Condita - Fine dining restaurant in Newington, Edinburgh | Reviews, Photos & Information on Postcard

Condita - Fine dining restaurant in Newington, Edinburgh | Reviews, Photos & Information on Postcard

48,380 Postcards · 8,031 Cities

"Just outside the city centre you'll find this smart, understated shop conversion with seasonally changing décor and just six large tables. The cooking takes the form of a surprise menu, with a hand-drawn bookmark picturing some of the ingredients the only hint at what is to come. An interesting and individual streak runs through the cooking, with flavour combinations carefully thought through to enhance one another. The skill of the kitchen is most evident in dishes that extract wonderful flavours from seemingly basic ingredients, like kohlrabi with goat's curd." - Michelin Inspector

https://guide.michelin.com/en/city-of-edinburgh/edinburgh/restaurant/condita

48,380 Postcards · 8,031 Cities

Spotlight on Edinburgh

"A small, six table restaurant in the southern suburbs of the city offering 5 and 8 course surprise tasting menus accompanied by natural and organic wines. Well-crafted dishes offer a clever balance of delicate flavours, and might include ‘Pheasant with shiitake’ or ‘Parsnip with honey’." - The MICHELIN Guide UK Editorial Team

https://guide.michelin.com/en/article/features/spotlight-on-edinburgh

48,380 Postcards · 8,031 Cities

Michelin Guide 2020: Scotland Celebrates Two New Stars!

"An intimate six-table restaurant in the southern suburbs of Edinburgh, this relaxed, friendly spot serves dinner Tuesday to Saturday and offers two surprise tasting menus of five or eight courses, with optional matching wines and advance booking required. The understated modern room shifts with the seasons—retro wood and white-painted walls are brightened by bespoke wall-hangings and origami birds—while service is smoothly overseen by owner Mark Slaney. Head Chef Conor Toomey, originally from South Africa and formerly of Coworth Park, Amberley Castle, the Isle of Eriska hotel near Oban, and The Latymer at Pennyhill Park under Michael Wignall, signals each course with hand-drawn pictograms on a strip of card and often personally delivers confidently prepared snacks between courses. Some produce comes from a kitchen garden in the Scottish Borders and other ingredients are sourced further afield when quality dictates. Dishes enjoyed by the Michelin Inspectors over the past year included Arbroath asparagus with salmon, caviar and smoked curd; duck in two servings with pickled turnip and offal; pheasant breast with shiitake mushrooms; and gorse flower parfait with chocolate, which they found well-crafted with harmonious, well-defined flavours, complementary textures and a delicate, often playful edge. Opening in November 2018, it entered the Michelin Guide Great Britain & Ireland 2020 with One Star." - The MICHELIN Guide UK Editorial Team

https://guide.michelin.com/en/article/features/michelin-guide-2020-scotland-celebrates-two-new-stars

48,380 Postcards · 8,031 Cities

Michelin Guide 2020: Stars & Awards Announced

"Awarded one Michelin star in 2020 as a new addition to the Guide in Edinburgh." - The MICHELIN Guide UK Editorial Team

https://guide.michelin.com/en/article/news-and-views/michelin-guide-2020-stars-and-awards-announced

48,380 Postcards · 8,031 Cities

Spotlight on Edinburgh

"A small, six table restaurant in the southern suburbs of the city offering a five- and eight-course surprise tasting menu accompanied by natural and organic wines. Well-crafted dishes offer a clever balance of delicate flavors, and might include pheasant with shiitake or parsnip with honey." - The MICHELIN Guide Nordic Editorial Team

https://guide.michelin.com/us/en/article/travel/travel-edinburgh-scotland

Sean

Google

This is an exceptional restaurant where passion comes through in every element. From the team playing their favorite songs on vinyl records, to the intensity of the preparation that goes into each dish. The description blew us away every time with how many ingredients and processes were used to create the incredible flavors. Still, although they clearly take their craft seriously, it’s also fun and comfortable. Highly recommend!

Alexander F.

Google

Undoubtedly the best Michelin restaurant in Edinburgh. Every course was delightful, beautifully plated with layer after layer of flavour. Not a single bad course, consistently excellent from start to finish. I had the vegetarian menu and it was clear just as much thought and effort has been put into it as the regular menu. This restaurant has one problem though. The toilets are terrible and totally out of place with the restaurant. Not particularly clean and just not nice to be in. Floor to ceiling vintage food magazine covers glued to the wall including around the urinal is just not fresh at all! Please please rip them out and renovate. My wife felt the same way about the ladies. Even student bars have better toilet facilities.

