Nàdair Edinburgh Review - seasonal Scottish dining in Marchmont

Alan Keery and Sarah Baldry

As we come to the end of the year, I’ve started writing my bucket list of food places to try by 2026. 

The first restaurant I tick off is Nàdair (nature in Gaelic), a contemporary neighbourhood spot in the heart of Marchmont. Selected as one of Condé Nast Traveller’s UK Top New Restaurants 2024, it offers creative cooking that celebrates local Scottish produce and foraged ingredients.

The interior is warm and minimalist — white tiles line the walls and a few well-spaced tables fill the floor.

We arrive in the evening to try their set dinner menu (£65 for five courses), and since it’s Friday night, we can’t begin without a cocktail. We opt for their Damson Martini, made with house vermouth and damson gin — just the right balance of booze, herbs and citrus to kickstart the weekend.

We’re served warm Focaccia accompanied by a lightly sweet, buttery mousse — the kind of comforting start that instantly creates a sense of cosiness — with Rump Cap Tartare topped with lovage petals and a delicate warm broth on the side.

The first entrée features Crab, baby potatoes and sea truffle weed, all linked together by a Hong Kong–inspired XO sauce, with mini crumpets on the side. Next comes my favourite dish of the evening — Mushrooms and Barley brought together by a roasted yeast sauce. Autumn in a bite.

A rosé Crémant helps us wash down the courses and prepare for the main event. The Venison tenderloin arrives hidden beneath nasturtium leaves, served with pumpkin — both roasted and puréed — and blaeberries (European wild blueberries).

Even though we’re feeling rather full by now, we can’t resist the Cheese course (£6.50 supplement). We then dive into a very Scottish and comforting Clootie Dumpling, topped with thin slices of Isle of Mull cheddar and a drizzle of truffle honey. The combination creates a creamy, sweet–salty sensation that delights the palate.

We conclude our experience with a light yet inventive dessert celebrating Blackcurrant Three Ways — compote, granita, and an oil made from the leaves for a subtle herbal note — all finished with baked yoghurt and thin oat biscuits.

Overall, the menu offers good value for money, matched by attentive and friendly service. 

Chef couple Alan Keery and Sarah Baldry have created something special at Nàdair — a celebration of local produce, creativity and warmth, all wrapped up in a refined yet relaxed dining experience.

Nadàir - 15 Roseneath Street, Marchmont, Edinburgh, EH9 1JH -  0131 6292322

Opening hours: Thursday, 6pm-9.15pm, Friday 5.30pm-9.15pm, Saturday & Sunday noon  -2pm & 5.30-9.15pm