Du Vin Bistro - Menu

This restaurant in Edinburgh has the most incredible food and service. It is the best in the city and I would definitely use it again and recommend it to my friends and family. The place is lovely and the staff are great.

We had Sunday lunch here the last Sunday before lockdown it was absolutely delicious. We used an ITISON voucher I can’t wait to go back. A glass of champagne a starter from the amazing cold buffet then roast beef (wow) followed by a amazing puds. Service was very good the place was busy so a great atmosphere too.will be back soon.

It is a local located inside an elegant hotel, preceded by a charming corner of a small garden, which we found very cozy and characteristic. The staff is very kind and helpful and the tried dishes were tasty. The duck is remarkable, the traditional steak and good desserts, including the black forest really worthy of appreciation. Average high prices. View menu

We took advantage of a Sunday brunch offer at this restaurant which included a bottle of wine. The starter selection was fantastic, with a variety of charcuterie, salads, fresh bread, delicious soup, and dips. The portion of fish and chips from the main menu was huge! The desserts were also excellent. The atmosphere was nice and the service was good. I would definitely recommend this restaurant!

What should have been a wonderful evening to celebrate my daughter's birthday was a disaster. We waited over 45minutes for our starters and they forgot the main course for our youngest member of the family. It arrived so late that she was too tired to eat. The waiter gave incorrect descriptions of some of the dishes which also led to disappointment. The manager did give us a discount on the meal but that did not compensate for a spoilt celebration. Having said that, the bar stff were extremely efficient and helpful.

We enjoyed a nice dinner, tasty and neat. We tasted or chicken with potatomos and rumbsteak with fries and bearnaise. The local restaurant is cozy decorated with countless minor framed advertising posters from earlier times, and with wines labels and other effects that give a French touch. We had attempted in advance to order chateaubriant on the website, but since it could not be able to execute the order. Therefore I tried to write to the restaurant of two laps, but my emails were unfortunately not answered. It was a bit disappointing. View menu

We came here with an Itison voucher for a two course lunch time meal Choice of three starters,mains and sweets Chose our main to be told they had run out of crabcakes....at one o’clock Only one meat or vegetarian choice then ! If this is the usual menu ,why had they run out of one dish Cullen skink soup starter was very nice,our second choice was the vegetarian haggis,as we don’t like lamb.It was also good Drinks expensive,plus a service charge added on Nothing startling decor wise Tables very close together Looking forward to coming here A bit disappointing

We visited Hotel du Vin for a special meal on Friday 7th August .... we were greeted by a very friendly lady and liked the ambience. I ordered steak and asked for it as advertised ... pink. It was done to shoe leather We asked for wine with the meal but had to ask for it to be served and it arrived when we had almost finished without an apology from a male wIter who was clearly not i terested in his job The rioja was delicious We decided to have another one and the rioja tasted as though it was dregs . I complained and was offered another glass but stupidly did not want to make a fuss The bill was £100+ which would have been OK but not with the poor service, poor food and atrocious wine. I d...

We were two of the 78000 tourists who visited Edinburgh to Hogmanay, the Scottish New Year's Eve. In wise foresight we had booked a dinner at the Hotel du Vin via the Toruism Agency, otherwise on 31.12. I guess only McDonald was possible. The three-course melody consisted of wild-pasted, fish fillet Wellington in the foliage pastry or Tagliata from the ridge and a dessert. The food wasn't bad, but it was mass destruction. The wild cake was barely spiced and read the spices, which make wild first: some juniper, a hint of cloves. This was just a taste of meat with salt. Similarly sparing fish and ridges were spiced, not bad, but also not a high enjoyment. The wine management was also disappoin... View menu