21212 - Edinburgh

One standout dish was the slow-baked baby halibut, served with a medley of aubergine, tomato, garlic, a ragout of apple, pistachio, and currants, along with celery, white asparagus, onion, and saffron—garnished with fresh garden chives from the back garden. As for the decor, I wasn’t a fan. It featured an odd combination of 60s graphics and Georgian elegance, and I found some of the staff’s peculiar brown pinafores a bit strange. But honestly, does that really matter? The service was fabulous—sassy and knowledgeable about the dishes and ingredients. The staff were more engaging than you might expect in a restaurant, expertly gauging how much assistance each guest needed. It was a refreshing change. We enjoyed watching the open kitchen, where up to six chefs would gather to assemble the dishes. Every now and then, we caught a glimpse of Paul Kitching casually overseeing the culinary action. Would we return? Absolutely. While it has a quirky charm—like the cow jugs filled with “milk, coconut, and porridge” served as a pre-dessert—it's much more than that. You really should “Discover the Taste.”

Michelin-starred restaurants do not receive SFR ratings because we are usually too busy drinking wine and a great time to actually take notes. not to mention the fact that the aromen are so brilliant that they cannot be mediated by mere words. there will be pictures, however, but even they cannot convey the simply sensational quality of eating.

That is the restaurant. it is stunningly decorated – almost like a boudoir decorated. the walls are hidden by silky curtains and the chandelier in the center of the room gives the room a patterned glamour. the seats are a massive upholstered cabin that extends to the end of the room, decorated with cushions to break seating. when we arrived, it was calm – too quiet – and we were worried about being too loud. they can work away the kitchen from the restaurant and the chefs – quiet, complicated and composed. it broke fast and there were talks in the air, then I relaxed.

There is a selection of two appetizers, then a suppe, two netzen, then a cheeseboard and two desserts.

However, when it comes to such originality, there’s always a risk that it might not be well-executed. So, how does 21212 measure up? The restaurant gets its name from its five-course menu, which includes two choices for the first course, one soup, two main course options, one cheese course, and two desserts. The menu reads more like a list of ingredients, leaving diners curious about how these elements will come together on the plate. Unfortunately, this approach can sometimes lead to disappointing results.