The Macdonald Holyrood Hotel, close to The Scottish Parliament, is home to an exciting new restaurant called Bistro Deluxe by Paul Tamburrini.
There has been a trend in recent years, for big name chefs to put their names to hotel restaurants. Heston Blumenthal, Gordon Ramsay and Marco Pierre White have been just some of the famous faces associated with hotel dining experiences. I was intrigued when I heard that Paul Tamburrini was collaborating with Macdonald Hotels in their new Bistro Deluxe at the Holyrood Hotel.
Paul Tamburrini trained with Marco Pierre White at the renowned L’Escargot in London and has since had stints at some of the Scotland’s best restaurants such as Martin Wishart, Rogano and Hotel du Vin. With a C.V. like that, I couldn’t wait to try his food!
The restaurant and kitchen at The Holyrood Hotel have had a quarter million pound make-over and the result looks high-end with décor in shades of muted greys and browns. The bistro also has a toasty fire; the perfect area for a post dinner nightcap.
I was lucky enough to try out the five-course tasting menu*, allowing me to sample some of Chef’s favourite dishes paired with the sommelier’s wine choices.
After a tasty chicken broth amuse bouche paired with English pink fizz, I was ready for the first course; foie gras. It was rich and buttery and topped with a beautiful slice of caramelised apple.
It was really interesting to have the oysters in the middle of the menu. The Lindisfarne oysters were topped with a gin and tonic granita and the effect was like a palate cleanser and delicious fresh seafood in one. The garnish you can see in the picture is an oyster leaf and it really does taste strongly of oysters, I was amazed!
The Iberico pork was an absolute treat; melt in the mouth tender and served with delicious heritage carrots. I would highly recommend trying out a side of the creamy mash; I’m sure there are ridiculous amounts of butter in it, but it is SO worth it! The Pinot Noir was the first wine I’d tried from Uruguay and was probably my favourite wine of the evening; fruity but subtle enough not to overpower the pork.
Crème Catalans I have tasted elsewhere have been quite heavy and topped with caramelised sugar; similar to a crème brulee. This one was light, creamy and paired with an exotic sorbet; exactly what I needed to finish off a fantastic meal.
Bistro Deluxe by Paul Tamburrini is not like any hotel restaurant I’ve been to before. Each dish was thoughtful, flavoursome and well-executed. A great addition to the Edinburgh restaurant scene!
*I was invited as a guest to the Bistro Deluxe press dinner and did not pay for my meal