Hovering almost angelically above the city, with wraparound 360-degree views of Edinburgh’s skyline, João’s Place has always felt like one of the city’s better-kept secrets. Named Cocktail Bar of the Year in 2025 at the Scottish Hotel Awards and listed among Condé Nast Traveller’s best rooftop bars in the city. The redesign has almost doubled the floor space, turning what was formerly the W Lounge’s chef’s table into an enhanced lounge area within the bar. Outside, the wraparound terrace offers views that stretch over Princes Street on one side, round to Arthur’s Seat and across to Calton Hill, and on a clear night like the night I was there, the Firth of Forth and its bridges glint faintly from the other side of the terrace. And fear not, gas fires take the edge off even the sharpest Scottish chill, keeping you comfortably outside well into the night. On the evening I was there, the sun was setting on one side while a full moon rose on the other, a truly magical moment.

The cocktail menu is where the Liberdade story comes to life. Rare Japanese whiskies feature Yamazaki 18, Hakushu 18 Peated Malt, and the extraordinarily exclusive Highland Park 30, while those marking a milestone can choose to open an evening with a bottle of Laurent-Perrier Grand Siècle Edition #26. Signature cocktails embrace the São Paulo-Tokyo concept. Evening at Liberdade is a layered composition of Nikka whisky, Kahlúa and Mozart liqueur, dark and rounded. Margarita Piquant is its opposite, bright and zesty, built on Patrón Reposado, Illegal Mezcal and a jalapeño padron pepper soda. And if you go, make sure to try what ended up my favourite, the Maria, Pierre Ferrand 1840 Cognac, Port of Leith white port and oloroso sherry, coconut syrup and black walnut bitters. It’s bold and almost whisky-like in its delivery.

The food offering has expanded, too, with a larger light-dining selection, designed for sharing. Options now include items like sushi rolls with whisky-cured salmon and snow crab, wagyu empanadas with sweet ají panca and California rolls layered with Cornish brown crab, avocado and a drizzle of truffle oil. My personal favourites of the night were the crisp plantain chips served with ají amarillo, and warm, pillowy pão de queijo paired with a piquillo pepper aioli.

For live music enthusiasts, the bar hosts Sounds of João’s, an intimate acoustic session from Scottish-based musicians, running each Sunday from 4 pm to 7 pm.

The W Edinburgh is one of my favourite spots in the city for a drink and stay (read full hotel review here), and this enhancement to João’s Place further enhances its appeal. Open Wednesdays to Sundays from 3 pm – 1 am. Pre-booking is advisable, which can be made online here.

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The frosty night air and softly lit winding driveway to the House created a mystical pre-empt to the surreptitious evening that loomed ahead.

A kilted friendly doorman welcomed me and showed me inside the grand entrance. The warmth of the house, atmospheric lighting, ornate décor, along with the chatter from other guests and diners immediately created an inviting ambience. The night was already off to a great start.

Hooded ‘Traitor’ style waiters and waitresses, each armed with a silver tray of fizz-filled champagne flutes, awaited our arrival upstairs in the Tapestry Room. This room was created by the craftsmen who worked on the Palace of Holyroodhouse back in 1687 and epitomises the grandeur and drama of Baroque style. A roaring log fire is befriended by a collection of antiques, ancestral portraits, ornate furniture and (as the room name suggests) Mortlake tapestries, which were originally designed to produce lighter, albeit more expensive, decoration for rooms than the previously favoured Elizabethan wood panelling. This exceptionality is a theme that runs throughout the entirety of Prestonfield House.

As guests mingled, champagne flowed and the delicious canapes savoured, the relaxed mood was abruptly interrupted by a dramatic entrance of three more hooded characters. Dahdahdah…..The ‘MacTraitors’ had arrived.

A performance ensued and the story of the MacTraitor Clan unfolded, with a twist of course, the Chief had been murdered! But which of the three remaining MacTraitor’s did it? Why and how?? It was up to us to find out. Meanwhile ,some of the guests had been given the famous Claudia shoulder tap and been assigned the role of a traitor for the evening.

As suspicions and ‘whodunnit’ theories bubbled away, we were invited to take our seats in Rhubarb Restaurant, where dinner was served. Rhubarb Restaurant is a fine dining destination restaurant known not only for its outstanding culinary offering but also for its enchanting and romantic setting. Walking into the dining room, I felt like I was in the magical dining room from Beauty and the Beast. Every tiny little detail sparked with finesse and grace – it was as if the care and consideration put into creating this special place had breathed life into it.

I found my seat with a place card and personalised menu. The bespoke candlewax stamp on the menu and etchings on the saucers are other finishing touches that demonstrate the level of detail that is given to the Prestonfield House experience.

Dinner comprised a three-course meal, with each course selected by owner, James Thomson O.B.E DL, who informed me they are three of his personal favourites. I can see why. They were all exquisite; beautifully presented, with a combination of distinct and perfectly nurtured flavours that left a welcomed impression on the palate, the premium quality of the ingredients really shone through and portions were bountiful too.

Throughout dinner those guests who were shoulder tapped and recruited as ‘Traitors’ were also asked to say a line or two from Traitors Series 1 without it being detected by the ‘Faithfuls’. We also had the opportunity to question each of the MacTraitors as they moved around the table with each course. It was fun and surprisingly thought-provoking too, I really embraced the role of investigator!

As dinner drew to a close, with suspicions peaking, guests were asked to commit to their final verdicts on the ‘who, why and how’ murder case and point out those they thought were the Traitors amongst the group. The suspense was intense!!

I’m not giving away the answer, however, I’m delighted to say my partner and I solved the crime! It wasn’t easy, but we did it and did so having lots of fun.

More drinks flowed, but sadly in true Cinderella style, I had to leave the fairytale-esque Prestonfield House before the party ended.

The evening was designed by The PC Agency and Maximillion Events to showcase Prestonfield House in all its glory and that it did. It was such a fun evening in a truly special place. If you’re visiting Edinburgh, I highly recommend staying at Prestonfield House, not as a MacTraitor, but for a relaxing and romantic escape.

Prestonfield House

Set within 20 acres of gardens and located next to the stunning Arthur’s Seat, Prestonfield House is one of Edinburgh’s most exclusive 5-star hotels. Comprising 18 luxurious bedrooms and five romantic suites all of which are individually decorated with unique antique furniture and feature beds. Each of the hotel’s public rooms also boast individual character with an opulent and baroque-inspired design, expertly curated by owner, James Thomson OBE DL, one of Scotland’s most respected independent restaurateurs and hoteliers. Prestonfield House is also home to the exceptional Rhubarb Restaurant, a romantic and elegant fine-dining restaurant.

Read our hotel review of Prestonfield House

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Setting the Scene

A small candle-lit reception area with a heavy floor-to-ceiling curtain that divides the entrance from the main restaurant is where we are immediately greeted by the friendly front of house. Our coats are taken and we’re made to feel very welcome with some informal chit chat before being guided to our table.

The restaurant is intimate with just 24 covers and makes use of its space well, tables stand at a respectable distance apart (avoiding the dare-not-speak diner scenario) and are set with minimalistic cutlery, a trio of feathers form the centre piece which are illuminated by the amber glow from the tumbler-style table candle. The background music is of an Ibiza-chill genre. Dark wood tables, chairs and black banquette seating are complimented by bursts of vibrant colour from the artwork adorning the exposed stone walls. The vibe is understated cool. I immediately like this place.

And what makes it even more likeable is that the interiors have all been designed by Chef himself, and he has personally selected the artwork, all of which is available to buy and supports Art in Healthcare, a charity working across Scotland to improve health and wellbeing for individuals and communities.

Despite it being a bleak mid-weeknight in January, the restaurant is almost full, and with the combination of the full tasting menu, or a set 3-course menu (at a reasonable price point) we learn that the restaurant is a favourite with tourists and locals alike. Always a good sign.

Chef

Owned and led by Chef Tomás Gormley, Cardinal opened in March 2024 and is a concept that goes beyond the outstanding culinary talents of the acclaimed Chef. The restaurant concept is underpinned by Chef’s zero-waste ethos, which Chef strives to incorporate wherever possible. Working with local suppliers and as closely with nature as possible also enhances Cardinal’s culinary offering and for extra depth of flavour and unique character, dishes are cooked over coals in the kitchen.

Cardinal also brings together artisans from different disciplines to create a unique and sensory experience. For example, collaborations with potters for the plate and tableware, artisans such as local candle makers (one of whom is his Aunty), foragers and native produce specialists. It’s all these extra touches that work together to make the whole greater than the parts.

With impressive credentials and a CV that includes time at Edinburgh’s iconic 21212, led by Paul Kitching, at Le Roi Fou under the guidance of renowned chef Jerome Henry and at Restaurant Andrew Fairlie at the Gleneagles Hotel, it is no wonder that in 2023 Tomás was named CODE Hospitality’s “30 Under 30” and listed as number 28 in The List’s “Hot 100”.

