Valvona & Crolla
2 meter social distancing, limited customers, hand sanitiser available, full risk assessment in place and under regular review.
Last updated: 30 July 2020
This award-winning specialist Italian grocer, wine merchant and café bar has legendary status in the capital, if not the country as a whole. Its extremely loyal clientele may vary from the cream of Edinburgh society to students (normally with visiting parents), but they return month after month, year after year to enjoy the very best of regional Italian cookery. The café bar, situated at the rear of the shop, is a light, spacious and inviting space. You can accompany your meal with any wine in the shop for £4 corkage. It may be far from cheap, but lunch ain't this good that often.
- Provides: Wheelchair access, Free wi-fi
Reviews & features
Christmas Food Q&A: Philip Contini – Valvona & Crolla17 Nov 2015
Valvona & Crolla's head honcho discusses his favourite seasonal treats
I'm planning a Christmas meal and want to offer a couple of unusual twists. What would you suggest? A panettone warmed in the oven and served with homemade crème Anglaise (or thin custard) with a bottle of ice-cold, slightly fizzy Moscato d’Asti.
A guide to the best cheese shops in Edinburgh16 Feb 2011
The finest purveyors of Strathdon Blue, Dunlop Cheddar and many more Scottish cheeses
In the popular parlour game of ‘if you had to give something up for life, what would it be?’ (Strictly Come Dancing or X Factor, partner or friends, stilettos or trainers), many have foundered over the choice between cheese or orgasms. You think it’s an…
Shopping in and around Leith3 Jun 2010
There’s no better place to begin than legendary Italian food emporium and Edinburgh institution Valvona & Crolla at Elm Row. Open since 1934, this is as close to food shopping in Rome as you’ll get in Scotland. Further down Leith Walk, St Columba’s…
Ice cream days: growing up in an old school ice cream parlour1 May 2009
Mary Contini of Valvonna & Crolla describes her enviable upbringing
It took two men, my father and Tommy Dougal, to lift up each milk churn and tip it into the stainless-steel vat. It could be four or five churns at a time – even more in July and August when the factory was working at full capacity. Once the 20-gallon…