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Tues - Sat 12.00 noon - 2.00pm; 5.30pm - 9.00pm

 One thing Edinburgh does extremely well is tiny, cosy restaurants that burst with character, and Michelin-listed Field is an exceptional example.

The bijou restaurant could be easily missed, tucked away amidst fast-food pit-stops and comic book shops in the student-dominated Southside of the city. Though relaxed and fairly inexpensive (for lunch or pre-theatre dinner three courses cost just £16.95), Field really does deliver the 'dining experience' promised on its website.

On perusing the menu it is clear that there are no dull options here, every dish offering a riot of dynamic combinations, whether you opt for plaice with beetroot, pork with black pudding or trout with grapefruit.

My dining partner chose the goats’ cheese, turnip carpaccio and hazelnut to start and couldn't stop raving about how amazing it was. My starter of cider-cured salmon, apple and celery remoulade was fresh and delicious, though fairly small, so I tucked into the tempting homemade sourdough bread with relish, expecting an equally light main course. This was a mistake that almost led to the tragedy of being too full for dessert!

We intrepidly ordered the pork and the guinea fowl for main course, meats we had been disappointed with in the past, but we felt in safe hands. We were right to take the chance. The guinea fowl was richly flavoured with cumin and served with yogurt, spinach and, unusually, 'popped' wild rice, which added an additional nutty aspect. The pork came with black pudding and potato fondant and was equally tender, tasty and plentiful.

Instinctively appreciating that we were in need of a break, the excellentmaître d' suggested we enjoyed the wine for a while before dessert. I was glad for the breather as I was particularly looking forward to my choice - salted caramel ice cream with chocolate ganache and pretzel pieces. Slightly unusual, but a perfect balance and sweet and savoury and a perfect end to a fantastic meal.

The focus on local, rustic food prepared and presented in a creative way, the friendly small team and convivial atmosphere are all very good reasons to seek out this tiny gem of an eatery. (D. Spencer)



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