Casa Mara

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I went to University and when I graduated I have an unknown desire to come to Scotland and particularly Edinburgh.

I was really fortunate through a family friend to get a job in one of Edinburgh’s best restaurants owned by a young passionate brilliant chef.

http://www.casademara.com

Casa de Mara is a new Spanish restaurant on Edinburgh's Eyre Place

Rapidly taking shape on Edinburgh’s Eyre Place, Casa de Mara is a new Spanish restaurant.

The brainchild of Barcelona-born Mara, it promises menus inspired by his mum’s home cooking.

Breaking with recent tradition – at least for many Spanish restaurants in Scotland – Casa de Mara doesn’t seem to be a tapas restaurant.

This blogger makes no claims to be an expert on Spanish cooking but the Casa de Mara menus stand out from the crowd.

However, the menu del dia features ingredients such as mussels, hake and a pork, lentil and chorizo combo.

Casa Mara14 Eyre Place, Edinburgh 0131 466 4576Lunch/Dinner ...

Casa Mara is meant to be Edinburgh’s new taste of Catalonia.

Flashing red lights are activated by the misspelled ‘muscles en salsa marinara’, described as mussels with peppers, onions, almonds, and parsley.

We try, we really do try to like Casa Mara’s fideua- Catalonia’s pasta version of seafood risotto- but what looks like spaghetti has been more burnt than toasted, and the seafood (squid, prawns, scampi, mussels of normal proportions) has had a personality bypass.

By this point, we have psychologically opted out of this meal.

The crema Catalana is downright mean, the clay dish must hold all of four shallow dessertspoons of saccharine-sweet lumpy custard that isn’t even set.

Casa Mara, Edinburgh, restaurant review - Scotsman Food and Drink

Treat your mum to Casa Mara's food this Mother's Day in Edinburgh, says Gaby Soutar.

According to the Casa Mara website’s About Me section, this Spanish and Catalan restaurant is owned by the eponymous Mara, who wants to recreate her mum’s home cooking.

Another main of pollastre amb prunes (£12.50) featured soft chicken thigh meat in a sweetly fruity sauce, with a lake’s worth of liquid.

These tootsies were served off the bone, so there were little flecks and shreds of meat and cartilage with white wine, tomatoes and onions, and a scoop of dinner lady mashed potato on the top.

In return, I hope one day to introduce Mara and her mummy to the joys of the Findus Crispy Pancake.

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