36 Broughton Street, Edinburgh, EH1 3SB
  • Telephone 0131 466 9851
  • Food served Wed–Thu 6–10pm; Fri–Sun noon–2pm, 6–10pm. Closed Mon/Tue.
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  • Website
Photo of Seasons
in association with
Birra Moretti

A young team cooking up a challenging and creative menu in this top-end Scottish-Scandi restaurant.

Eating & Drinking Guide

The 2017/18 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

One of the newer additions to Edinburgh’s no-choice dining scene, Seasons combines Scandinavian foraging with local seasonal flavours, European techniques and an extensive wine list. While lunchers are offered a choice of two or three courses, evening diners are greeted with a list of three-dozen ingredients and asked to spot anything they cannot stomach. Wild leek, hare, black lentils, venison, sea buckthorn, hake, Douglas fir, mustard frills and scallops all offer a glimpse of what’s to come. Then it’s a simple choice of a five or seven plate tasting menu, with or without paired drinks. A procession of complex and creative dishes follows: smoked salmon with beetroot sorbet; seared scallops with pear gel, celeriac and channel wrack; plump hare-stuffed tortellini with chestnut purée and Madeira foam; venison with salsify, chanterelle mushrooms and chocolate jus. Each dish is a visual joy. The food might be complex but the atmosphere in the intimate pine-lined dining room is informal. It’s not cheap, but if you’re willing to trust the chef and sommelier to challenge and delight your palate then this place is a must-visit.

  • High point: Brave new cooking from a bold young team
  • Low point: Discreet signage makes this place hard to spot
  • Notable dish: Seared Orkney scallops with charred pear and gel, celeriac and channel wrack seaweed
  • Average price: £13 (set lunch); £40 five plates/£55 seven plates (set dinner)

Seasons Restaurant & Bar is the creation of Matthew Urry and we believe passionately in seasonal produce, sourced locally from Scotland and from Scandinavia.

Seasons is not your traditional a la carte restaurant and looks to expand the culinary horizons of our customers. When you sit down to your table you will be presented with a list of the finest seasonal ingredients which our founder and executive chef Matthew Urry has put together with our head chef Alexander Dusak.

Wine & food are a match made in heaven, we truly live and breath the European ethos of every dish should be paired to wine/cocktail/beer. We here at Seasons are truly lucky to have some of the sharpest wine and drink minds in Edinburgh. Our Sommelier and Restaurant Manager James Paulin is a great lover of wine & food and with over 10 years in hospitality in some of Edinburgh's best restaurants. James and the kitchen team will take you on a journey through flavours married in heaven.

We ask for you to put your trust in our ethos and our team to produce something special, fresh and seasonal. This will be an experience you will not forget in a hurry and hopefully you will fall in love with new produce and of course us.

Text supplied by third party.

  • Private dining: Up to 16 covers
  • Provides: Children's portions, Free wi-fi
  • Music on stereo: Dinner jazz
  • Capacity: 26
  • Largest group: 26
  • Open since: 2015
  • Number of wines sold by the glass: 29
  • House wine: £21 per bottle