Edinburgh restaurants: Michelin-star chef says new Edinburgh fine dining restaurant will feel ‘exciting and fun’

New Edinburgh restaurant will highlight the bounty of Scotland’s natural larder

A celebrated Scottish chef is set to open an exciting new fine dining restaurant in Edinburgh.

Tomás Gormley, who was awarded a Michelin star at Capital eaterie Heron in 2023, will launch Cardinal on Eyre Place in March.

The new restaurant will see the chef present his elevated take on modern Scottish dining, with a 13-course tasting menu served in the evening, and a shorter, more concise offering for lunch. Each dish on the regularly-changing menu will highlight the bounty of Scotland’s natural larder, with the team working closely with local suppliers and producers to celebrate the best of the seasons.

Tomás Gormley, who was awarded a Michelin star at Edinburgh restaurant Heron in 2023, will launch Cardinal on Eyre Place in March.

Gormley will take a flavour-focussed approach to his menu, with particular attention given to fermenting and pickling, as well as ingredients cooked over flame on Cardinal’s bespoke wood fired barbecue. A natural-led wine list will complement the menu, alongside a short, carefully-curated cocktail offering and in-house soft drinks programme.

The 24-cover restaurant will mix shadowy hues and deep colours with atmospheric lighting, creating an elegant yet convivial dining space.

Gormley is also chef-patron of Skua, which opened in Stockbridge in spring 2023. Cardinal will be his first solo launch. He will be joined by Ben Mansour, who will take the reins as General Manager from his former role as bar manager at Skua. James Aikman, also of Skua, will take the role of sous chef.

Speaking ahead of the launch, Gormley said: “Cardinal gives me and the team an opportunity to showcase something we don’t think anyone in Scotland offers people yet. It’ll be fine dining for sure, but we want things to feel exciting and fun at the same time. Expect a lot of the same energy you experience at Skua, just in a longer, more detailed tasting menu format.”