Falko (Konditormeister)

Falko (Konditormeister)
185 Bruntsfield Place, Edinburgh, EH10 4DG
  • Telephone 0131 656 0763
  • Opening times Wed–Sat 9am–6pm; Sun 9.30am–6pm. Closed Mon/Tue.
  • Food served Wed–Fri 9am–6pm; Sat 9am–6pm; Sun 9.30am–6pm. Closed Mon/Tue.
  • Email
  • Website www.falko.co.uk
Photo of Falko (Konditormeister)
in association with
Birra Moretti

Authentically German coffee house with flamboyant cakes and breads made to the exacting standards of the konditormeister, Falko.

Eating & Drinking Guide

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A steady trickle of customers to the bakery counter shows a dedicated following for Falko’s traditional German rye breads, sourdoughs and freshly baked pretzels. While this authentically continental coffeehouse and bakery may have been in town long enough to have lost its novelty factor, the counter of flamboyant cakes, from fruit-laden apfelkuchen to rich chocolatey sachertorte, has certainly maintained its appeal. A nostalgic interior with dark wood panelling, vintage kitchen paraphernalia and candles burning at the door make for a comforting invitation to stop for a pot of Viennese coffee and a generous slice of something sweet. Lunches are of a similarly authentic persuasion. A wurst salat is packed with gherkins and cheese and made with sausages sent from Germany, alongside hunks of homemade bread. While soups and sandwiches are prepared in-house, bread and cakes are sent daily from their sister café in Gullane, all made to the exacting standards of konditormeister, Falko.

  • High point: Memorable cake with cherry and almond tea
  • Low point: Seating at the rear of cafe is a little less inviting
  • Notable dish: Genuine German konditorei cakes
  • Average price: £9 (lunch)
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German-born Falko Burkert took Edinburgh's Farmers' Market by storm in 2005 – a shop in Bruntsfield opened soon afterwards, followed by one in Gullane. The former, reminiscent of a Viennese grand café, lures you in with its classy décor and indulgent aromas – Hansel and Gretel beware! Falko is a Konditormeister, a master-confectioner with nine years' training that has imbued him with both Teutonic precision and artistic flair. If it’s called a sponge cake, that means Viennese – ergo no raising agent allowed. It’s not Black Forest Gateaux if it contains less than 10% kirsch. No bread provers are used, their sourdough starter is 150 years old, and truffle cream is just cream and two types of couverture chocolate. Falko’s refusal to compromise on ingredients has made him the only place many of Edinburgh’s Germans will buy their bread and cakes – there was an outcry when he experimented with organic rye flour as it simply didn’t taste right.

  • Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Outdoor tables
  • Music on stereo: Nothing
  • Live entertainment: German speaking club once a week
  • Capacity: 35
  • Largest group: 15
  • Open since: 2008

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