The Bon Vivant Edinburgh

Low ceilings, dark walls and candlelight might suggest a salubrious, gentlemanly drinking den, but Bon Vivant is a clubby, young-at-heart venue – witness the DJ decks waiting to spin into action at the weekend. The kitchen shrewdly caters for imbibers’ appetites large and small, with ‘bites’ of black pudding and apple jam or carrot and pea bhajis with sweet chilli, plus more filling ‘middles’ ranging from coq au vin or monkfish with chorizo ragoût to 10oz steaks with roast salsify and girolles. Sweets (aka ‘after bites’) can also be taken in dinky or ‘normal’ portions – perhaps pistachio pannacotta or milk chocolate bavarois with strawberry ice cream. A terrific selection of around three-dozen wines by the glass or carafe is supported by Champagnes and a gantry of premium spirits. Ask about Vivant’s regular tasting sessions and also check out the wine shop next door.

The Bon Vivant takes its inspiration from restaurants that you find on the continent, where dining is informal and relaxed yet very much a high standard. This Edinburgh based restaurant is located on Thistle Street, and so is a popular choice with locals and visitors to the area. The menu at The Bon Vivant changes frequently to make the best of regional and locally sourced produce, and flavours of the season, but you can expect to find delicious bar snacks that can be enjoyed tapas style, and delicious a la carte offerings week long.

Small bites include a mushroom truffle roll, haggis bon bons with homemade brown sauce and venison parcels with a blackberry gel and pickled blackberries. The kataifi fried prawns are paired with red pepper ketchup to give them a punchy flavour, and for a creamy, earthy treat, try the parmesan cannoli with goats cheese mousse, beetroot gel, oregano and pistachio. If you want to enjoy something light but with plenty of variety, share the cheese and charcuterie board amongst your friends. The platter includes porcini and truffle salami, fennel salami and serrano ham, with potted pork belly, Clava brie, Blue Murder and Caerphilly cheeses, with pickled grapes, olives and cornichons, with sourdough, oatcakes, fennel crackers, oils and whipped butter.

If you prefer to have a typical three course meal, try the sesame glazed pork belly to start, paired with pineapple and chilli salsa, and bok choi, before a main dish of roast Scottish sirloin of beef with fondant potatoes, onion puree, cavolo nero and port jus. Side dishes include truffle and parmesan chips, aubergine caponata with pine nuts and tenderstem broccoli with pecorino and cherry tomatoes. For the grand finale, try the strawberry cranachan with oat crumble, or chocolate torte with raspberries and whipped mascarpone.