Come to La Garrigue and sample the flavours of the Languedoc, in the South of France. Beat the credit crunch with our special offers. At lunch times from Monday to Saturday order one main course, a glass of wine and a coffee for £14.50 or enjoy 3 courses for the price of 2 (£13.50). Sample the deep South's food, its terroir wines and the warmth of its welcome.
Hotel du Vin
- Food served: Mon–Fri 7am–10am, noon–10.30pm; Sat 8am–11am, noon–10.30pm; Sun 8am–11am, 12.30–10.30pm
- Pre-theatre times: Mon—Sun 5.30pm–7pm
- Number of wines sold by the glass: 14
- No. overnight rooms: 47
- Also offers: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Post-theatre menu, Outdoor tables (smokers welcome)
- Music on stereo: Almost inaudible
- Capacity: 82
- Largest group: 12
- Open since: 2008
- Average price 2 courses:
£21 (lunch)
£21 (evening meal) - Pre-theatre price: £15.50
- House wine: £14.75 per bottle
Nominate this restaurant forThe List Reader Award 2010
This review appears in the The List's Eating & Drinking Guide 2009 – in the shops now or buy online.
In 2008, like magic, up popped boutique venture Hotel du Vin on Bristo Place: imposing, polished and appearing as though it had always been there. In the bistro, smartly dressed waiters with impeccable manners zip between tables, filling glasses and checking on patrons’ meals as they go. Walls the colour of Dijon mustard are hung with antique posters advertising fine foods and wine that, together with touches of brass and soft candlelight, lend the space a Parisian atmosphere. The menu itself blends French elegance with Scottish produce and gives diners the option of playing it safe with familiar flavours such as tender beef olives with braised cabbage and smoked bacon, or trying more typically French offerings. The most mouth-watering dishes, however, are those that take inspiration from both cuisines – such as a creamy smoked haddock and cannellini bean cassoulet with a rich Montgomery cheese crust. A great deal of care is taken over each and every plate of food, but it is refreshing to see that the chefs don’t take themselves too seriously, having fun with their Scottish influences: Irn Bru Turkish delight may not sound like a taste sensation, but these petit fours are delicate, witty morsels that leave a smile on diners' faces.
- High point: Superb, old-fashioned service
- Low point: The gargantuan wine list is a little difficult to navigate
Comments for Hotel du Vin (11 Bristo Place, Edinburgh)
- 1. splorp, Edinburgh – 2 September 2009, 9:24am
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We went to Hotel du Vin on a Tuesday night and although it was fairly quiet, the bistro had a pleasant, cosy atmosphere. The food was interesting - pigs ear starter and beef & snail pie main were unusual but absolutely great. Wine list was very extensive but the sommelier was friendly and helpful (and brutally honest about some of the listed wines).
The service tailed off towards the end as waiters lost interest and a 10% service charge was automatically added to the bill - grr! Annoying perhaps, but not enough to mar a very nice evening.
- 2. combat, Edinburgh – 13 February 2010, 7:20pm
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This atmosphere and decor in this restaurant is amoung the best that I've ever experienced. It's a shame that the rest doesn't quite live up to it.
There are so many better restaurants in Edinburgh. The Stockbridge Restaurant or the Kitchen for a start.
We went on a Saturday and Sunday night as part of a special deal for staying in the hotel. We only experienced the mains and desserts and while they were well presented they just didn't deliver on taste. I also find it really annoying when you have to spend an extra £4 on a few boiled carrots and another £4 on a few green beans.
Worst of all my girlfirends mum's chicken was raw in the middle. She had it replaced and got her steak for free but when we went back the second night she wanted the chicken again but cooked. The waitress claimed that it could be red in the middle which was completely taking the mickey. But she persuaded her to not order it. One of us ordered it anyway and it was cooked properly this time. There's no way it was cooked the previous night! That's so dangerous to serve raw chicken but to have the head waitress defend it was unforgivable.
I have also been for a friends birthday party and had a set menu. All three courses were terrible and felt like we were eating in some buffet restaurant.
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