LYLA

Edinburgh’s finest row of Georgian townhouses is the setting for this elegant seafood restaurant, where only the very best produce will do. Start in the stunning first-floor bar for an aperitif and finely crafted snacks prepared at the island counter, before moving to the understated dining room for a tasting menu based on delicious, sustainably caught fish and shellfish, be it wild halibut or Scottish langoustines. This produce drives the eye-catching dishes, which deliver subtle yet complex blends of flavours and textures. If you’re staying the night, luxurious bedrooms are available.

Seasonal Tasting Menu

• LYLA offers a 10-course tasting menu that evolves with the seasons, showcasing the best ingredients from the Scottish Isles, including unique dishes like N25 caviar with wild bread and Isle of Skye langoustine.

Chef's Interactive Experience

• Guests begin their dining experience upstairs with canapés prepared in front of them by chefs, creating an interactive and engaging atmosphere before moving to the main dining room.

Focus on Sustainable Sourcing

• The restaurant emphasizes sustainability by sourcing line-caught fish and shellfish from the Scottish Isles and collaborating with local farms and foragers for organic meats and vegetables.

Signature Ingredients

• Line Caught Fish: Sourced from the Scottish Isles, these fish are celebrated for their freshness and sustainability, ensuring that each dish reflects the authentic flavors of Scotland.
• Sustainable Shellfish: Including varieties such as Scottish langoustines, these shellfish are known for their sweet, delicate flavor and are harvested in a way that supports marine conservation.
• N25 Caviar: A luxurious addition to the menu, this caviar is paired with wild bread and sea buckthorn, offering a rich and briny flavor that enhances the dining experience.
• Wagyu Beef: Featured as the only meat course, this high-quality beef is prepared with a walnut ketchup and crispy sweetbreads, showcasing a balance of sweet and savory notes.
• Razor Clams: Used in dishes like chawanmushi, these clams are known for their tender texture and briny taste, adding a coastal essence to the menu.
• Fermented White Asparagus: This ingredient adds a unique tang and depth to dishes, highlighting the restaurant's focus on innovative flavor combinations.
• Cultured Butter: Served with laminated brioche, this butter is crafted to enhance the richness of the bread, providing a luxurious start to the meal.
• Local Foraged Ingredients: The restaurant collaborates with local foragers to incorporate seasonal and unique ingredients, ensuring that the menu evolves with the seasons and reflects the local terroir.

Tasting Menus

• 10 Course Tasting Menu: £165 per head
• 5 Course Lunch Tasting Menu: £65 per head
• 7 Course Lunch Tasting Menu: £95 per head