The Tasting Menu

The menu sits on the table, awaiting diners’ arrival. It is simple in presentation with a hand-drawn illustration of the restaurant exterior and a little red bird stamp (a nod to the restaurant’s name’s sake) and minimal in description, creating a sense of anticipation and wonder for each of the 10 courses.

The tasting menu is a relatively palatable (pardon the pun) price point with the option for wine pairing too. We opted to share a bottle of white wine which the very knowledgeable sommelier guided us on and chose Clos de L’Epinay, an organic winery in Vouvray. The chenin blanc presented a stone-fruit vibrancy which was creamy to the finish and looked slightly cloudy due to its bio-dynamic nature. It reminded us of a crisp and more elegant cider. It was extremely quaffable!

We begin the journey with a light pumpkin soup served in a stone vessel. It’s salty, slightly sweet and delicious. I struggle to detect pumpkin, but an umami element is definitely present. The soup is made with oil infused with lovage and a splash is added to the top to create the fun colour separation. We’re off to an excellent start!!

The next dish is almost too beautiful to deconstruct. Standing on a sturdy stone pillar sits a delicate creation that is almost butterfly-esque. The star of the show is yellow fish tuna complemented by Fermented celeriac and crunchy Granny Smith apple. I try to savour this in two rather clumsy bites and rescue the second before losing it to the floor. I am so pleased I did – this combination of soft fleshy tuna with the tart apple and earthy celeriac is absolutely divine.

The ‘carb’ course follows. Small but perfectly formed slices of sourdough bread brown in colour served with a great scoop of soft brown butter. The bread is made using grains only found in Orkney, it has a light and fluffy centre with a crunchy crust and is finished with poppy seeds presenting a slight sweetness. The heavenly scoop of brown butter is made following Chef’s zero waste ethos. It eagerly oozes across the slice of warm bread with creaminess showcased in full glory. The first bite is slightly salty with a hint of sweetness coming through. I could eat this until the cows (that make this creamy delight) come home!! Seriously, if each course had been this repeated ten-fold I would not have been disappointed.

Each course is served in a timely manner, with time to chit chat in between and mainly revelling in the culinary delight that has gone before us. The whole experience is very relaxed.

Each course is presented on a sleek tray, another one of Head Chef’s collaborations, and is described in great detail by the proud and knowledgeable team member. It is evident that every player here shares the same pleasure and satisfaction that is a result of both the creativity and hard work that clearly goes into this carefully crafted menu. 

Before the next course arrives my friend pops to the bathroom, immediately the waiter sweeps the table with a mini dustpan and brush and neatly folds his napkin in preparation for my friend’s return. Attention to detail prevails everywhere.

We are then presented with a beautiful oyster shell in which we find, beneath light airy yoghurt foam, a tantalising combination of crunchy carrot and ginger, Unami citrusy sea buckthorn fleshy salty sea trout finished with roe for extra texture, the sharpness of the dish is perfectly balanced by a sauce which offers an unexpected richness. We’re informed this is one of the more complex dishes on the menu and we can not only see but also taste why. There are so many aspects to this dish and it’s competing with the bread for my number one spot (so far!).

Belhaven smoked lobster tails which have been smoked in cherry wood whisky casks enhance the smoky flavour. The flamingo pink bisque hides soft and buttery potatoes from nearby Northumberland, and the chilli gives the dish a warming kick. Yum!

Continuing the sea-faring theme, succulent scallops are next on the menu served in creamy, slightly salty sauce with a touch of zing from lemongrass. Fermented leek bulbs, which look a bit like green lentils, add great texture to the dish. We learn that the leek bulbs are fermented at the end of their season so they can be used later throughout the year. I’ve never tried these before but thoroughly enjoyed this dish, it is my friend’s favourite (again – so far!!)

Venison. Venison. Venison. Whenever I see this on a menu my heart flutters and I start to salivate. It is my all-time favourite meat, so I have high hopes for this course.

The venison is from Hopetoun Estate, just 40 miles away from Edinburgh. The succulent, perfectly pink slice has been barbequed, and the tender piece of meat is complemented with a syrupy jus made from fermented blueberries and caramelised miso served over firm red and golden beets. On the side sits a juicy and peppery venison faggot – not only a delicious companion to the star of the show but also another example of Chef’s zero-waste ethos. Chef’s take on venison has far surpassed my expectations.

Like the Lobster, the cheese course is served as part of the ‘Full Cardinal Experience’ and although I’m not a cheese lover, I decide to give it a try – encouraged by my cheese-fiend friend who thinks he’ll get my leftovers. This description is perhaps the most understated description on the entire menu. Inspired by a Portuguese Pastel ’de Nata. A crisp and butter pastry encases a warm, soft and creamy Isle of Mull Cheddar ‘custard’ befriended by sweet and tangy pickled pearl onions, slices of tart Gala apple, barbeque cheese wedges, pickled mustard seeds, sweet apple cider chutney all finished with striking green chive ribbons. Needless to say, there weren’t any leftovers!

This is the most popular dish on the menu, so it remains a firm fixture, changing only the trimmings to reflect the flavours and produce of the season.

Taking time to digest the array of truly delectable dishes we enjoy the music, sip on our wine, and read with intrigue what is coming next. We’re offered a dessert wine; however, I’m not a fan of sweet wine and I’m already feeling a little tipsy so politely decline.

The waitress arrives with her sleek stone tray and presents us with a ‘pre-dessert’ dessert. My, if this is just the ‘pre-dessert’ we’re in for an even better treat with the main dessert.

Warm, velvety chocolate sauce is poured from a stone jug over the chocolate creation which is rich and indulgent yet as it’s made from aerated chocolate isn’t sickly in the slightest. It reminds me of an extravagant and truly decadent ‘Flake. It’s served with quince sorbet flavoured with cinnamon and seasonal spices. Crunchy cocoa nibs add contrast to the texture. It is heavenly. More sir, please can I have some more!! 

The final course of the evening had a lot to live up to, following a series of ‘this is my favourite!!’ courses. Described as Poppy Seed | Lemon | Malt, I’m not sure what to expect.

It’s a carefully constructed work of food art and I’m not sure I have the heart to dig in. That thought doesn’t last long……the main dessert is a bread dessert made with more bread, based on the French toast style dish. As we know, the much-loved Cardinal’s bread is baked in-house, and they use any leftovers to create this precise and thoughtful dessert.

The dish centres around Chef’s own take on a refined French toast, which is served with malted barley milk and a bread-based ice cream. Poppy seed caviar adds texture and contrast, and the base is finished with breadcrumbs mixed with muscovado sugar and egg white to create a crisp and light meringue-style topping with kvass gel. Kvass is a lightly alcoholic fermented drink that sits somewhere between kombucha and beer. They make it by toasting bread, then fermenting it in water and sugar, they then reduce the liquid and set into a gel for this dessert. Candied lemon peel balances the richness, and the smattering of delicate edible flowers are the finishing touch. This concluding creation really epitomises not only Chef’s outstanding culinary skills, imagination and creativity, but also his integrity in upholding his zero-waste belief.

The show’s not over yet. Although we both decline a coffee, we’re served a trio each of petit fours which are poised tantalising on another sturdy stone pedestal. Despite being quite full and still delighting in what we’ve just experienced it would be rude not to finish the crystalised jelly, crisp and chewy macaroon and oozing caramel treats. Thank you.

Final Thoughts

Back to the start of the narrative. I used to wonder what lies behind the secretive wooden shutters as I walked past the unassuming restaurant window. I now know. And I now love this intimate hidden gem. Cardinal is an absolute must-visit and not just for foodies, for anyone who enjoys food that is beyond excellent (both in presentation and flavour) appreciates a relaxed and modern ambience and values service which is executed with pride and care. I highly recommend!

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Aspire Lounge

The Aspire Lounge, found close to gate 16, is an excellent choice for all types of travel and travellers. There’s everything you need from calm corners for getting work done on the move to dedicated family booths to welcome your little ones. By booking at least 24 hours in advance, you and up to 4 others can savour the complimentary snacks, treats and beverages on offer before you fly. Ideal for professional travellers, there is free WiFi and tableside charging points in addition to the work booths for uninterrupted productivity. You can keep up to date with the outside world on the net or with the complimentary newspapers and magazines on offer in the lounge. The Aspire Lounge is open every day and offers serene surroundings to unwind before your flight. Make sure to check the Edinburgh Airport website for opening times and information on how to book. 

Escape Lounge

A new addition to the Edinburgh Airport experience, the Escape Lounge is situated near gate 4 and has been carefully designed to reflect the feel of the city and the country. Travellers are welcome to indulge in the range of locally inspired cuisine, prepared in-house. There are hot and cold dishes, alcoholic and soft drinks as well as teas and coffees made by an in-house barista. There is free WiFi to get you connected and plenty of space to work, chat or relax with your friends, family, or by yourself. You’ll find everything you need to pass the time in peace and in style before you jet off on your next adventure. This lounge welcomes walk-ins but pre-booking is always encouraged to avoid disappointment via the Edinburgh Airport website or through membership programmes such as Priority Pass. 

