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Raclette at Le Di-Vin
New Review
Le Di-Vin Wine Bar
9 Randolph Place,
West End,
0131 538 1815
Mon-Sat 12 noon till late; closed on Sunday
Please note Raclette is for a minimum of 4 people and Le Di Vin requires 48 hours notice.

The cheese-loaded comfort food that’s great for sharing.

Melted cheese, charcuterie and a big bowl of potatoes. What's not to like? 

These were my thoughts on a cold winter night as Simone and me escaped storm ‘Caroline’ in the West End bar Le Di-Vin. 

Once St Anne's oratory, Virginie Brouard refurbished the cavernous building several years ago and transformed it into a convivial wine bar. The mural above the entrance is a tribute to the Auld Alliance featuring Scottish and French faces with Virginie portrayed as Joan of Arc. 

The spacious area contains cosy corners whilst a mezzanine floor can cater for private parties. The wall behind a stunning zinc bar is lined with wines of global provenance from bar to ceiling; most are available by the glass. 

Virginie began serving wine-friendly planchettes (platters) of cheese, fish and charcuterie when Le Di-Vin opened.  The food menu has expanded over the years but retains a simple authenticity exemplified in dishes such as prawns in parsley butter, grilled snails, croque monsieur, minute steak, fries and tartines. You can get your French pudding fix of Creme brûlée and I like to order a tapas-size planchette if just popping in.

Raclette is officially Swiss but has proved a popular extension on the cheese and charcuterie theme. The grill on our table is fired up and we insert slices of cheese in mini coupelles. Then we crush potatoes on our plates then add meat and salad (I love the artichokes). When the cheese begins to bubble and brown it’s time to remove it from the grill and scrape it onto the steaming tatties. 

The whole feast is absolutely delicious. We both particularly like the thick pink slices of Arrosto ham infused with pepper and herbs. Although Italian, it is the sort of ham you imagine the Famous Five would slap between thick slices of bread. There is also copa from Corsica, spicy spianata, Parma ham and a rare breed salami Petit Jesus du Pays Basque.

On arrival I had sipped cashmere soft Merlot from Languedoc, but Benoit our Swiss waiter, recommends the peachy Viognier to complement the mild Swiss cheese and he is spot on. 
Raclette is a delicious, hearty, cheese-loaded comfort food that's perfect for sharing on a cold winter night. (S. Wilson) 


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