Falko Konditormeister

This restaurant has ceased trading.

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–Sat 9am–6pm; Sun 9.30am–6pm. Closed Mon/Tue.
  • Average price £10 soup or sandwich + gateaux (lunch)
  • Email
  • Website www.falko.co.uk
Photo of Falko Konditormeister

Traditional German coffee serving breads, pretzels and beautiful cakes to the standards of required of a konditormeister

Eating & Drinking Guide

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Falko Konditorrmeister is a traditional German baker in Bruntsfield with a handful of tables for those wishing to enjoy a slice of cake perfection, whether that be a Black Forest gateau with juicy kirsch-soaked cherries hiding at the bottom or a feather-light raspberry gateau. With décor as traditional as the baking, dark wood panels and vintage baking equipment add to the ambience. Service comes from happy staff who both know their stuff and have mastered the art of carefully folding a sheet of paper to protect cakes taken away for later.

  • High point: Cake perfection
  • Low point: Can get busy, so be prepared to wait for a table
  • Notable dish: Raspberry gateaux
  • Average price: £10 soup or sandwich + gateaux (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
  • Capacity: 35
  • Largest group: no bookings
  • Open since: 2008

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