The Sunday Post (Newcastle)

Going out Restaurant of the week

Baba, 130 George Street, Edinburgh

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Location

Housed within the Kimpton Charlotte Square Hotel, this Levant-inspired eatery is nestled on the quieter end of George Street.

First impression­s

Smart, modern and bright, the Middle Eastern decor makes you feel like you’ve stepped off the streets of Edinburgh and into a bustling bazaar.

Service

Impeccable. Our server took the time to explain the menu – essential for so many dietary requiremen­ts – and was always on hand to help.

Menu

The varied menu is split into snacks, mezze, food from the grill, feasting dishes, and sides. Filled with fresh ingredient­s and interestin­g flavour combinatio­ns.

Taste

Our party ordered a few snacks to share, including the baba ganoush and beetroot hummus served with fluffy flatbreads. The dips were possibly the best we’ve ever tasted and we liked that the bread came in a branded paper packet – a nice, quirky touch. For our larger dishes, we chose chargrille­d prawns, charred broccoli with lentils, hazelnuts and pomegranat­e, and lamb shoulder with ptitim, preserved lemon and tahini yoghurt, served alongside blackened harissa potatoes (two portions, you can never have too many tatties!) and cauliflowe­r shawarma. Arriving promptly, each dish transporte­d us away from the blustery wind outside, towards a sunny flavour-filled paradise. Simply delicious.

Ambience

Friendly, buzzing and casual, it’s a great place to relax with friends. Plus, the library-style backroom is extra chic.

Price

For four people, each enjoying a cocktail and sharing a bottle of wine, the bill came to just under £130.

Toilets

Located downstairs but a lift is available. Clean and modern.

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 ??  ?? ● Dishes for all tastes and appetites at Baba
The eatery’s signature baba ganoush dish is made with flame-charred aubergines, tahini, smoked garlic, pomace oil, lemon juice and sea salt, then topped with pomegranat­e seeds.
● Dishes for all tastes and appetites at Baba The eatery’s signature baba ganoush dish is made with flame-charred aubergines, tahini, smoked garlic, pomace oil, lemon juice and sea salt, then topped with pomegranat­e seeds.

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