Gannet & Guga
- Telephone 01315581762
- Opening times Mon–Fri 8am–4pm; Sat/Sun 11am–4pm.
- Seasonal times Later opening from May, 8am–8pm during August
- Food served Mon–Fri 8am–5pm; Sat/Sun 10am–5pm.
- Average price £7 (lunch)
- Website www.gannetandguga.com
Gourmet sandwich bar under Edinburgh's Arches, specialising in soups, salads, stews, Vietnamese summer rolls and build-your-own banh mi.
Part of the massive New Waverley/Caltongate development, this sandwich shop makes a real effort to stand out from the crowd. It’s in one of the converted arches by Waverley train station, and the rounded brick bunker has been decorated with origami birds on the ceiling and a tiny orange tree on the narrow bar – there’s only space for a max of eight stools, and they don’t take bookings, so be prepared to takeaway. Build your own banh mi is their focus. Choose bread, herbs and tofu, chicken, smoked haggis or prawn fillings, then customise with homemade pickles. Their gourmet sandwiches are top-drawer too – hot smoked salmon comes piled with filling and healthy avocado and beetroot. There are Vietnamese spring rolls, with vegan variations (swap crayfish tails for avocado) or low-carb style (without rice noodles), accompanied by delicious hoisin peanut dip. Salad boxes to go have proved popular with council workers across the road, and they’ll deliver soups, stews and sandwiches within walking distance (with 10% off for local businesses). Leave space for an excellent peanut butter cup or millionaire’s truffle from Pinnies and Poppyseeds.
- Delivery: Only within walking distance at the moment, and orders must be placed the day before.
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Radio
- Capacity: 8
- Open since: 2016
Reviews & features
Not on the High Street1 Nov 2016
Take a stroll along East Market Street's Waverley Arches, Edinburgh's newest eating and drinking quarter
Most successful eating and drinking destinations are born, not made. A chef opens their first restaurant, a bright spark refurbs the pub next door and slowly, slowly, a Shore or Stockbridge emerges. It tends not to work quite as well when the process is…