Bonnar's At The Scott gets its name from the stunning, ornately-painted fresco on the restaurant's ceiling - an original work from Thomas Bonnar, renowned 19th-century interior designer. This is just one of many thoughtful, unique details often rooted in history that you'll find throughout your experience at The Scott Hotel's in-house, high-end restaurant.
Set within an 18th-century dining room, the setting is special whether you're staying at the hotel or just visiting for dinner. The restaurant's concept is all about using the best sustainable, seasonal Scottish produce with an elegant twist, led by head chef Pier Berretta, who grew up in the Roman countryside and has a deep passion for ingredient-led cooking, only furthered by stints at the likes of Copenhagen's Noma.
There are two types of menu; a la carte or tasting. Dishes overlap, so you won't be missing out totally if you go for the a la carte, but as ever, it's best to opt for the chef's selection. Here, you'll find simple descriptions and unusual flavour combinations, starting with aubergine and oregano in a seed milk broth, followed by baby gem and roasted garlic with lovage beurre blanc. Next up, it's time for a taste of cod and cauliflower with fumet emulsion, as well as venison wih daikon and green pepper. The current menu is topped off with chocolate, blackberry and buckwheat, and as with all seasonal menus, these dishes will change throughout the month, refreshing regularly.
Bonnar's At The Scott holds off on cocktails in favour of a generous but carefully curated wine list, offering sparkling, whites, reds and roses by the glass and the bottle. While there isn't a wine pairing as such, the team are happy to recommend the perfect vino for your chosen dishes.
Situated in Edinburgh's Southside, the restaurant boasts a fantastic location for locals or tourists, with lots of things to do nearby.