Galvin Brasserie de Luxe

Restaurant in Edinburgh

French Brasserie Restaurant

The best of Scottish produce, the best of French cooking – the Auld Alliance is alive and well at Galvin Brasserie.

Unfussy service and an aperitif of sparkling French wine greet us here and we are seated at a cosy corner table to look over the menu. I am disappointed that the seafood bar is not open on our visit (and not for the first time) but am consoled by a menu full of Scottish produce, including seafood cooked French-style and local meats served with traditional French accompaniments.

We start with smoked Scottish salmon, served with sauce gribiche, and a fresh frisee salad with bacon, apple and soft poached duck egg, before moving on to whole Dover sole served with brown shrimp and a chargrilled sirloin steak. Standards are consistent but nothing leaps out as exceptional – and my steak is somewhat overcooked.

A delicious clementine soufflé saves the day come dessert, with just the right level of tartness to combat the sweet flavours of the accompanying milk chocolate ice cream and our bottle of picpoul de pinet – recommended by the waiter – slips down nicely alongside all three courses, light and refreshing yet robust enough to stand up to all but the steak.

In all, we leave satisfied. There are no pretensions here, just simple, good food. Influenced by France, but made in Scotland.

Helen Ochyra is a freelance travel writer and editor based in London

Photographs courtesy of Galvin Brasserie de Luxe

Reviewer's Rating
Cuisine French
Need to book Advisable
Clientele Couples and locals
Restaurant good for Couples, Romance, Meeting up with friends
Cost per head Medium
Dress Code Casual
Dining Options Lunch, Dinner

Additional Ambience Information

French brasserie style with Scottish service.

Additional Price Comments

Mains from £16.50, wine from £19 per bottle. Prix fixe menus also available from £16.50 for two courses, £19.50 for three courses. Express two-course Lunch Menu and glass of wine from £12.50.

Last updated on 21-06-2014

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