Aliya A.

Google

Stunning decor and incredible service! Price point quite steep for Edinburgh landscape. Fresh and seasonal local ingredients used, and intelligent combination of Asian and British cuisines. Black garlic, miso, and kombu a bit too omnipresent to my taste as I found the food very difficult to digest and to finish. Ingredients chosen are very rich so make sure you go in on an empty stomach. Condita is a true place of art: whether in the decor or in the dishes that look like jewels. Impressed by the creativity of the team on all fronts! I’d like to particularly highlight the intelligence of the booklet given at the end about sources for ingredients and wine. You can tell Condita is a true passion project! P.S: the dessert truly stood out!

Phil C.

Google

A world class dining experience from the off. Condita serve a surprise tasting menu priced at £160 that really puts you in the trusted hands of the small team of chefs headed up by Tyler King. The food demonstrated layer upon layer of flavour that was extremely well balanced and really got you thinking. Sometimes taster menus have dips in them between dishes but each course here was fantastic. The interesting wine list is compiled often with organic and/or biodynamic farming methods in mind and small batch made where possible. A real food lovers paradise.

OHAP K.

Google

What words come to mind when I think back on my experience at Condita? Heart, Desire, Innovation, Thought, Perspective, Playfulness, Intelligence and Beauty to only name a few. From the moment we arrived, the warmth we felt from not only the staff, but the ambiance, the restaurant itself, felt alive. Our hosts made us feel like family instantly, kindly taking our coats and seating us at our table (1 of only few) and discussing how our tour would unfold, from how the menu worked to a history of the wines they offered. Nothing was spared to give us the best understanding of just how much care was put into cultivating an amazing opportunity to eat, drink, learn, absorb and appreciate everything Chef and his team were there to do. The food, was unbelievable, each course was hit after hit, easily the best food I’ve ever eaten (and I’ve been to many places and tasted much). This menu was incomparable, and the wines were phenomenal accompaniments, taking each dish further than I thought possible. I’ve never had a better experience, and the next time I’m in Edinburgh, Condita will be where I’m found. Bravo to the team, you far exceeded any expectation that I may have had, you hit the land running and burned the all of the shipsb. But that’s enough from me.

Squirrel F.

Google

My dinner at Condita was delightful. I really like the little sketch of ingredients that will be present during the meal. Staff does not spill the tea on what they are and keeps you guessing. It is quite fun. The menu is full of seasonal and quality ingredients. Main course is venison which is a bold choice for protein and is handled very well. The best parts of the meal for me are the sourdough bread and the rhubarb dessert. The sourdough bread starter is seven year old or so. The bread is not too dense with great crunch. It goes well with the two types of butter presented. Goat butter is becoming my favorite. The dessert is probably of the greater ones that I have had in a while. Service balances well between seriousness and entertainment. The two gentlemen do phenomenal jobs of serving and conversing. The space is smaller but is well decorated. Wine pairing is delicious.

Grace Y.

Google

This is a difficult review to write. There is not sufficient surprise element in the menu to qualify calling it a surprise tasting menu. Food was good, not great, lack of good temperature for winter dishes, beautifully presented but lack of original form of ingredients to give textures. Portions are SMALL. Even as a solo diner, I had all the bread to myself, I still felt there was a void in my stomach after the meal. The mains, cod and partridge, were warm, not as hot as I would have hoped for winter dishes or for mains, and fairly small, too. No non-alcoholic beverage to choose from, opted for their recommended sparkling tea and then fresh mint tea after dinner, just averaged and not impressed. Taking into account the price tag of over £200 per person, I would struggle to give even 4 stars for value for money. Not a fan of hand-drawn menu and temporary pop-up venue interior, the gimmick did not work creating a cold setting with a lot of hard surfaces especially at this time of the year. The semi-open kitchen concept to make the working chef visible was an interesting setup but leaving the food too long on the presentation table meant food was meant to be served chilled. Without some proper heat, food was not able to release their natural aroma on the table.

Susan W.

Google

What an amazing interactive experience at Condita! We were seated upon arrival, and at our table was a kaleidoscope and a bookmark. Both were clues to what was coming. The staff was phenomenal and delivered an extremely fun and delicious experience. We had a surprise menu and added the wine pairing. Fabulous wines, incredible food, and an extremely memorable evening. Definitely a high recommendation to this unique restaurant.