Lovage

Located in the heart of Edinburgh, just a stone's throw from The Royal Mile, Lovage Restaurant offers a seasonally driven contemporary menu with Scottish twist.

Lovage

http://www.lovagerestaurant.co.uk

Lovage, Edinburgh, restaurant review - Scotsman Food and Drink

Lovage is an unassuming eatery with a hard working kitchen and great food, finds Gaby Soutar.

There was a brick of savoury, creamy, perfectly seasoned wobbliness, with a smudge of green tasting garlic purée on the side, as well as a couple of baby carrots, Parmesan crisps and cuckoo spit puffs of lovage foam.

Still, the flavour was there, and the fillet of fish had a beautifully crunchy skin, with vivid and bouncy green broad beans on the side.

There was a pine sorbet, with just a hint of its billed ingredient (so it wasn’t like licking an Air Wick plug-in), some milky coffee-infused custard, strawberries, tiny bits of citrus jelly and strips of candied lemon.

So, I love Lovage, as it’s definitely a lot nicer than dill, and it might even be as strokable as my homegrown rosemary.

Lovage Restaurant

Lovage

Please note that this is a recent sample menu - actual menus vary daily based on seasonal produce availability.

If you have any special dietary requirements, or an allergy, please inform the restaurant staff.

If given sufficient notice, we can cater for most allergy requirements.

We currently do not offer a vegan menu.

Lovage, Edinburgh: Restaurant Review - olive magazine

Opening only a matter of months ago, Lovage in Edinburgh’s old town has already built up a loyal following thanks to its excellent service and outstanding food using quality Scottish produce.

Brothers and chefs Lukasz and Bartek Jedrejek have worked in various restaurants around Edinburgh.

Unsurprisingly, Lovage appears on several of the dishes here including a starter of curd cheese, runner beans, lovage pesto, roast hazelnuts and halva; and a 35-day-dry aged ribeye steak accompanied by lovage mash, herb and parmesan butter, sautéed baby gem and anchovies.

A starter of Scottish scallops, apple and cucumber salsa, mint oil and scallop mayo made for a satisfying change from the predictable partner of black pudding or haggis that you come across far too often.

The restaurant has a front and rear dining room, with typical Edinburgh Old Town features, plenty of steps, a lovely fireplace and seating around 20 in each room.

Norn, Leith, Edinburgh: 'It makes me want to gasp OMG OMG, like a ...

There’s a moment when you realise you’re in the hands of a special talent: at Norn, that moment arrives with the butter.

Small and insignificant in the scheme of a seven-course tasting menu (eight with the unannounced extra of a tartare of ripe, fruity tomato dressed with oil, chive flowers, salty little capers, lovage and croutons), it sets the tone for an extraordinary meal.

Norn (not, apparently, the result of trying to say “northern” after a few drams) is an austere little restaurant in shades of chilly grey, the only punctuation the open kitchen and a lot of carpet (carpet!

But no matter what fish, fowl or foraged fungus turned up on the day, it would issue from Norn’s kitchen transformed into something ravishing, be that bread made with northern Scottish beremeal for a loaf of bewitching, raspy crust and dense crumb (with that butter, oh) or good old chicken breast magicked into a dish of many-layered wonders: pheasant back mushrooms like a weird collision between meat, melon and ‘shroom; shards of crisp skin; charred cavolo nero).

My favourite dish is Shetland black potato – rare, because it’s difficult to grow, and difficult to find, because of its colour – is baked until truffly, the dry flesh doused in butter, the dense skin almost porky; it cascades waves of sweet, white crabmeat, with buttermilk foaming on top and a pool of crowdie cheese beneath; plus black rapeseeds for texture and tiny petals of caramelised onion for a fleeting note of sweetness.

Three minute restaurant review - Lovage Edinburgh — RACHEL ...

Not wishing to find myself divorced, I didn't bring the big camera so all the photos are iPhone snaps.

(Low light is not the camera phone's best friend, so just embrace the grain).

On the bright side that means we will need to go back on a sunny lunch time with the camera and sit at the lovely table by the window.