We a relaxed and welcoming environment, celebrating the finest of Scotland artisan suppliers. Sourcing over 80% of our gins from Scotland, roasting our coffee beans in Stockbridge and fresh fish, meats and cheeses from a selection of Edinburgh establishments we are passionate about celebrating all that is great about Scottish producers.
Head chef Neil Connor brings his unique spin and foodie flare to locally sourced produce and inspiration from around the globe with a healthy respect for the classics. Seasonally inspired, our menus are consistently changing to provide their guests with show-stopping dishes. We serve lunch 12-4pm and dinner 5-9:30pm and we are open 7 days a week with brunch on weekends.
Those looking for a quality libation will be me more than satisfied. Small batch cocktails are served up until the wee hours using our infamous Porthole Cocktail Infusers. Pre-order your Porthole creation right here. We also serve a local selection of craft beers and a rather extensive wine list.
“Cocktails are their thing, especially porthole versions, which come in a crazy-looking infusion device, which resembles a transparent tombola”
“With so many different menu possibilities, La Petite Mort is a place to visit not once but multiple times whatever the occasion.”
“Translating as “the little death” in French, La Petite Mort certainly serves up food and drink to die for!”.
Metro News National.
If you have any enquiries, just drop a line to Jenni at firstname.lastname@example.org
“A Little Death near the Kings Theatre”
We were impressed. Waitresses were friendly, helpful, and enthusiastic about the food. Décor is ‘restored old Edinburgh’ featuring one wall where the original stonework has been exposed and illuminated. I ordered the soup followed by cullen skink Risotto. The stilton and broccoli soup was rich and tasty. The risotto was everything a risotto should be: creamy, flavoursome, fulsome. My wife picked the scallops on smoked halloumi, followed by gnocchi with mixed fungi in an asparagus-based sauce. She found both to be delicious. So top marks to the chef.
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13 April 2015