Côte Edinburgh

“Everything was cooked to perfection and the service was outstanding!”

Andrew Girdwood★★★★

Pleasantly surprised by the quality and cost of the food. I went for the charcuterie to start, then the gnocchi to be healthy and then the grand chocolate mousse because I regretted yielding to the tyranny of calories. Staff were great. I booked my table the day before via TheFork and they couldn't find my reservation when I arrived, but got me a seat anyway. Friendly and very patient - my visit was at the time of the year when Edinburgh is filling up with weirdly demanding tourists. Restaurant was clean and I think suitable for everything through friends nattering, to business to a date. C

Leia★★★★★

I had my birthday lunch here and Anna was such a delight – Cote is very lucky to have her! The food is fantastic as usual as we have now been coming here every year. But please bring back the steak tartare!

Sean Cahill★★★★

A real Fawlty Towers experience! Absolutely chaotic from start to finish although the food was delicious, hence the 4 stars. They were obviously overwhelmed by the excellent (and very cheap) social media offer, as the restaurant was packed but the service was atrocious. The staff were pleasant enough but clearly very stressed by what I can only assume was a bottleneck in the kitchen. After a long wait our mains came out before our starters and then we had to wait another 30 mins for our starter (French onion soup, delicious!). Then another 40 mins for our mains (steak frites and chicken salad,

Brian Mackrell★★★★

We’re big Côte fans and regulars at this restaurant – partly because of their Coeliac UK accreditation, but mainly because the food and service are usually top class. Valentine’s Day, however, brought us a slightly different experience. The food and wine were exceptional, as always. The kitchen, on the other hand, appeared to be participating in its own romantic drama. Drinks and starters (king prawns and charcuterie) were spot on. Then came the main event: the Côte de boeuf to share, with fries, truffle hollandaise, mushrooms and broccoli. What followed can only be described as a three-ac