Treacle And Kitchen

39-41 Broughton Street, Edinburgh, United Kingdom

🛍 Wine, Fish, Beer, Chicken

4.1 💬 3249 Reseñas
Treacle And Kitchen

Teléfono: +441315570627

Dirección: 39-41 Broughton Street, Edinburgh, United Kingdom

Ciudad: Edinburgh

Platos: 28

Reseñas: 3249

Sitio Web: http://www.treacleedinburgh.co.uk/

"Private party in from but not told of this when booking, we were rushed out of the restaurant at There was no fish and chips on the menu, one starter had to be returned as it was cold our main meal was rushed and we didn’t have any time to order a dessert. The food was very bland. After we paid the bill reluctantly in cash, we Were then accused of underpaying. The waitress was asked to recount the cash found it to be correct and did apologise. This was our third visit to this restaurant and I am afraid our last."

Louis Louis

Great place, lovely food and wine and brilliant service.

Dirección

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Reseñas

Dean
Dean

Great service and huge food portions. Lively and friendly


Eileen
Eileen

Love this place. Great food great cocktails great location


Neil
Neil

Food great for those with dietry requirements. A very enjoyable atmosphere and lovely staff!


Dean
Dean

Interesting (and tasty) menu choices and excellent friendly and very efficient service would definitely go back


Chris
Chris

Music a bit too loud for a bar, couldn’t really chat without shouting at each other but apart from that, the staff were super friendly, cocktails were fab and prices not bad either.


Adam
Adam

Was recommended by my son. Welcome was great, seating nicely spread out, place was warm. Drinks order taken as we looked at menu. Food was excellent! Warm plates nicely presented and very tasty! We will go back!


Nkosinathi
Nkosinathi

Unfortunately I am sorry to write that our starter was mediocre and both our mains diabolical. My pad Thai was just a big lump of stodgy noodles with tasteless chicken. Neither of us could eat our main course. I very rarely criticise a meal.


Ray
Ray

It was impossible to get served. It felt like the staff were actively ignoring us. It took over minutes to get a drink each at the table and then another before we were able to order food. The place was not at full capacity and there were staff members just chatting so it wasn’t even a case of being busy Food and drinks were delicious


Neil
Neil

Private party in from but not told of this when booking, we were rushed out of the restaurant at There was no fish and chips on the menu, one starter had to be returned as it was cold our main meal was rushed and we didn’t have any time to order a dessert. The food was very bland. After we paid the bill reluctantly in cash, we Were then accused of underpaying. The waitress was asked to recount the cash found it to be correct and did apologise. This was our third visit to this restaurant and I am afraid our last.

Categorías

  • Wine Una selección curada de vinos finos de todo el mundo, que ofrece tintos ricos, blancos frescos y rosados elegantes para maridar perfectamente con su comida. Saborea el aroma único, el sabor y la complejidad de cada botella.
  • Fish Deléitese con nuestros exquisitos platos de pescado, elaborados con la captura más fresca del día. Desde favoritos a la parrilla hasta guisos sabrosos, nuestro menú celebra la abundancia del océano con sabores para satisfacer todos los paladares.
  • Beer Descubre nuestra selección de cervezas refrescantes, desde lagers crujientes hasta ales audaces y stouts ricas. Ya sea que prefieras cervezas locales o favoritas internacionales, tenemos la pinta perfecta para elevar tu experiencia gastronómica.
  • Chicken Suculentos y sabrosos, nuestros platos de pollo están elaborados con carne tierna, condimentos sabrosos e inspiraciones culinarias diversas. Disfruta de una deliciosa variedad que seguramente satisfará a todos los paladares.

Comodidades

  • Beer
  • Cafe
  • Wine
  • Dancing

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"new kapitel has caught my attention after I was on top ten on trip advisor only months after the opening in the oktober last year. that and the fact that it is open for my early january birthday, made it the perfect place to celebrate to become a little older. I was with the man and his family. the man is quite used to my taste and good to the kind of kitchen that would appeal to me for a special occasion; his family not so much and I was filled with shame as his mother scornful went through the menu trying to find something she would enjoy. I've eaten with the family of the man, and I know they enjoy eating, so I think it's a failure of the menu that it is not accessible. the benming always blooming and garnish can appeal to some, but for others it is overcomplicated and it is necessary to find a balance between the two. we start with the starters and I go for venison sour wort pithvier. the venison was underheated and incredibly dry, to the happiness the sourded a little moisturizing and so saved the whole dish, but the aromen were quite not clear, except the garnitur of plastered mushrooms I thoroughly enjoyed. for the largest part we chose a fish dish for our main,- sea trout, smoked muddles, petersilien and coast herbs. where the starter fell, the main recording is getting back. the dish is rich and creamy, and each element adds the complexity of the taste as a whole, without disturbing. the concept is now an old one, and it would be deceptive if it had not worked, as it would essentially pay with this place. I enjoyed my meal in new chapter, although I do not agree with it is stellar status under the hierarchy of edinburgh eateries. it is top ten position is just a flash in the pan of hot popularity, and in time it will be plated in the upper half of the middle stage where it belongs. and that is where it belongs, the dishes can be plated with a michelin star in understood, and the venue and the supporting media has the clean lines and empty slate look of fine but eat the team has a long gone to go if that is their real aim. at the end, although it was a beautiful meal, and cheap (at the moment I would not be surprised to see their prices slowly rise) and the man’s mother found something they enjoyed and that is the most important."