If I love a restaurant, then you will really know about it, and Dine has become my joint favourite place to enjoy meal out in Edinburgh this year (in joint first place with Norn because I absolutely love that restaurant).
Background & Concept
Positioned on the first floor above the Traverse Theatre this brasserie and cocktail bar is the brainchild of Paul Brennan and Stuart Muir. Stuart was former head chef of Harvey Nichols Forth Floor restaurant for 13 years. The restaurant is circular with seating positioned around the main atrium with an apple tree as the centre piece. To the left is Dine’s cocktail bar. The atmosphere is formal, but relaxed at the same time. Staff are incredibly welcoming and helpful.

The Menu
Having a champagne and cocktail bar in the restaurant means you have a vast selection of drinks and wines to choose from and at the time of my visit the drinks menu was having a revamp to include a much larger selection of wine (which was already substantial to start with). You will notice with the wine menu that wine for the standard of the restaurant experience are very reasonably priced with many wines between £20 and £40 a bottle! I find picking wines hard, so one persons idea of a dry white might be completely different to another’s and someone at the table ends up not liking what I have picked. However our waitress was incredibly helpful and let us try a few first, not sure if it is standard practice there, but a nice touch and we ended up ...