Ada Restaurant

Ada Restaurant

Opened in the fall of October 2015, with a vision of creating one of Edinburgh's finest fusions between traditional Turkish cuisine and Mediterranean flavors, served in an ethnic and welcoming atmosphere.

All our dishes are prepared fresh, with our meat dishes marinated and then char-grilled in our open kitchen using traditional recipes.

http://www.adarestaurant.co.uk

Ada (9A Antigua Street, Edinburgh) | The List

Casual Turkish restaurant where you'll feel the thrill of the grill.

First impressions can be hard to overcome and entering Ada is a bit like running the gauntlet as you pass by the busy takeaway counter before reaching the restaurant.

Don’t write it off though; the back of the building opens out into a roomy, casual restaurant with a menu focused on Turkish cuisine, which makes sense of the huge grill counter you’ve just passed.

Veggie choices are strong here, but thanks to that grill, the meat is something special: lamb chops, for example, come charred, smoky and sweet.

Ada, Edinburgh, restaurant review - Scotsman Food and Drink

It's early days for Edinburgh's Ada but the starters and desserts are worth checking out, finds Gaby Soutar I ’d never really thought about a tortoise’s ears before visiting this place.

From the Cold Starters selection, we were satisfied by the five neat dolma (£4.75), with rice, aubergine and pepper, all swaddled in vine leaves, while, a bowlful of baba ghanoush (£4.75) was a clean and chunky version of this aubergine paste, with a decent amount of smokiness.

Since I can’t get enough when it comes to eggplant (even after the news that, apparently, Gwyneth Paltrow poisoned dinner guests when she served her signature parmigiana dish raw), I went for the aubergine dolma (£9.85), which was also available as a pepper version.

They were stuffed with a wet and walnutty rice, aubergine and red pepper mixture – with more plain rice, tomato-ey couscous, a bugle sized roasted green chilli pepper and some chopped salad leaves.

We must give them time to get established, tortoise style.

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