May 14th 2024.
Finding my way around the streets of Edinburgh has always been a bit of a challenge for me. Especially when trying to navigate from Princes Street to George Street, where I've heard that the newly opened The Spanish Butcher is located. However, determined to try out this highly recommended restaurant, I set off in the direction that I hope is correct.
As I make my way down North Castle Street, I spot the familiar colors of the Spanish flag fluttering above a doorway. Feeling reassured, I head towards it, only to realize that it is actually the Spanish consulate. Luckily, The Spanish Butcher is conveniently located right across the street.
This Edinburgh location is the sister restaurant to the original one in Glasgow, which opened its doors in 2016. The food here is undeniably Mediterranean, but the ambiance of the restaurant is more reminiscent of a trendy Manhattan loft than a traditional Galician granary. With its rich leather seating, wood paneling, deep green walls, and exposed brick, The Spanish Butcher is definitely a feast for the eyes.
Upon entering, my companion and I are warmly greeted by the owners, James and Louise Rusk. We are led to The Spanish Square, a private dining area that can accommodate around 20 people and can be closed off from the main restaurant for special occasions. It's the perfect setting for our meal, as we are here to sample the star of the menu - Galician beef.
But before we dive into the main course, we start with some delicious snacks. The jamon croquetas with aioli and gordal olives are a hit, and we even engage in a playful battle with our cocktail sticks. For our starters, we opt for the chargrilled octopus and squid with chorizo, caperberries, and new potatoes. The seafood is perfectly cooked and bursting with flavor. Across the table, my companion is happily devouring the tender and tasty pork cheek.
But it's time for the main event - the Galician Chateaubriand. This beef comes from Rubia Gallega cattle, which are between 8 and 12 years old before they are slaughtered. The meat is then dry-aged for up to 50 days, resulting in a deep red color and rich flavor. Our Chateaubriand is cooked to perfection and served with a rich Picos Blue cheese sauce, crispy fries topped with Manchego cheese, and a refreshing Mojo Verde sauce. We also indulge in a sweet tomato salad on the side.
Despite feeling a bit full, we can't resist trying out the desserts. The Burnt Basque Cheesecake is creamy and delicious, while the Santiago Almond Tart has a buttery and crisp pastry. However, the tart itself lacks the promised almond flavor, and the accompanying pear could use a bit more poaching. Overall, the desserts are decent, but if I had to choose, I would stick to the star of the show - the Galician beef.
I am already planning my next visit to The Spanish Butcher, perhaps for their Sunday roast. The perfect excuse to indulge in more of that divine Galician beef, although I may have to make room for a few roasties as well. Viva The Spanish Butcher!
If you're looking for more reviews, be sure to check out Scottish Field. And don't forget to subscribe to read the latest issue. Make your reservations at The Spanish Butcher today and experience the delicious flavors of Galicia right here in Edinburgh.
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