Plaza Premium Lounge

Near gate 13 in departures, the Plaza Premium Lounge provides a sophisticated spot to relax and recharge. You’ll have time to surf the net thanks to unlimited, complimentary WiFi or pass the time by simply enjoying panoramic views of the runway and its lush surroundings. Lounge guests are invited to take advantage of the range of local and international cuisine on offer including vegetarian and gluten-free options. There is also a beautiful bar area serving complimentary tea, coffee, and soft drinks as well as a selection of house beer and wine. The lounge welcomes travellers of all ages with a designated kids’ play area, computer station and interactive area to keep your little ones entertained while you unwind. Alternatively, there’s plenty of space to get work done with the help of complimentary WiFi. The lounge is open every day with opening times on the Edinburgh Airport website. 

Plaza Premium Group offers a unique opportunity for truly stress-free travel with ALLWAYS Meet & Assist. This additional service can be reserved at least 48 hours in advance of your arrival and will upgrade your journey with a personal assistant, fastTRACK security, and more to make your airport experience as smooth as possible. 

British Airways Lounge

Another lounge on offer, close to gate 4, is the exclusive British Airways lounge. A luxurious pre-flight experience awaits with a range of unique features and a sleek, elegant design. This lounge is not open to all and requires passengers flying with British Airways to contact the airline directly to find out more about eligibility, facilities and opening times. 

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Set within a neo-classical building that once served as the Royal Bank of Scotland’s headquarters, the hotel combines the scale and elegance of a landmark residence with the comfort and practicality of residential-style living. The first phase of upgrades includes 33 enhanced rooms and suites, alongside a new-look front foyer, refurbished Executive Lounge, updated gym and reworked retail space.

In total, The Edinburgh Grand offers 50 one, two and three-bedroom apartments, each with a fully equipped kitchen, separate living and dining area, and contemporary Scottish design touches. Larger suites include in-room breakfast service, and all guests can expect personalised amenities such as whisky nightcaps, children’s bedtime storybooks and tartan pyjamas, and a curated city guide. The hotel is also pet-friendly, with welcome packs that include treats and a branded dog tag.

Dining is spread across multiple venues within the building. The Register Club, the hotel’s lounge, offers breakfast, afternoon tea and evening cocktails. Lady Libertine spans two floors and transitions from daytime café to night-time bar with live music, while Hawksmoor Edinburgh serves its signature steak and seafood in a relaxed, polished setting. Downstairs, The Vault hosts whisky tastings and seasonal pop-ups in the old bank vaults.

With Waverley Station a short walk away and the city’s key attractions on the doorstep, the hotel is well placed for short breaks, family stays or longer visits. A new spa and further room refurbishments will be completed later this year.

www.marriott.com

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Occupying a landmark building that once housed the Royal Overseas Club, now owned by Red Carnation Hotels, who have a track record in delivering flawless ultra-luxury hospitality with properties across London’s Mayfair, South Africa, Geneva, Ireland and now Edinburgh. The building’s legacy has been preserved, enhanced and celebrated through a meticulous restoration led by designer Toni Tollman and the creative minds behind the hotel groups Xigera Safari Lodge and Ashford Castle, which sees imagery and styling of Scottish explorers and botanists woven throughout the communal spaces and guest quarters.

At its entrance, an affable doorman welcomes you inside, stepping off this historic stretch of Princes Street and into the entrance lobby, the transition from city bustle to refined sanctuary is immediate. The atmospheric ground-floor atrium delivers such dramatic elegance it’s unlike anything else in the city. Deep mahogany panelling with gold detailing sits next to towering Doric columns, black marble flooring, and a sculptural palm-glass lamp, while a glowing circular motif on the wall behind the concierge desk nods to celestial navigation, a thematic prelude to the voyage-like experience that awaits.

Ahead, the central staircase leads to guestrooms and the communal spaces, serving as both a functional feature and visual centrepiece with its hand-painted mural ribboning its way up all five floors. Charting the global journeys of Scottish botanists, each stair level showcases different regions they explored and the plant species they introduced, all presented through the lens of late Victorian and Edwardian design aesthetics. Culminating on the fifth floor with a chandelier, designed to resemble a vintage hot air balloon, adding a final touch of adventure to the journey.

Check-In

With a concierge desk on the ground floor, check-in is a relaxed affair taking place in ‘The Wallace’ on level two. As a resident-only hotel, 100 Princess Street offers a uniquely intimate experience, with a team dedicated to providing personal, attentive, and an ‘anything, anytime’ service to every guest during their stay. The Wallace (named after William Wallace) functions as the hotel’s dining room, bar, library and lounge and serves as a perfect introduction to the hotel’s atmosphere, with Suite guests greeted with an additional welcome indulgence of a complimentary glass of champagne upon arrival. The Wallace is a space that rewards a slower pace, so sit back and relax by the fire, leaf through one of its coffee table travel memoirs, and enjoy the views of Edinburgh through its bay windows.

Location

It’s a brief five-minute walk to and from Waverley Station and a further ten minutes on foot to the Old Town and the Royal Mile. The city’s main shopping destinations St James Quarter and Multrees Walk, are on your doorstep alongside Harvey Nichols, and for those drawn to Edinburgh’s Georgian elegance, George Street, which runs parallel behind the hotel, offers grand period architecture and boutique shopping. Outside, trams from Princes Street whisk you down to Edinburgh’s vibrant Leith Docks, while heading in the other direction takes you to Edinburgh Airport in just 35 minutes. 

Rooms & Suites

30 guest rooms and suites feature bold, immersive and theatrical aesthetics throughout, walls and soft furnishings are cloaked in bespoke Highland-inspired tartan, some rooms offer a palette of deep green, and some others are red. Polished black lacquered doors with brass detailing evoke the elegance of vintage luggage trunks, while studded porthole shutters lend a clubroom atmosphere. Offset by period portraits and bespoke furniture, many rooms have uninterrupted views of Edinburgh Castle. Bathrooms continue the theme of discreet luxury, wrapped entirely in veined marble slabs in warm brown and sand tones, along with luxurious walk-in rainfall showers and bespoke amenities as standard, while select rooms include bathtubs and twin vanities.

Suites & Signature Suites

There are five categories, two Terrace Suites each offer private outdoor space (this is virtually unique in Edinburgh’s city centre), with one Terrace Suite also able to interconnect with another room for larger guest parties. Junior Suites are bright and spacious, with a day bed and unobstructed views of the castle, while the One Bedroom King Suites provide a homely sense of space with a separate lounge and feature fireplace. Suites also come with an array of extras, including a welcome drink on arrival, nightly turndown service, in-room welcome fruit and ginger cookies, along with a bottle of Champagne on ice for Junior Suites and above.

The two Signature Suites are particularly special. The Isobel Suite, named after Arctic explorer and botanist Isobel Wylie Hutchison, is an open-plan space with high ceilings and a marble bathroom featuring both a tub and a walk-in shower. The Archibald Suite, the hotel’s largest, honours explorer Archibald Menzies with an expansive layout, castle-facing windows, a lounge area with fireplace, and a spacious bathroom and separate guest WC, with both suites facing out to Edinburgh Castle.

The Isobel Suite

The Archibald Suite

Where I Stayed – Junior Suite with Castle View

During my stay, I was hosted in a beautiful Junior Suite with Castle View located on the second floor close to The Wallace. Spanning a generous 28 sqm, the suite features a king-size bed dressed with crisp linens and two stacks of embroidered pillows. A day bed positioned by the window offers an ideal spot to take in the view of Princes Street Gardens below. Whilst the rooms’ tartan-lined walls, a signature of all rooms in the hotel, create a cosy ambience, capturing the spirit of Scotland.

Suites include a welcome of fresh fruit and ginger cookies on arrival. Each room is equipped with a flat-screen TV, a Nespresso machine, and a well-stocked minibar, complete with fresh milk for coffee and tea, a safe, bathrobes and slippers along with a whimsical ‘Do Not Disturb’ door sign made from a traditional kilt sporran.

Clad entirely in striking green-veined marble, the bathroom feels both dramatic and serene. The vanity is topped with polished stone and flanked by twin basins, a heated towel rail comes with an abundance of monogrammed towels and a deep-soaking bath includes a rainfall shower and hand shower. Toiletries are bespoke and come in heavy black glass bottles displayed neatly in a chrome rack featuring Epsom salts, shampoo, conditioner, and body wash and the final luxury underfloor heating.

Suites include a turn-down service, with water replenished, millionaire’s shortbread in a glass dome placed next to the bedside table and slippers laid out.

