Bistro Deluxe by Paul Tamburrini was unveiled at Macdonald Holyrood Hotel last month. The new 80-cover eatery is a partnership between Macdonald Hotels and the top Scottish chef, who was previously Chef Director at Martin Wishart’s acclaimed The Honours Brasserie in the city.
Tamburrini (45) trained with Marco Pierre White at one of the UK’s most renowned Michelin Star restaurants, L’Escargot in London. He also worked at Rogano in Glasgow, Cameron House in Loch Lomond and Restaurant Martin Wishart in Leith, before spending five years as Executive Head Chef at Hotel du Vin at One Devonshire Gardens in Glasgow.
Says Tamburrini, “Collaborating with Macdonald Hotels & Resorts in this venture is a once in a lifetime opportunity and after months of preparation it’s fantastic to be introducing guests to the new experience.”
Ruaridh Macdonald, Deputy Chief Executive of Macdonald Hotels & Resorts, said, “Paul Tamburrini is one of the most exciting chefs in Scotland and he has brought his outstanding ability to produce exceptional food to Macdonald Holyrood Hotel.
“The Edinburgh restaurant market is thriving, from the local population and their appreciation for high quality dining experiences to the booming tourist trade and we’re confident Bistro Deluxe will be firmly positioned on the city’s culinary map.”
The company invested £250,000 in a state-of-the-art kitchen and redesigned the restaurant. The new bistro has a luxurious and contemporary feel and a relaxed ambience with a neutral, monochrome colour palette and casual banquette seating throughout.
Details include a leather-clad bar creating a luxe feel, glass pendant lighting and ambient floor lamps, providing a moody atmospheric environment. There is also a play on the theatre of food with artwork on the walls featuring oversized platters and paintings of cutlery, paying tribute to the food as the centrepiece of the restaurant.
Tamburrini comments, “Bistro Deluxe showcases a progressive and forward-thinking menu, using the best local suppliers and producers, with incredible attention to detail and flavour sensations in each dish. Working at this level you become obsessed with perfection – you’ve got to be a chemist on flavours and an artist on presentation.”
At Bistro Deluxe by Paul Tamburrini, guests can choose from the à la carte menu including a grill selection, a prix fixe menu or a five-course tasting menu with an accompanying collection of wines paired to complement each course.
The menu, as you would expect from Tamburrini, features the renowned chef’s signature blend of French cuisine and the finest Scottish ingredients, from up to 40-day hung Aberdeen Angus beef to delectable delicacies, such as Lindisfarne oysters and French rabbit.
The opening is the latest investment by Macdonald Hotels & Resorts in its food and beverage proposition and follows the recent appointments of Michelin starred chef, Tony Borthwick to Macdonald Rusacks Hotel in St Andrews and James McCulloch Thomson to Macdonald Forest Hills Hotel & Spa in Aberfoyle.
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