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1Repair Windows errors before they cause bigger problems2Fix the driver behind crashes, sound loss and screen glitches3Clear out junk files and repair common Windows errorsOttolenghi Edinburgh, the group’s first Scottish restaurant, opened on 2 October 2026 at 92 George Street in the city’s New Town. It serves breakfast, lunch and dinner, bringing Scottish produce—including east-coast langoustines and crowdie cheese—into the bold, vegetable-forward cooking associated with the group.
Where is Ottolenghi Edinburgh, and when did it open?
The restaurant is at 92 George Street, Edinburgh EH2 3DF. Its first customers were welcomed on Friday, 2 October 2026. The opening date and address are confirmed by Ottolenghi’s official Edinburgh page and opening coverage from ScottishNews.
Ottolenghi’s official page lists these hours: Monday to Thursday, 8am–3pm and 5pm–10pm; Friday and Saturday, 8am–10:30pm; Sunday, 8am–10pm. Hours can change, so check the official page for current opening times and its booking link before visiting.
What is the restaurant like?
The restaurant presents itself as an all-day place for bold, vegetable-forward food and sharing, with Scottish ingredients at the centre. Its official description points to east-coast langoustines, crowdie cheese and heritage whisky. Opening reports describe the menu as combining Scottish produce with the Middle Eastern- and Mediterranean-influenced approach associated with Ottolenghi.
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In a first look published by Wallpaper* on 30 September 2026, writer Hugo Macdonald described a dining room by designer Alex Meitlis, with a central bar, bespoke furniture and textiles, and a garret-style private bar seating up to 30. Artists Gilles & Cecilie developed the concept “We Share the Same Sea,” linking Scotland’s coastal setting with the Mediterranean context of the cooking.
Gilles & Cecilie explained: “It came from a simple, hopeful thought: the sea that touches Scotland is the same sea that touches the shores of the southern Mediterranean, where so much of Ottolenghi’s cooking comes from.” The design details and quotations were reported by Wallpaper*; they are not a review based on the writer’s own visit.
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What’s on the menu?
The opening menu spans breakfast rolls, familiar breakfast dishes, seafood and sharing plates, including slow-cooked dishes served in handmade clay pots. The official restaurant page says its cocktails and wine list are designed to riff on the kitchen. Examples and prices below were reported by ScottishNews on 29 September 2026, before opening; dishes and prices may have changed. Check the current official menu before ordering.
| Reported dish or menu | Price reported before opening |
|---|---|
| Well-fired morning roll with schmaltz butter and date-and-tamarind ketchup, with one filling | £9, ScottishNews, 29 September 2026 |
| Full Scottish breakfast with Urfa baked beans, bacon, sausage, potato scone and fried eggs | £17, ScottishNews, 29 September 2026 |
| Shakshuka with braised eggs, smoked labneh and focaccia | £15.50, ScottishNews, 29 September 2026 |
| Banana bread with tahini and honeycomb | £10, ScottishNews, 29 September 2026 |
| Grilled langoustines with fermented chilli butter and shaved fennel | £38, ScottishNews, 29 September 2026 |
| Megrim sole with fenugreek leaf butter and pistachio | £41, ScottishNews, 29 September 2026 |
| Sharing set menu: vegetarian | £55 per person, ScottishNews, 29 September 2026 |
| Sharing set menu: meat and fish | £76 per person, ScottishNews, 29 September 2026 |
Other dishes named in the same pre-opening report included mutton chops with burnt butter and cumin salt, chicken skewers with coffee and ancho marinade, aubergine with dill, capers and tahini, and cauliflower shawarma. These are examples from the opening coverage, not a guarantee of current availability.
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Who is running the kitchen, and where does the produce come from?
Executive head chef Neil John Campbell grew up on the Isle of Skye and had worked with Ottolenghi for nearly a decade by the restaurant’s opening, according to ScottishNews. Yotam Ottolenghi said Campbell had created “a menu that feels unmistakably Ottolenghi but with a uniquely Scottish twist.” Campbell described the food as “the food and landscape that shaped me as a chef,” in comments published by Wallpaper*.
The opening coverage named suppliers including Welch’s fishmongers, Ochil langoustines, vegetables from The Free Company and Phantassie, dairy from Katy Rodgers and Graham’s, Chocolate Tree chocolate, Rhyze mushrooms, and pastries from Company Bakery. Woven Whisky worked on a bespoke whisky collaboration, and local designer Kestin made the staff aprons. These supplier relationships were reported in Wallpaper*’s opening first look and may not describe every ingredient or current sourcing arrangement.
Rank #4
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How to book
Ottolenghi’s official Edinburgh page links to reservations and sample menus. Because hours, menus and availability are operational details that can change, use that page to check the latest information before making plans: ottolenghi.co.uk/pages/edinburgh.
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