Food & Drink

A series of intimate, interlinked rooms, The Wallace feels less like a hotel restaurant and more like an old-world private club. Reserved exclusively for hotel guests, it serves breakfast, afternoon tea, evening cocktails, and relaxed all-day dining. Emerald velvet sofas and studded leather armchairs are paired with low-set, brass and bevelled glass top vintage travelling campaign furniture. The recurring motif is that of exploration, antique sailing ship models, maritime oil paintings, and etched leather wall panels that evoke the textured grain of a well-travelled steamer trunk lining the walls, while a globe rests in one corner, inviting you to give it a spin.

The bar is set against a backdrop of spirit bottles and a mirrored wine wall, topped with black marble and flanked by studded leather stools, while two vintage Art Deco lamps sit on either end of the bar, casting a warm, glow across its top.

Executive Chef Wilhelm Maree has designed an all-day menu offering classic dishes with a modern twist. Divided into small plates and larger dishes, it includes firm favourites such as the Classic Caesar Salad and Tuna Niçoise, along with more contemporary options like Haggis Bon Bons, Smoked Salmon Latkes and a Scottish Lobster Roll. A commitment to working with the best quality local suppliers means ingredients are of the highest standard. Fish and seafood are sourced from Eddie’s Seafood Market, while charcuterie comes from East Coast Cured. George Anderson & Sons supply fresh fruit and vegetables, cuts of meat are provided by John Gilmour Butchers, and slow-churned butter is courtesy of Edinburgh Butter Co.

We opted for our own favourites, Fish and Chips, Dry-Aged Aberdeen Angus Burger and for my vegetarian brother, the Lentil Cottage Pie. For dessert, don’t leave without trying Bea’s Cheesecake, a beloved staple at every Red Carnation hotel, made from the family recipe of Beatrice Tollman, the company’s president and founder. Along with the classic Sticky Toffee Pudding, served with copious amounts of butterscotch sauce for good measure, both an excellent ending to a dinner.

Breakfast

Breakfast runs till a leisurely 11 am, served à la carte, choose one item from the continental selection and one from the cooked menu, and if you need a pick me up to get the day started, why not pair things up with a Bloody Mary or Mimosa? 

Whisky Tastings

Ghillie’s Pantry, the name deriving from the Scottish Gaelic word for the assisting attendant on highland hunting, stalking, and fishing expeditions, is the hotel’s private dining area, which also holds an exceptional whisky collection of over 200 whiskies (and still growing).

Curated by Head Bartender and Whisky Ambassador Dario Orsili (read our interview with Dario here), Dario provides guests with bespoke tasting experiences, guiding you through a world of rare and historic drams. At the time of writing, there are three whisky-tasting experiences on offer.

• The Livingstone Exploration (£85pp): A journey through five whiskies from five different Scottish regions.
• The Archibald Legacy (£150pp): For those who already enjoy whisky,  a more premium, rare selection, still regionally based.
• The Hundred Heritage (£250pp): Our premium tasting, featuring rare drams from closed or decommissioned distilleries, truly once-in-a-lifetime liquids.

Final Thoughts

100 Princes Street is intimate and immersive, where every detail feels meaningful and considered. It offers a fresh take on five-star accommodation in Edinburgh, and for luxury travellers seeking a truly elevated and experience-rich base, this is more than just a place to stay, it is something truly special. 100 Princes Street is included in our guide to the best hotels in Edinburgh.

The post 100 Princes Street – Review appeared first on The Luxury Editor.

Dario’s whisky journey began at the age of 22 in Rome, where he developed a passion for whisky in a country dominated by wine. His expertise grew through training with some of the industry’s top figures, including Pino Perrone, and he has also travelled tasting whiskies in Scotland, Japan and Ireland. Today, at 100 Princes Street, he continues to share his love for whisky with guests, offering tastings that are as educational as they are indulgent.

We met with Dario during our recent stay at the hotel to discuss his journey, his passion for whisky, and the incredible tasting experiences he offers at the hotel.

How did you first discover your passion for whisky and your journey into the world of Whisky?

I started my career as a bartender. I was really young, almost 20 years ago. Whisky was always my favourite spirit, and I began mixing and tasting it early on. My first whisky wasn’t a Scotch, though in Italy back then, the whisk(e)y market wasn’t that big. I think it was Jack Daniel’s. I then discovered other labels, J&B, Four Roses, Woodford Reserve, Wild Turkey, and Maker’s Mark. 

Eventually, the Scotch whisky market expanded in Italy. I remember trying heavily peated whiskies like Ardbeg and Caol Ila, but also softer ones like Talisker. Then came Bowmore, Bowmore 15 in particular, which was my first real love when it comes to Scotch. Even today, after trying more than a thousand whiskies, when I taste a Bowmore 15, it still feels special.

Tell us more about your early influences, particularly working under Pino Perrone

Pino was hugely important in my career. He was my mentor, the one who gave me the foundational knowledge I needed before moving to Scotland. Back then, in Italy, there were only two real whisky schools, one in Rome and another in Milan and Pino was the key figure in Rome. He taught me so much. He’s actually one of just two Italians who sit on the judging panel for major European whisky competitions. That gives you a sense of how respected he is.

Later, I trained at the  Scotch Bar at the Balmoral, which helped me deepen my understanding of Scotch in particular. I already had good knowledge of Japanese whisky, American bourbon and rye, but moving to Scotland and working with them made me realise that Scotch whisky is a whole different universe.

How have your travels to Japan, Scotland, and Ireland influenced your flavour preferences?

I’m drawn to older whiskies, but each country offers something different. Scotch is definitely the most distinctive. Irish whiskey is light, fruity, and very easy to drink. You’ve got a dual style: approachable blends and more complex pot still expressions.

Japanese whisky is a fascinating story. Many people think it’s a recent phenomenon, but Yamazaki Japan’s first distillery, was founded in 1923. So they celebrated 100 years just two years ago. Before the film Lost in Translation, you could buy a bottle of Yamazaki for £160. After they won “Best Whisky in the World” two years in a row, the price shot up to £800+. Now, you need to go through a ballot to buy one.

Japanese whiskies are about precision. They’re beautifully made, really elegant, but sometimes they’re too perfect. I personally like whiskies with character, slight imperfections that make them unique; that’s where Scotch speaks to me more.

What was the first dram you truly fell in love with?

Bowmore 15, that was it. I was about 21 or 22, still quite young, still finding my way. Back then, I’d drink Jack Daniel’s or bourbon, trying to feel grown up. But Bowmore 15 changed everything. I remember thinking, “This is something different. I want to know more about this.” That dram is probably why I’m here today, running this collection and talking to you now.

What’s the most memorable bottle you’ve ever tasted

That’s a tough one, but I’d say the Tomatin 36. It was aged in refill sherry and bourbon casks, and it has this incredible tropical note of passionfruit, spice it really stayed with me. It was part of a very limited release and won Double Gold in San Francisco. You never forget a whisky like that.

What kind of food pairings do you recommend with whisky?

Pairing is something we’re exploring more. Personally, I love Bowmore 12 with fish and chips, it’s perfect. And richer drams like Tomatin 18 work beautifully with dark chocolate. It’s still a growing area, but whisky with food can completely change how you experience both.

What inspired you to settle in Edinburgh and pursue a career in whisky here?

I wanted to improve my whisky knowledge. At the time, I co-owned a bar and restaurant back in Rome, but even with a solid whisky background, no one was asking for that expertise. I felt like I was in the wrong place. So my girlfriend and I decided to move to Scotland. Not only to deepen my knowledge of Scotch, but to be in a place surrounded by people who care about whisky.

Tell us more about your current role at 100 Princes Street.

100 Princes Street is a really special place. I joined last year after spending three years at The Balmoral. This is a small, exclusive hotel with just 30 rooms and we’re resident-only, so everything we do is designed around our guests. That gives me the chance to really share my knowledge and give them a personalised whisky experience.

If you could describe 100 Princes Street in three words, what would they be?

Exclusive, elegant… and familiar. It really feels like home. (Read our review of 100 Princes Street here)

And you have over 200 expressions at the hotel, can you tell us more?

Yes, we currently have over 200 bottles in our collection. Out of those, around 175 are single malts, and we’re adding another 20 soon. We also have 25–30 bourbons. We’re expanding into world whiskies now, more Japanese expressions are arriving next week, and I’m hoping to add a bottle from a Namibian distillery called Ondjaba soon, so Africa is represented too.

How do you decide what dram to serve each guest during a tasting?

I always ask questions first, do they like something light and smooth, rich and bold, or heavily peated? Many people think they don’t like whisky because they had one bad experience. But with the right introduction, you can find a whisky for everyone.

Can you tell us about the whisky tastings available for guests?

We offer three levels of whisky tasting, exclusively for residents:

• The Livingstone Exploration (£85pp): A journey through five whiskies from five different Scottish regions.
• The Archibald Legacy (£150pp): For those who already enjoy whisky,  a more premium, rare selection, still regionally based.
• The Hundred Heritage (£250pp): Our premium tasting, featuring rare drams from closed or decommissioned distilleries, truly once-in-a-lifetime liquids.

