Coyaba

• 
• 
• 
• 
• 
• What are these?

• Average price 2 courses:
   £10 (Sun buffet) (set lunch)
   £16 (evening meal)
• House wine: £11.95 per bottle
• BYOB: £2 corkage

• High point: Excellent starters
• Low point: Stomach-stretching mains
• Food served: Sun & Tue-Thu 6-9.30pm; Fri/Sat 6-10.30pm. Closed Mon
• Open since: 2004
• Also offers: Vegetarian options (at least 25% of menu), Childrens portions, Take away

The List's Eating & Drinking Guide 2008 is now in the shops.

This review is from the 2007 edition.

What better way to blot out a dreich Edinburgh evening than a sojourn to Scotland's first Jamaican restaurant? The bright décor, reggae soundtrack and well-stocked bar with its enticing cocktail selection are easily evocative of paradise, while, for those who are unfamiliar with Jamaican cuisine, the menu is something of an education. Starters are particularly impressive. Ackee (a fleshy yellow fruit) with salted codfish is a tasty, lightly spiced and salty concoction, complemented by an airy corn dumpling, while the intriguingly named festival and callaloo is another substantial starter, the strong-tasting green leaf vegetable resembling spinach. Of the mains, seafood dishes are particularly recommended, the escoveitch fish pan-fried with a crispy coating and tender, flaky insides, and the accompanying sauce packing a good, spicy punch. The traditional, slow-cooked curry goat features some exceptionally tender meat, though the mountain of rice that comes with it makes this dish rather heavy work. For dessert, rich dark chocolate rum and raisin cake could be just as enjoyable were it not heated to scalding point. Top off your meal in authentic style with sorrel - a delicious, potent punch made from sorrel flowers, spiced with ginger and cloves and sweetened with brown sugar.