Cucina - Edinburgh

I read about this restaurant in a local foodies journal and had to try it! I had a great experience here: _I booked a 6:30 reservation for 3, but we showed

Hidden a little, as it's tucked back off the Royal Mile but what a great findFrom the entrance I found, you would not know it's part of a hotel.

Great place for eating to escape the tourist eating is great, the wine selection is not bad. it's not a busy place, so no problems getting a table and eating is good. the best value is the set menu in any case the way forward or the eating will appear overpriced

Cucina is centrally located and is beautifully finished. the service and eating are excellent, with a very good selection of weeps. the time and the money worth.

I was happy enough to be invited together and was impressed by what the workers on their fish expedition a few days earlier. first cure – fish goujon with homemade tartaric acid sauce. the fish goujon was soft with a crispy light teig served with a tangy, tart tartare sauce served in a shot glass. I have slightly polished a few of these goujons! second cure – mackerel with lemon. that was by far the star of the whole meal. the makrele was beautifully boiled with a beautiful caramel color on it, the skin crispy and simply pull away at the edges and the obtained lemons boiled on the upper side provided a slightly acidic but sweet aroma to the dish; perfectly cut by the oiliness of the makrele. clean teller round. third curs – risotto with courgettes and prawns. the garnels were plump, sweet and juicy, but the risotto and the grazed were a little undercooked for my lust. there was a subtone of smocht around this court, and I felt that the lashes of Parmesan cheese were needed to help the aromen along a little. fourth curs – line caught cadry with carrots, pancakes and wild mushrooms. this court looked a joy. the white cod against the bright orange carrot cleaner and the light yellow tint of the pancake together with the earthy dark brown mushrooms. very nice and there were many wows! from the table. my cadjau was well cooked (maybe overcooked when he fell apart and I could not really pierce a piece of meat with my fork). the season was before place pure was silky smooth, picking added the crispy and the mushrooms a earthlyness to the court. fifth curs – a cold, refreshing sorbet shot to clean the palate. six course – tiramisu. a narrow cotender with the makrele for the best court of the night. that was light, fluffy, with a beautiful Boozy hat coming directly at the floor. the fingers were soft and dry in a coffee liqueur. it's gone pretty fast. petite fours and coffee – melt in the mouth; “the best” passion fruit marshmallows I have ever tasted. a perfect end for a wonderful meal. thanks to the g