Are there any particularly rare or special bottles in your collection?

Just 10 days ago, we added some very rare bottles from Gordon & MacPhail, including a Macphail from 1945, a Linkwood 1946 and a Glen Grant 1949, which is 65 years old. That will be the oldest liquid in our collection. These are incredibly rare – they’re the kind of bottles usually reserved for exclusive global events.

100princes-street.com

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I could wax lyrical about W Hotels (read our review of the W Edinburgh and W London), there’s no denying that the W Edinburgh has transformed the city’s hotel offering with its bold design and playful energy. At its heart, the Ribbon Building cuts a dramatic impact on Edinburgh’s skyline with its undulating, layered façade wrapping around in a fluid, sculptural motion.

Perched on the tenth floor of the Ribbon Building, SUSHISAMBA Edinburgh enjoys a prime position extending 180 degrees around the building. Upon entering guests are greeted by SUSHISAMBA’s central bar space with an illuminated tree with golden-hued leaves, a signature feature in all SUSHISAMBA restaurants.

The restaurant’s layout is designed to maximise its panoramic setting, offering views of Edinburgh Castle, Arthur’s Seat, and Calton Hill through floor-to-ceiling windows. Banquette seating flows around the space interspersed with traditional tables for two, four and six guests. Overhead, a reflective ceiling ripples like water while potted greenery is placed throughout. The wraparound terrace, which follows the building’s curves, extends the experience outdoors for those occasions when the Edinburgh weather allows for al fresco dining.

There is no such thing as a bad table, but to truly appreciate the view, we are given a table by the window. Our table is laid in preparation, featuring Japanese-style ceramic plates with an organic, wabi-sabi aesthetic, embracing the beauty of imperfection. These sit in juxtaposition to the British Willow Pattern teacup and saucer, symbolising SUSHISAMBA’s interplay of cultures. While a tall champagne flute stands alongside, ready to be filled with sparkling bubbles.

To start the experience, a curated tea selection features a range of premium options, including Sencha, Green Tea, and Genmaicha Japanese tea made from toasted brown rice. I opted for the Jasmine Pearls, this tea comes from Yunnan Province and these little hand-rolled jasmine pearls unfold in the teapot in contact with hot water releasing an exquisite floral aroma with subtle, honeyed sweetness. Champagne lovers can enhance the afternoon tea experience with a choice of Laurent-Perrier Brut or Laurent-Perrier Grand Siècle. As I was driving, I opted for an elegantly crafted mocktail, a refreshing alternative that paired beautifully with the indulgent spread.

At SUSHISAMBA the traditional tea stand has been reinvented as a tiered tree-like structure taking on a theatrical and whimsical, Alice in Wonderland come Mad Hatter’s tea party presentation. The bottom features the savoury selection with flavours and textures building upon each other before reaching the sweet selection in the upper branches.

Offering both signature and vegetarian options, the standout signature savouries for me included the Highland Wagyu Katsu Sando, featuring a thick slice of Wagyu beef encased in shokupan bread, sriracha mayo, and topped with caviar. The Samba Waffle Toast offered an inventive take on a savoury waffle, adorned with delicate peaks of tuna, avocado, snow crab and sweet potato. Meanwhile, the Scallop Nigiri – a bed of sushi rice topped with a lightly torched slice of scallop using the “aburi” technique was balanced by a combination of passion fruit, onion, pepper, celery, and coriander.

Moving onto the sweets, our savoury plates are cleared and refreshed, tea topped up and table crumbed. Four different sweets are presented on the tree, Chocolate Cremeaux a rich, velvety dark chocolate infused with yuzu and miso, Japanese Milk Buns with passion fruit curds and mango salsa, an Almond Taco with plum mandarin and white chocolate and dainty Choux Buns, with blackberry and coconut almond biscuits.

You might be wondering at this point – where are the scones? After all, afternoon tea wouldn’t be complete without them. As a final surprise, two Honey and Tahitian Vanilla Scones arrive elegantly presented in a bamboo steamer accompanied by strawberry compote and rich clotted cream.

SUSHISAMBA Edinburgh offers an unforgettable afternoon tea experience perfectly showcasing creativity, flair and culinary expertise. Paired with exceptional panoramic views over Edinburgh, this refined yet contemporary take on afternoon tea serves as a perfect introduction to SUSHISAMBA’s unique fusion cuisine. A sophisticated balance of tradition and innovation, this is an experience not to be missed.

The post SUSHISAMBA Edinburgh Afternoon Tea – Review appeared first on The Luxury Editor.

Despite the many challenges founders, Will and Huw, faced the duo were determined to make their dream of celebrating British Beef and old-school cocktails a reality and that they did not just once but 13 times with restaurants in the UK and USA.

We were kindly invited to enjoy the Hawksmoor Edinburgh experience. Read on to discover more.

Setting The Scene

In keeping with the Hawksmoor approach of inconspicuous locations you’ll find the Edinburgh restaurant tucked down an alleyway running alongside a beautiful historic building that is home to luxury served apartments Cheval The Edinburgh Grand. Originally, a hotel built in the early 1800’s the site was acquired in 1848 by the National Bank of Scotland to which most of the history, and period features, that still exist today, are attributed – and what is now a handsome-looking Hawksmoor was once the banking hall of the Grade A listed ‘building of national importance’.

Arrival

It was a wet and dreich day so the warm welcome of the maître d’ who immediately whisked away my wet coat to a dry hanging space was gratefully received. My friend was waiting for me at the elegant and elongated bar (where all the cocktail magic happens!) and which also creates a natural divide between the drinking and eating areas.

The Restaurant

We were taken to our table and made ourselves comfortable in one of the banquet seating booths which line one side of the restaurant. Wood panelling, Parque flooring, dark colour palette and ambient lighting, create a slightly masculine style which is in keeping with the heritage of the building. Leather-bound menus with floor plans of the old bank are subtle signs of great attention to detail.

Menu

We visited on a lunch time so had the option of the daily express menu, specials or the standard. All looked appealing; however, we settled on the main menu with the staples that Hawksmoor is known for – beef from native-breed grass-fed cows, and sustainably sourced seafood from Britain’s plentiful waters.

To start with I chose the roasted scallops with white port and garlic. The waitress advised me that the chef is generous with the garlic, yet the plump molluscs could handle it, and I was delighted with the combo of flavours and the crunchy texture of the roast garlic crumbs.

My friend enjoyed the locally sourced salmon with crowdie and Guinness bread which was dense and a strong companion for the rich cured salmon.

To follow we couldn’t resist a good old steak, chips and salad. I opted for the sirloin (350g) and my friend the fillet (275g) we both requested them to be rare and they were cooked to perfection. The succulent chunks of meat were accompanied with dripping cooked chips – crunchy on the outside and fluffy in the centre. I could eat these by the bucket load! A buttered lettuce and herb salad refreshed the palate. My friend also had a mac n cheese side dish which he said was deliciously creamy and cheesy. It was an extremely substantial dish which was probably not needed in hindsight (but greed got the better of him!)

Although we were both quite full, greed again got the better of us and we couldn’t resist a dessert. The dessert menu was certainly up my street, with at least three dishes on my shortlist, however the sticky toffee pudding won me over and it was a great choice. Soft, warm sponge drenched in sweet toffee sauce complimented with a cold and creamy salted caramel ice-cream (I requested this instead of clotted cream) …. I was in heaven!! My friend chose the peanut butter shortbread which was served alongside a generous dollop of salted caramel ice-cream and Original Beans chocolate. This didn’t quite have the stage presence that the sticky toffee pudding had but it was still a very enjoyable dessert.

The knowledgeable waiter helped us choose our white wine and presented us with three different varieties to sample. Surprisingly the Burgundy wine, Dom Deux Roches ‘En Terre Noire’ Saint-Veran 2022, I thought I’d least like I enjoyed the most and the same case for my friend who quaffed the Austrian, Besas, Gruner Veltliner 2023.

The cocktail list is quintessentially classic with a Hawksmoor twist, and I couldn’t look beyond the Sour Cherry Negroni – one of the ‘sacred six’ A perfect blend of east London Gin, Select Aperitivo, Regal Rogue Vermouth with an ice-berg size cube upon which a sour cherry was proudly perched. The perfect way to end a real treat of a Friday lunch.

Service

Every member of the team we encountered was friendly, knowledegable and couldn’t do enough to help us. There was no rush to free our table for the next sitting and although the vibe is quite laid back it is still very professional. Each recommendation we received proved to be a good one and we felt extremely welcome and comfortable throughout our visit.

Other Points of Interest

For special occasions diners can choose from two private dining rooms – still within the main restaurant so you don’t feel too secluded.  And Sunday roasts are a weekend highlight whilst on a Monday diners can take advantage of a BYO Wine Club invitation.

