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Macdonald Hotels & Resorts has announced the opening date and unveiled a sample of the mouth-watering menu at its highly anticipated new restaurant in Edinburgh. 

Bistro Deluxe by Paul Tamburrini will open at Macdonald Holyrood Hotel in the capital on Friday, 6 October 2017 and will feature the renowned chef’s signature blend of exquisite French cuisine and the finest Scottish ingredients, from up to 40-day hung Aberdeen Angus beef to delectable delicacies, such as Lindisfarne oysters and French rabbit.
The luxury new bistro is a partnership between the UK’s largest independent hotel group and the top Scottish chef, who was previously Chef Director at Martin Wishart’s acclaimed The Honours Brasserie in the city.
Following a £250,000 investment, the new restaurant will provide a luxurious contemporary feel with a relaxed ambience and will offer a creative menu with beautifully executed dishes, based around the locality and seasonality of produce, and a classic and contemporary wine and drinks list.
Aromatic Foie Gras and Lentil Terrine, served with Carrot Pureé and Carrot Crumbs and Aberdeen Angus Sirloin, prepared with a specially developed barbecue marinade, cooked on a Josper grill and finished with a Madeira veal glaze, are just two of the dishes that have been created for the opening.
With almost 30 years’ experience in the industry, Paul Tamburrini (45) trained with Marco Pierre White at L’Escargot in London. He has worked at Rogano in Glasgow, Cameron House in Loch Lomond and Restaurant Martin Wishart in Leith, before spending five years as Executive Head Chef at Hotel du Vin at One Devonshire Gardens in Glasgow.  He said:
"Bistro Deluxe will showcase a progressive and forward-thinking menu, using the best local suppliers and producers, with incredible attention to detail and flavour sensations in each dish. Working at this level you become obsessed with perfection - there’s so much artistry involved that you’ve got to be a chemist on flavours and an artist on presentation.”
At Bistro Deluxe by Paul Tamburrini, guests will be able to choose from the à la carte menu including a grill selection, a prix fixe menu or a five-course tasting menu with an accompanying collection of wines considerately paired to complement each course. 
Ruaridh Macdonald, Deputy Chief Executive of Macdonald Hotels & Resorts, said: "Paul Tamburrini is one of the most exciting chefs in Scotland and what he will bring to Bistro Deluxe will be his outstanding ability to produce exceptional food in the brand new state-of-the-art kitchen. 
"The Edinburgh restaurant market is thriving, from the local population and their appreciation for high quality dining experiences to the booming tourist trade all year round and we’re confident the new restaurant at Macdonald Holyrood Hotel will be firmly positioned on the city’s culinary map for visitors and locals to savour.”
The wines have been expertly curated by Maître d’, Peter Adshead, who has honed his sommelier skills in many of Scotland’s top restaurants, including at The Pompadour in Edinburgh and Champany Inn, Linlithgow.  As well as the classic wines of the world, the menu will encompass emerging greats such as Ridgeview Bloomsbury Rosé from Sussex and Weitgasse Gruner-Veltliner, Mantlerhof and a selection of clean, dry Sherries and wonderfully aged Pedro Ximenez.
Dark, rich and velvety Wiper and True Milkshake Stout and citrusy, light IPA Black Isle Goldfinch GF from the Black Isle Brewery, are amongst the craft and artisan beers on offer, while the drinks menu will also feature an array of contemporary cocktails with a twist and timeless classics made using only the best ingredients and techniques.
Assistant Restaurant Manager, Konstantin Ilkevic, along with Bar Manager, Louis Fabre have developed the cocktail menu.  Konstantin said: "Amongst the cocktails our guests can enjoy will be Wild Strawberry & Ginger Bellini using wild strawberry purée and ginger liqueur, and Hazelnut and Dark Chocolate Espresso Martini with speciality espresso, hazelnut liqueur and chocolate bitters. They will also be able to sample a selection of perfectly crafted classic cocktails including Martini, Old Fashioned, Negroni and Bramble.”
The opening of Bistro Deluxe by Paul Tamburrini is the latest investment by Macdonald Hotels & Resorts in its food and beverage proposition and follows the recent appointments of Michelin starred chef, Tony Borthwick to Macdonald Rusacks Hotel in St Andrews and James McCulloch Thomson to Macdonald Forest Hills Hotel & Spa in Aberfoyle.
The157-bedroom Macdonald Holyrood Hotel, which is located in Edinburgh’s historic old town, close to the Royal Mile and the Scottish Parliament, has recently undergone a £3m renovation.

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