Bouzy Rouge Edinburgh

About Bouzy Rouge: Bouzy Rouge has been established in Edinburgh for 6 years and is set in the heart of the city's West End. Edinburgh customers are notoriously difficult to convince, and why should they be - they have a wealth of superb restaurants from which to choose. Initially, the restaurant had its work cut out ensuring the locals we were not just another 'chain' restaurant in a town already overpopulated with venues of every description. However, with dedication, hard work and our ability to produce consistent standards of the highest quality, we have gained the respect and custom of many regulars.

The restaurant itself is situated in a basement on Alva Street and corner of Queensferry Street. The entrance is discreet and could almost go unnoticed by passers by due to the severe signage restrictions imposed by Edinburgh City Council; however a world of warmth and colour unfolds as you step through the tiled, mosaic entrance and into the welcoming domain of Bouzy Rouge. In keeping with the others inn the group, Edinburgh has plenty of our trademark bluey purples, colourful, hand made tiles and stunning, Scottish elm furnishings. As you make your way through a series of smaller connected dining areas to the rear of the restaurant you will find yourself in the conservatory. A wonderful room created from a barren space between the various surrounding buildings and the most popular room with our clients.

Management has played a key role: Manageress Allison Beattie has been fronting Bouzy Rouge Edinburgh for 5 years. Her loyalty, professionalism and local knowledge has added an enviable stability to the business in these times of high staff turnover and customers are confident of finding a familiar face each time they return. Alison is very customer service orientated and demands high standards of service and discipline from her team at all times.

The recent appointment of Head Chef, Marco Morana seems to be the icing on the cake for this gem of a restaurant. His superior skills and ultimate attention to minute detail is rare as is they way he very quickly made the kitchen his own overnight, gaining the respect of our staff and regular customers at the same time. Marco, like all of the company's chefs, sources only the freshest Scottish produce, once again from through local suppliers whenever possible. His efforts and those of his highly trained team have not gone unnoticed, even by some of the most critical of food writers. Gillian Glover recently raved about Bouzy Rouge in her column and she wasn't even reviewing us that evening - unfortunately the restaurant she was reviewing didn't fair so well.