British, Modern European, Scottish·
Silver Award

SquareMeal Review of Eorna

Silver Award

Think fine dining and a brigade of chefs comes to mind, working in unison like a marching band stepping in time to the beat. At Eòrna, however, it’s just a duet – and it’s an astonishing final product given the constraints on the tiny team: one chef, one sommelier.

Chef Brian Grigor and sommelier Glen Montgomery met in hospitality circles, and each boast lengthy CVs. Brian retained Restaurant Number One’s Michelin star over the four years he headed up the kitchen, going on to work under Albert Roux. Glen was head sommelier at two Michelin starred Restaurant Andrew Fairlie and subsequently Heron nearby.

The pair’s joint venture is quietly confident; at the sleek 12-seater chef’s counter there’s nowhere to hide. Glen hosts with relaxed Northern Irish charm, while Brian produces plates from thin air with an almost uncanny calm from the immaculate open kitchen.

It’s tasting menu territory only, and guests are served in unison at a polished quartz bar. A tiny canape comes as an impossibly fine cracker cone, filled with biting Isle of Mull cheddar and sweet quince. It’s a cheeseboard in a mouthful and prepares you for more bold flavours to follow, like a fat, firm fillet of smoked salmon topped with crisp apple, caviar, and salty fingers. The latter act as additional seasoning, while the fresh garnishes cut the rich fish. Elsewhere there’s blushing lamb with charred baby gem, a sweet pepper piperade and yoghurt. The flavours are unchallenging in the most gratifying way - familiar, comforting flavours executed beautifully, paired with top-class wines and shared among fellow food enthusiasts.

The white chocolate mousse dessert is a showstopper too. There’s an elderflower soaked strawberry at its heart, a ruby chocolate shell and a crystal-clear strawberry consommé that combine to make an instant classic. This is food with real class, the kind that transcends trends and seems to do the impossible: please everyone.

The whole meal is unexpectedly light and shows Brian’s knack for creating food that’s easy to love yet prettily plated in portions that don’t require a magnifying glass. Together with Glen he’s created something completely unique to Edinburgh and we can’t help but think you should bag a seat at the table while you still can.

Good to know

Average Price
££££ - Over £80
British, Modern European, Scottish
Fine dining, Fun, Luxury, Romantic
SquareMeal UK Top 100
Food Occasions
Special Features
Chef’s table, Counter dining
Perfect for
Birthdays, Dates, Romantic, Special occasions
Food Hygiene Rating


Experience a new kind of dining in Edinburgh, with Eorna’s seasonal tasting menu, showcasing the finest of Scottish ingredients. The restaurant, in Stockbridge, is looked after by two of Edinburgh’s finest hospitality names - chef Brian Grigor and sommelier Glen Montgomery. Witness the culinary artistry of talented chefs as the dishes unfold before you, engaging with the chef and sommelier in a relaxed and opulent setting.

Guests are asked to arrive between 6.45 and 7.15pm. Served at the same time to all guests, the impressive six course menu, following delicious canapés (including a petite dessert course) which are served between 7.15 and 7.45pm, ushering in the main tasting menu. Explore an extensive wine selection by the bottle or glass, or opt for a curated wine flight for the complete experience. The Chef's table, accommodating twelve, ensures a shared yet private experience, with ample spacing between diners. Dinner typically wraps up around 11pm, offering diners the option to linger for a digestif, should they so wish.

Your unique dining experience at Eorna begins with canapés — Isle of Mull cheddar tarts with venison and chorizo horseradish, and veal sweetbread. Then, savour the sublime smoked salmon with lemon puree and smoked caviar, paving the way for the exquisite red-legged partridge pithivier with parsnip puree and duck and black pepper jus. Delight in a fillet of halibut paired with celeriac, black garlic, and curry, followed by the rich flavours of Ballindalloch venison with roasted beetroot, pear, and red cabbage. Polish off your Eorna journey with a decadent creme fraiche panna cotta featuring pumpkin and sea buckthorn, and a heavenly floating island with hazelnut creme anglaise and pistachio. Eorna promises an unforgettable feast for the senses.


Does the restaurant cater for dietary requirements?

No, unfortunately not because of the single menu style.

Helpful? 0

Is the restaurant open for lunch?

Not currently.

Helpful? 0

How much is the menu?

£95 for the tasting menu, with paired wines priced at £75.

Helpful? 0


68 Hamilton Place, Stockbridge, Edinburgh, EH3 5AZ

0131 531 4680 0131 531 4680


Opening Times

Mon Closed
Tue 19:00-23:00
Wed 19:00-23:00
Thu 19:00-23:00
Fri 19:00-23:00
Sat 19:00-23:00
Sun Closed


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1 Review 

Mark B

17 July 2023  
Food & Drink 4.5
Service 5
Atmosphere 5
Value 4
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0131 531 4680 0131 531 4680

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