Edinburgh · Royal Mile · Est. 2019
Where flame becomes memory.
Eighteen seats encircle a single open hearth. Seven courses of Scottish fire cookery — no à la carte, no compromise, no second seating.
6
Covers tonight
£185
Tasting menu
19:30
Single seating
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Philosophy
Fire is not a technique.
It is the first ingredient.
HEARTH began when our kitchen team reclaimed a 17th-century vault beneath the Royal Mile and built a hearth from Cairngorm granite. No gas. No induction. Only oak, peat, and the patience flame demands.
Each evening, eighteen guests witness the entire menu composed before them — smoke curling into stone arches, embers reflected in blackened copper, and a silence broken only by the crack of juniper branches.
18
Seats only
100%
Scottish sourced
1
Seating nightly
Winter MMXXVI
The tasting journey
Seven courses. One narrative arc from ember to ash. Select a course to reveal its composition.
Course I of VII
Amuse
Ember beet & smoked whey
Heritage beet roasted directly in hearth embers for six hours, collapsed into a velvet cream with whey smoked over heather branches. Finished with pickled wild garlic buds and a shard of beet leather.
Technique
Ember roasting · Cold smoke
Origin
East Lothian · Foraged
Pairing note
Chilled cucumber & pine infusion
Dietary
Vegetarian · Gluten free
The Salon
Choose your place
at the hearth.
Eighteen seats surround the central fire in three tiers. Each position offers a different relationship to flame — from the chef's shoulder to the vault's shadowed alcove.
Selected seat
None
Tap an available seat on the map to hold it for your reservation request.
Available Selected Reserved
House Beverages
Crafted to accompany
Three curated non-alcoholic paths through the menu — composed by our beverage team to mirror each course's smoke, salt, and ember.
+ £45 per guest
The Highland Herb Sequence
Seven house-infused pours built from Scottish botanicals — from a chilled pine & cucumber opener to a warm heather honey finish that echoes the dessert course.
Terroir
Scotland,
course by course.
Every ingredient travels less than 120 miles. We work with twelve partner producers who share our obsession with season and provenance.
Perthshire
Glencarse Honey & Heirloom Roots
The Kitchen
Built around the flame
Open hearth · Seasonal Scottish produce
Our kitchen team trains in fire cookery, fermentation, and preservation — techniques passed through Nordic and British traditions, refined for Scottish terroir. Every plate is finished within sight of the hearth you dine beside.
The menu shifts with the Cairngorm snowline. What appears on your table was often sourced within forty-eight hours — from partner farms, day boats, and foragers we have worked with for years.
2019
HEARTH opens in a restored Royal Mile vault
2022
First Michelin star — "Cooking that breathes with flame"
2025
Named UK's Most Intimate Dining Experience, Observer Food
Reserve
Request your evening
We confirm reservations within six hours. A deposit of £60 per guest secures your seat. Cancellations within 72 hours are non-refundable.
◆ 14-16 High Street, Edinburgh EH1 1TB
◆ +44 131 556 0199
◆ salon@hearth.edinburgh
Tonight's availability
6 of 18 covers remaining · 19:30 seating