Le Petit Beefbar Edinburgh

Born in Monte Carlo and now spanning the globe, Le Petit Beefbar brings cosmopolitan flair and Parisian-inspired aesthetic to Edinburgh’s InterContinental Hotel.

The dining room is large and imposing, with lofty ceilings, black-and-white chequered tiling, and striking, off-white columns. It could feel too stuffy, too regal, but Art Deco flourishes and playful emoji-adorned plates help to tip the scales towards something more relaxed. A grand piano anchors the room, sitting centrally on its very own stage, and on another night, we imagine the tickling of ivories against the gentle hum of satisfied diners would be very pleasant.

The a la carte menu is a world tour of international cuisine, with an amped-up selection of ‘street food’ - far more elegant than anything you’d normally find curbside. We begin with tacos: golden, crunchy shells stuffed with satay-coated crab and topped with crushed cashews. Lime and coriander are added with confidence, and there’s just the right hint of spice too. Salmon crudo is equally punchy; thick, glistening slices of fish are delicately fanned, resting in a bath of yuzu and soy, and crowned with razor-sharp hits of raw ginger and chive.

Beef is, of course, the headline act, and the Crying Tiger is a must try. A sizzling grill sits at the centre of the table, smoking away around slices of striploin, blessing the ginger and honey marinated meat with a final waft of smoke. Elsewhere, a perfectly pink NY strip arrives herb-crusted, and slicked in Le Petit Beefbar’s buttery signature sauce. It’s less showy, but no less satisfying, and we quickly mop the plate clean.

The evening ends with a pistachio cheesecake, Basque-style but with added Dubai glam. It’s nutty and smooth, with the classic burnt exterior, though the accompaniment of a zesty, citrus compote doesn’t quite work for us, the sharp orange notes overwhelming the gentle pistachio flavours.

Boasting a serene setting, excellent service and prime location, Le Petit Beefbar is well worth a visit, and you won’t be disappointed with the food either.

Le Petit Beefbar Edinburgh is the first Scottish steak restaurant from Riccardo Giraudi, who has over 30 restaurant concepts around the world. It opened its doors on George Street in 2023, and retains the stylish hallmarks of the group's other high-class sites, with a slightly more relaxed air.

Described as 'brasserie-style dining', the restaurant sits within an 18th-century Georgian townhouse, and the dining room features a piano. As ever, Le Petit Beefbar's menus revolve around high-quality steak cuts, with creative dishes that pay homage to Beefbar classics.

To start, enjoy sharing plates such as the croque sando with 45-day cured beef striploin prosciutto, mozzarella and Beefbar's signature sauce, alongside the sticky and spicy fried chicken, cooked in beef tallow and coated in a sticky caramel glaze.

For mains, there's a strong emphasis on grass-fed Scottish Aberdeen Angus, including cuts like a 600g Chateaubriand, ribeye and classic tagliata with rocket, cherry tomatoes, parmesan and mash. You'll also spot a steak-in-sauce section, complete with Scottish steaks in your choice of sauce. Those celebrating can look to premium Australian Wagyu and a Beefbar Reserve selection of Japanese steaks. Other comfort food options include the wagyu bolognese, the North Sea cod and the smash cheeseburger, with double Black Angus patties, cheese and pickled onion, served with French fries.

On Sundays, the restaurant serves half corn-fed chicken, roast Scottish Aberdeen Angus striploin and cauliflower steaks with all the sides. Just make sure to save room for French toast nibbles with Chantilly and praline cream. 

Le Petit Beefbar Edinburgh also has a killer list of signature cocktails. The Reform Club, for example, brings together elderflower-infused Hendrick's Gin, Tio Pepe fino sherry, lemon and lime juices, raspberry syrup, Moet Brut Champagne and egg white. What's more, several are made with Edinburgh Gin, including the Cap Breeze, which mixes it with ginger syrup, mint and cucumber soda.