream and sweetie counter. The ice-cream is still made in Musselburgh using Scottish milk and Italian ingredients and is available in a myriad of flavours, from mint choc chip to salted caramel. But it’s not just about ice-cream; the popular café serves breakfast, sandwiches and hot dishes like pasta and burgers along with crispy chips. Smaller portions for children and seniors are available along with plenty of strong coffee for parents, making it a fun, lively place for all ages.
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Gluten-free options, Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: 6 Music
- Capacity: 70
- Largest group: No bookings
- Open since: 1999
- BYOB: £2 corkage (Wine and beer)
Reviews & features
Ice Cream1 Jun 2009
Ice-cream queen Joanne Eadie tells us about her love affair with Luca’s of Musselburgh and decides to go for a wee tasting session. Any excuse, really.
Ice cream days: growing up in an old school ice cream parlour1 May 2009
Mary Contini of Valvonna & Crolla describes her enviable upbringing
It took two men, my father and Tommy Dougal, to lift up each milk churn and tip it into the stainless-steel vat. It could be four or five churns at a time – even more in July and August when the factory was working at full capacity. Once the 20-gallon…
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