Final Thoughts

Not many places achieve wide appeal, but this restaurant really does cater for every type of guest; from business lunches, groups of friends and families to a romantic evening for two. Quality ingredients prevail whilst great service and a laid-back vibe successfully come together. The premise upon which Hawksmoor was born, ‘source the very best – and let it shine’ certainly rings true in this Edinburgh restaurant. 

The post Hawksmoor Edinburgh – Restaurant Review appeared first on The Luxury Editor.

Please tell us what inspired you to become a chef and your career so far?

I never really wanted to do anything else. My grandmother was a fantastic home cook, and those early memories of being with her in the kitchen definitely sparked my interest.

Going out for dinner when I was young was always an occasion; there was always a reason to do it, it wasn’t something we just did casually. That special aspect of dining resonated with me and gave me a respect for restaurants from quite a young age.

I also just love eating!! I think it’s a great thing to be able to create something and make people happy through food. Cooking is something that is universal; you can make it as elaborate as you want, but at its core, it’s about feeding people. It’s satisfying to do that every day.

Describe a typical day for you – if such a thing exists!

I typically start work around 10 am. I’ll have breakfast, then head into the hotel and catch up with the executive chefs, Paul and Ross, to see if there’s anything interesting happening—any VIP guests or special requests we need to consider. 

Then, I’m in the kitchen doing prep and setting up from about 10:30 am. The rest of the team comes in around noon. I like having an hour or two in the kitchen to myself in the morning to get organised so that when the team arrives, I can spend more time with them.

We have an exceptionally passionate team at Number One, so consistent hands-on training is really important to me. My senior sous-chef, John, and I try to provide as much guidance as possible to lead them in the right direction.

Afternoons are spent doing prep with the team, and then later in the day, I handle office work—placing orders, speaking with suppliers, checking produce availability, and monitoring weather conditions that might affect deliveries.

At 5:30 pm, we have a pre-service briefing with the kitchen and front-of-house teams, going over guest preferences, dietary requirements, special occasions, and anything else we need to tailor the dining experience.

Dinner service starts at 6 pm, so from there the busy kitchen starts. 

Our schedule is fairly  structured, we have a set framework for ordering and preparation. Every Thursday, we know we’ll receive a certain number of scallops, partridges, and crabs, for example. We rely on fresh produce, and certain ingredients like langoustines and scallops only arrive on specific days. 

How has your previous restaurant experience shaped your approach at Number One?

I’ve been lucky to work in some amazing places—Castle Terrace, Northcote, and now here. Each one has had a different business model, despite all being at a very high standard.

Castle Terrace was focused on lunch and dinner. Northcote, being a hotel, had breakfast, afternoon tea, and banqueting to manage. At Number One, it’s primarily dinner service, which brings things full circle for me.

No matter where I’ve worked, my ethos has stayed the same: get the best produce possible, as locally as possible, and respect it. I try not to overcomplicate things; I want to showcase ingredients in their true form while using classic Scottish, British, and French techniques.

Please tell us what guests can expect when dining at Number One. 

In a few words—amazing Scottish produce, cooked with respect and complemented by fantastic service.

We’re one of the few dining rooms in Edinburgh where you can have your table for the whole night and truly take your time to enjoy the experience, it’s quite special.

The service is relaxed while  maintaining a level of formality. Our  linen, tablecloths and silver cutlery give the restaurant a very special feel, it’s very accessible to all. 

How do you balance traditional Scottish flavours with modern culinary techniques in your tasting menus?

We focus on respecting the core ingredient and elevating it using techniques that enhance its natural qualities.

Our approach is quite classical. We don’t use molecular gastronomy or overly modernist techniques. Instead, we apply modern methods where it makes sense while staying true to traditional fundamentals.

How do you create new dishes?

I always start with the most seasonal component first—whether it’s asparagus, scallops, or something else. The dish is built around that key ingredient, making sure it shines.

Most of our dishes—80-90%—start with the garnish, and then we decide what protein will complement it best.

Are there any particular achievements or moments in your career that you are especially proud of?

Being approached by The Balmoral to take over at Number One felt like a real achievement and a full-circle moment.

Any recognition is deeply appreciated. Whether it’s retaining four AA Rosettes or receiving awards like Chef of the Year, every accolade means something to me and the team. It motivates us to keep striving for more.

How do you envision the future of fine dining, especially in Edinburgh, and how do you see Number One within that landscape?

I think we’ll see more accessible fine dining—what some call ‘casual luxury.’

Younger diners might find traditional fine dining intimidating, so we’re seeing a shift towards high-end experiences that are more relaxed. That said, there will always be a place for the classic, formal style, which have the resources to create truly special dining experiences.

With rising costs, we’re also likely to see more secondary cuts of meat being used in creative ways to keep dishes refined yet cost-effective.

Are there any emerging culinary trends or ingredients that excite you and how might they influence your future menus?

I always look forward to spring produce—Scottish asparagus, tomatoes in the summer, and great vegetables in general.

I think we’ll likely see an increase in plant-based dishes, as well as a focus on using every part of an ingredient to minimise waste in the future.

What is your favourite Scottish ingredient to work with, and why?

Scottish fish and shellfish—especially scallops. West Coast scallops have an incredible texture and sweetness, and they’re so versatile.

What does luxury hospitality mean to you?

Anticipating a guest’s needs before they ask. Picking up on small details from conversations and using them to create a more personal and memorable experience.

Finally, what is your life motto? If you have one.

Something I always say to my team: “I’d rather be looking at it than looking for it.” In other words, always be prepared.

www.roccofortehotels.com

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Originally known as The North British Station Hotel when it opened in 1902, to this day it remains one of the city’s most prestigious addresses sitting at Number 1 Princes Street. Purchased by Sir Rocco Forte and brought into the Rocco Forte Hotel collection in 1997 it sets the benchmark for refined service and hospitality in the city. A true masterpiece of Scottish Baronial design, its exterior is a romanticised interpretation of medieval Scottish castles brought to life through its warm sandstone façade. While intricate carvings along with decorative turrets, gables and ornate columns, all add to its sense of history and grandeur.

A masterpiece outside is equally matched inside, including 187 rooms, suites and one-of-a-kind signature suites including the J.K Rowling Suite where the novelist herself finished writing Harry Potter and the Deathly Hallows. Experience award-winning fine dining at Number One, sophisticated Afternoon Tea in The Palm Court, stylish brasserie dining and bar Brasserie Prince, and an exceptional whisky collection at SCOTCH. The Balmoral Spa adds to the experience with indulgent treatments, making the hotel a true resort-like escape in the heart of the city.

A Prestigious Address

The Balmoral’s clock tower defines the Edinburgh skyline, a landmark so integral to the city its hands are set three minutes fast helping ensure travellers heading to Waverley Station catch their train on time. And that’s also exactly how much time you need to reach the station concourse from the Balmoral’s front steps making it one of the most perfectly positioned properties in the city.

Outside trams from York Place and Princes Street whisk you down to Edinburgh’s vibrant Leith Docks, while heading in the other direction takes you to Edinburgh Airport in just 35 minutes. Airport transfers along with valet parking can be arranged in advance via the hotel too.

The city’s main shopping destinations, St James Quarter and Multrees Walk, sits directly across the road, alongside Harvey Nichols, while the historic Royal Mile is a five-minute stroll in the other direction. For those drawn to Edinburgh’s Georgian elegance, George Street in the New Town offers stunning architecture, boutique shopping, and refined charm.

Entrance and Lobby

A warm Scottish welcome is offered by the tweed-clad doormen, who proudly stand at the main entrance of the hotel, with assistance readily available for luggage as you step through the revolving doors. Inside the lobby, to the right a concierge desk, while to the left, a crackling fireplace invites you to rest your feet for a moment at its armchairs. At the very heart of the lobby, a floral display, carefully curated and changed weekly and I was told it is such an attraction now many Edinburgh residents even stop by just to admire the latest display. To the left, the hotel’s main reception and above a wrap-around mezzanine level offers guests a private nook to relax, read a paper, do some work or just have a coffee.

Rooms and Suites

The Balmoral offers 167 rooms and 20 suites designed by Olga Polizzi, sister of Sir Rocco Forte, spaces are sophisticated and refined, using a palette of blues, greens and greys inspired by the woodlands, heather-covered hills, and lochs of Scotland, which provide the perfect calming retreat to escape back to after a day exploring the city.

Rooms categories include Classic Rooms which provide a cosy setting with queen-sized beds and armchairs. Executive Rooms, bathed in natural light, offer city or courtyard views and the option of an extra bed, while Deluxe Rooms elevate the experience with spacious layouts, king-sized beds and a curated selection of furnishings.

All rooms feature beautiful marble bathrooms and Irene Forte amenities. Many rooms are further enhanced with views of Edinburgh Castle, Arthur’s Seat and the historic Old Town.

