Breathing fresh life into classic Scottish ingredients, this is upmarket neighbourhood dining at its best.
Every neighbourhood deserves a restaurant as good as New Chapter. Spanish and Polish co-owners Carol and Matt have created an utterly charming bistro on Eyre Place, overlaying contemporary Scottish cuisine with a European influence. A recent décor refresh adds dark, sophisticated tones and striking wall graphics to a friendly front of house, which leads downstairs to a pair of popular private dining rooms. Both here and at sister venue Otro in the West End, executive chef Maciej Szymik fashions skilfully composed and elegantly plated dishes, all confidently road-tested on a loyal band of returning regulars. A stand-out starter of Orkney scallops with pork belly and black pudding kicks off an evening à la carte that features rich and yielding short rib of beef with parmesan purée and bone marrow crumb. Plaice with delicate shellfish cannelloni and fennel salad appears on the fixed-price lunch and early dining deals, alongside pancetta-wrapped cod in bacon broth and onion ash. A handful of tempting cocktails support a carefully selected wine list from L’Art du Vin, in a venue well worth travelling across town for.
- Private dining: 16/30
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Outdoor tables, Free wi-fi
- Music on stereo: Easy listening/light jazz
- Live entertainment: Wednesday night is jazz night- piano and double bass duo
- Capacity: 49
- Largest group: 49
- Open since: 2015
- Number of wines sold by the glass: 11
- House wine: £21.50 per bottle
Reviews & features
Best restaurants for groups and parties in Edinburgh31 May 2018
Restaurants in the capital that welcome large groups
In search of somewhere that can confidently cater to your party? Here's the spots we think are the best for dining in large numbers, whether it's a birthday bash, an office party or just an overdue catch up.
Christmas Food Q&A: Matthew Korecki – New Chapter25 Nov 2015
New Chapter serves French food with a Scottish twist, its chef shares some festive secrets
My favourite Christmas ingredient is paprika. I would suggest using espelette paste (mild paste made from peppers from the Basque country) or mild harissa for your stuffing.