My Room During My Stay – Deluxe Castle View Room

I stayed in room 514 on the fifth floor, which is a Deluxe Castle View Room. This room category provides guests with a private front-row seat view of Edinburgh Castle and Princes Street. Interiors of neutral tones and elegant floral wallpaper with leaf-shaped wall lighting help connect you with the serenity of the Scottish countryside.

The spacious layout features a king-sized bed, armchair and coffee table along with a dressing table/workspace. The double-height ceiling adds to the sense of space and grandeur while a turreted alcove houses a bust and a small reading library.

Amenities include a flat-screen TV, mini bar, Nespresso machine and a selection of refreshments. Two large wardrobes offer plenty of luggage space along with safe and slippers.

The long sleek Italian marble-finished bathroom features a spacious deep bathtub (it was big enough for me to recline fully and I am 6 foot 4) and rain shower, complemented by a marble-topped vanity with an open steel frame and Irene Forte amenities. An additional dressing area includes a mirror and hairdryer, positioned next to the WC, while striking black and white art prints of Sean Connery as James Bond add a playful element to the interior design.

One of the most captivating aspects of the room is watching the ever-changing cityscape unfold throughout the day. In the morning, the city awakens under a crisp blue sky (at least, on those lucky days when the Scottish weather allows!), as the day progresses, the golden hues of sunset bathe the skyline and by evening, Edinburgh transforms once more as the castle and Scott Monument both stand in dramatic silhouette.

A set of binoculars is provided, allowing guests to appreciate the city’s skyline with greater clarity.

Turndown service includes freshly replenished mineral water, a refreshed and tidied bathroom, and slippers placed beside the bed. The timing of this can arranged to fit your schedule upon check-in, ensuring a seamless end to the day.

Suites

The hotel has twenty suites, ranging from Junior Suites to Signature Suites and the exclusive Forte Suites. Starting with Junior Suites which offer a refined retreat with elegant furnishings, comfortable lounge areas and the option of an additional bed, making them ideal for families and longer stays.

Classic Suites feature a seating area, sophisticated objets d’art and king-sized beds while botanically inspired artwork enhances the décor. The hotel’s Grand Suites, Braemar, Stirling, Dunrobin and Tay pay homage to Scotland’s heritage with tartan details, soothing blue tones and turreted alcoves. These suites offer views of Arthur’s Seat or Calton Hill, while their generously sized, light-filled bathrooms, complete with separate bathtubs and showers.

Castle View Suites named after Scottish rivers and castles, Rothesay, Dee, Drummond, Brodick, Bothwell and Spey embrace Scotland’s natural beauty with rich blue hues, and offer increased floor space at 47-58 sqm, elegant tartan upholstery and curated literature.

The finest suites at The Balmoral, the Forte Suites, are exceptional in both design, size and comfort. Each is individually named and inspired by Scotland’s history, offering an unparalleled level of luxury.

Forte Suite guests enjoy personalised concierge services before and during a stay, a full in-room bar and a choice of exclusive experiences; a whisky journey at SCOTCH, fast-track tickets to Edinburgh Castle, or a private tour of the silversmith workshop at Hamilton & Inches. In addition, a complimentary unpacking and packing service is included and pressing of up to four garments further enhances the effortless luxury of these extraordinary suites.

The Bowes-Lyon Suite, named after The Queen Mother, exudes character with its unique layout, porthole-style windows and verdant interiors, offering stunning views over Princes Street.

The Balmoral Suite offers a colour palette inspired by Scotland’s lochs and woodlands, a working fire in the sitting room and two beautifully appointed bedrooms. The J.K. Rowling Suite, where the final Harry Potter book was completed, is an enchanting retreat filled with whimsical touches, antique furnishings and turreted alcoves, with views of Calton Hill.

While the Glamis Suite, named after Scotland’s most beautiful castle, embodies baronial splendour with velvet sofas, period antiques, a grand dining space and a regal king-sized bed, all bathed in natural light from large windows overlooking Princes Street.

Presidential Suite – Scone & Crombie Suite

The Scone & Crombie Suite holds a special distinction as Sir Rocco Forte’s preferred suite of choice when staying at The Balmoral, and The Luxury Editor had the privilege of viewing it during our stay. Regal in both design and atmosphere and expansive at 120 sqm, it’s named after Scone Palace in Perthshire and Crombie Castle in Aberdeenshire.

The entrance hall, decorated with bespoke Devonshire Swans tapestry wallpaper, sets the tone for the suite’s refined elegance. Throughout, rich fabrics and sophisticated furnishings celebrate Edinburgh’s royal heritage, while a soothing palette of soft blues and greys, inspired by Scottish skies and lochs, is enriched with warm golden hues reminiscent of wild gorse. Delicate botanical motifs add a touch of natural grace, and floor-to-ceiling and bay windows frame views of the Old Town skyline.

A working fireplace enhances the living room’s sense of grandeur, while the Italian marble and mosaic bathroom includes a freestanding bathtub, separate shower and large connecting walk-in wardrobe.

Alongside a private dining room for intimate gatherings, a favoured choice among celebrities and A-listers seeking privacy during their stay. The Scone & Crombie Suite can also be transformed into a two- or three-bedroom retreat by connecting it with the suite next door.

Number One

Number One is a culinary destination in its own right, holding a 4 AA Rosette and under the expert guidance of Executive Chef Mathew Sherry. Guests can choose from a refined three-course menu, but the real highlight is the seven-course tasting experience, where Scottish cuisine is elevated to its finest. Using the best seasonal ingredients sourced from across Scotland each dish is presented with exceptional precision and finesse, a testament to the dedication of the entire team.

The restaurant’s atmosphere strikes the balance between warm and welcoming, yet refined and polished. Tables are generously spaced, ensuring both privacy and a relaxed ambiance. Unlike many fine dining establishments, Number One offers guests the luxury of keeping their table for the entire evening, allowing for a truly unhurried dining experience.

A restaurant is only as strong as its team, and Restaurant Manager Emma leads with passion, ensuring every guest receives an exceptional experience. Her team’s genuine enthusiasm is evident in every interaction, from their attentive, seamless service to the way they convivially present each dish with knowledge and passion.

To enhance the experience even further, the tasting menu can be paired with matching wines selected by Head Sommelier Calum, complementing and enhancing each flavour and creating the ultimate gastronomic journey.

Brasserie Prince

For more casual lunch and dinner options head to Brasserie Prince located on the ground floor. Under the expert guidance of Executive Chef Gary Robinson, it brings together the finest Scottish produce with the timeless techniques of classic French cuisine. The menu is a celebration of seasonality, offering bistro-style dishes that balance authentic French flavours with the best locally sourced Scottish ingredients.

Breakfast

Taking place in Brasserie Prince breakfast is as refined as the dinner service. Indulge in a buffet-style continental breakfast featuring freshly baked pastries, artisan bread, and a selection of cheeses and charcuterie. While a variety of cereals, yogurts, and fresh fruits are also available. For large hot dishes, the à la carte menu includes classics like Eggs Benedict, Eggs Royale, and a traditional full Scottish breakfast.

The Palm Court

The heart of The Balmoral is renowned as one of the most elegant destinations for Afternoon Tea in Edinburgh. The Palm Court’s central atrium is bathed in natural light, showcasing a Venetian chandelier, doric columns and signature palms. A harpist in the upper minstrel’s gallery provides a gentle background soundtrack as you enjoy artisan teas, delicate finger sandwiches, homemade scones, and pâtisserie.

SCOTCH

A haven for whisky connoisseurs, SCOTCH boasts one of Scotland’s most impressive collections, featuring over 500 whiskies sourced from the country’s finest distilleries. The warm, wood-panelling and intimate low seating foster an inviting atmosphere, ideal for both seasoned enthusiasts and curious newcomers.

Wellness

At the time of my visit, the spa was undergoing a renovation project, with spa treatments still available in temporary rooms and guests can access the pool and gym at the Apex Hotel, only a few minutes walk from The Balmoral.

Experiences

The Balmoral offers one of the most comprehensive list of city experiences I have seen, during your stay, you can indulge in a variety of curated experiences that showcase Scottish heritage and the city’s culture. Experiences range from tailored whisky journies at SCOTCH, personal shopping excursions with award-winning stylist Zoë Rodrigues, visits to the Palace of Holyroodhouse, The King’s official residence in Edinburgh; the Royal Yacht Britannia, The Queen’s former floating palace; and Edinburgh Castle. The list is extensive and there is something to suit all interests.

Final Thoughts

We couldn’t think of better custodians for this cherished Edinburgh landmark. Rocco Forte has preserved its grandeur while elevating its legacy. More than just a hotel, The Balmoral is a symbol of the city’s rich history where impeccable service, exceptional experiences and breathtaking views come together to capture the true spirit of the Scottish capital.

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Stepping over the threshold of Kimpton Charlotte Square is like walking into an oasis in the heart of the city – it instantly cocoons with a sense of calm and exclusivity. Attention to detail is everywhere through interiors and public spaces, destination dining options and friendly on-point service. Thoughtful guest extras go above and beyond the standard hotel offering with complimentary daily drinks during ‘Social Hour’ in Baba Bar from 5 pm-6 pm which includes unlimited wine, beer and soft drinks (this runs throughout all Kimpton properties globally) as well as a tuck box of goodies, a well-stocked complimentary minibar, Dyson hair dryers and yoga mats in guestrooms too.

Stay Well

Taking guest room amenities one step further Kimpton’s Scottish properties have launched ‘Stay Well’, a wellness initiative designed to help you maintain your health routines while travelling. This programme offers complimentary access to Swell Sound Therapy, providing calming soundscapes in every room to aid relaxation and improve sleep quality. For fitness enthusiasts, the hotel has partnered with Technogym to offer personalised workout plans through an easy-to-use app, allowing guests to tailor their exercise routines based on available equipment and surroundings.

To further support guests’ wellness needs, the ‘Stay Well’ programme includes a ‘Forgot It, We’ve Got It’ service, offering a range of wellness equipment such as foam rollers, Theraguns, and Recovery Wave Boots, available upon request from reception. Additionally, the Stay Well Room Service Menu delivers self-care essentials directly to guests’ rooms, including organic bath salts, warming eye masks, and restorative patches by wellness expert Ross J. Barr. For those looking to explore Edinburgh, the hotel provides curated ‘Kimpton Urban Trails’ for walking, running, or cycling, with complimentary bikes available for guest use.

Situated on Charlotte Square

As its name suggests, the Kimpton is found overlooking this prestigious Edinburgh postcode, diagonally across from the First Minister’s official residence no less. Indeed this is one of the most salubrious addresses in the city. The arterial shopping area of George Street, meets the Kimpton on one side, with the pedestrianised Rose Street providing street access to Kimpton’s wellness area on the other. This central location presents a short walk from all city centre attractions, both railway stations Waverly and Haymarket nearby, along with nearby trams and airport connections. Parking is in partnership with a nearby car park and valet parking can be arranged too.

Tradition With a Contemporary Twist

Bedrooms and suites are stylishly designed, evoking the golden age of travel through carefully curated artwork and décor. Rich leather upholstery, residential-style furniture, including bureaus and low desks, along with cosy touches like robes & yoga mats, create a welcoming retreat. Guestrooms start at ‘Essential’ from 13 – 26 sqm, ‘Premium’ at 19 – 27 sqm and upgrade your escape by opting for one of their spacious Suites which range from King Bed Suite With Living Area, One Bedroom King Suite With Living Area and Town House Suite at 74 sqm with separate living room and dining room. All rooms come with 19-69 premium toiletries & rainfall showers (some with roll-top baths), a Nespresso machine, a kettle and a safe.

Our Room – 1 King Suite Additional Living Area

During our stay, we were hosted in a beautiful 1 King Suite within the ‘Wee Hoose’, the room is generous in floor space with two sash windows looking out to Charlotte Square and a colour palette featuring warm taupe walls, deep blue accents, and rich leather tones.

Sitting centre stage a king-size bed framed by a sleek, upholstered headboard adorned with crisp white linens and textured accent pillows. Symmetrically placed nightstands, each topped with art deco-style lamps, add balance and symmetry. Above the bed, an eclectic arrangement of framed artwork draws your eye and provides curiosity, while touches of nostalgia are at play with the retro-style red telephone and Roberts radio.

At the foot of the bed sits a classic Chesterfield-style leather sofa complemented by houndstooth-patterned cushions. A tall, dark wooden wardrobe offers practical storage and is home to various room amenities. Across from the bed is a separate sitting area with a table and chair, a dressing table, Nespresso Machine, Dyson Hairdryer and a large flat-screen TV.

Bathroom

The bathroom really offers the ‘oooh’ factor, a freestanding clawfoot bathtub and bamboo bath tray are positioned beside the room’s sash window looking out to Charlotte Square, allowing you to relax while soaking with a view. A marble-topped vanity with an open metal frame is stacked neatly with towels, while the herringbone-tiled backsplash and brass fixtures bring a refined contrast. A leather box conceals a selection of bathroom amenities, and behind you is a large walk-in rain shower again finished in that beautiful marble herringbone tiling.

Amenities

A wealth of amenities are available ranging from a free minibar to a goodie tin, Dyson hair dryer and welcome chocolates. But it’s the hotel’s already legendary ‘Forget It We’ve Got It’ scheme by Kimpton that has had a turbo-charge with the launch of the new ‘Stay Well’ programme.

Forget It, We’ve Got It, is split into both complimentary and paid products, from the complimentary section I tried the Theragun and Therawave Roller, which both provide massage-style relaxation. There is a whole host of additional complementary wellness essentials that I have never seen in other luxury hotels before, the Grounding Mat caught my attention as did the Recovery/Air jet Boots and my ears pricked up when I learned about Sleeping Mouth Tape, which I was told is great for general breathing and snorers!

And if you want to go all out at bathtime splash out (excuse the pun) on their Ishga Bath Kit priced at £50, it’s indulgent and comes with Fucus Serratus Seaweed, Ishga Invigorating Bath Salts and Invigorating Body Oil.

Junior Balcony Suites

The hotel is quite the tardis and feels like an insider secret I should keep to myself, but they also have junior suites with balconies that run along the Rose Street side of the property which I have stayed in before and offer the most spectacular views of Edinburgh Castle.

Edinburgh’s No. 33 at Charlotte Square

I must have walked past the hotel hundreds of times on my comings and goings in Edinburgh and never noticed door number No 33 on Charlotte Square before. No. 33 at Charlotte Square acts like a hotel within a hotel providing an exclusive, private hotel experience within Kimpton Charlotte Square Hotel.

With a private entrance, this elegant space is perfect for intimate gatherings, whether hosting a private wedding, family party or creative retreat. Accommodating up to 20 guests across 12 guest rooms, including three signature suites, it also features two stylish event spaces, The Dining Room & The Drawing Room which are ideal for private dining and a dedicated personal host for a seamless stay.

The Garden and Aizle

Back to the main hotel, pass through the lobby where you catch sight of what has to be among one of the most Instagrammbable spots in the Scottish capital — The Garden, home to restaurant Aizle. Chef Patron Stuart Ralston is at the helm of this fine dining delight which receives a continuous stream of praise for its five and seven-course set tasting menus, paired with a globe-trotting wine list and cocktail offering.

Sunlight floods through The Gardens glass apex ceiling by day, while by night, the dark sky is contrasted by bulb fairy lights for a grotto-like experience. Add to this, greenery, hanging plants, boho wicker lighting, rattan furnishings colourful cushions and you have a winning formula, perfect for a coffee, breakfast, brunch or a more formal dinner. 

Baba

The hotel’s second restaurant BABA opened in 2017 and hasn’t looked back, glamorous and sexy, think partially distressed walls adorned by Persian rugs and lots of tiles. With solid food credentials, it’s brought to you by the team behind Glasgow’s Ox and Finch and offers a menu of Levantine-inspired Scottish dishes including mezze dips and sharing items along with charcoal grilled meats and seafood. Flavours pop and zing in your mouth and there is no such thing as a bad choice, it’s one of my personal favourite restaurants in the city and as it’s constantly fully booked night after night I’m not the only one who thinks so.

Spa & Wellness

A spa with a swimming pool in Edinburgh city centre hotels is a rare find, so the Kimpton really is the complete package with the Spa at Charlotte Square offering. Here you can immerse yourself in tranquillity with a dip in their mood-lit lap pool and unwind in the thermal suite, complete with a sauna and steam room.

Then head to the spa and enjoy curated spa treatments where traditional massage and spa treatments using Ishga spa products sit alongside contemporary wellness with the UK’s first dedicated sound wellness room.

Pet Friendly

Kimpton was one of the very first global hotel brands to the pet party when it established a non-speciesist policy that welcomed all animals of all sizes, at every hotel. The Kimpton Charlotte Square Hotel & Spa follows this ethos and here are some highlights of the VIP pet treatment to expect:

Upon arrival, pets are greeted by name and can enjoy amenities such as plush pet-bed loaners, food and water bowls, and mats in guest rooms. Concierge can provide lists of nearby pet-friendly establishments, and courtesy bags are available for dog walks. Unique touches include door hangers to indicate a pet’s presence and, guests have complimentary access to Wag! Premium during their stay, connecting them with professional pet caregivers for walking, boarding, or sitting services.

Read our review of the Kimpton Blythswood Square where we took our pets to stay here.

Final Thoughts

We have always been fans of the Kimpton Charlotte Square Hotel – it’s like a resort hotel in the city, and the new Stay Well initiative solidifies the property as not only a leader in Edinburgh’s luxury hotel sector but also an innovator that keeps on surprising and delighting which is why it is included in our guide to the best hotels in Edinburgh.

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