27 Elliott's, Edinburgh restaurant review

Founded by cookbook author and food stylist Jess Elliott Dennison, 27 Elliott’s is a small neighbourhood café set in Edinburgh’s leafy Southside (more Edinburgh restaurant recommendations here) that serves seasonal breakfast and lunch, and hosts its own supper clubs.


Jess (who previously worked for Jamie Oliver’s food and homeware range) commands the pass, overlooking a space adorned with sharing tables, long benches and a great window seat. Her shtick is using the best produce in an accessible, effortlessly cool way, and serving it all on locally crafted, hand-thrown ceramics.

A weekly changing menu, on a blackboard, follows the seasons and embraces local producers wherever possible – sourdough loaves come from a nearby bakery and an Edinburgh roastery provides the coffee. There isn’t much meat on the menu, but those that eat it won’t notice; you certainly won’t go hungry here.

Expect moreish breakfast dishes of sage-fried eggs with lemony greens and crunchy sourdough toast, or bay-roasted cherries, strained yogurt, toasted almonds and honey. Lunch plates including red-wine-braised butter beans and herby aïoli, and orange braised carrots, herb-flecked pearl barley, cranberries and walnuts really show off Jess’s creative cookery skills. There are pickles and ferments, too, as well as fresh pasta with homemade ricotta. Flavours are simply but expertly brought together, with vegetables the stars of the show.

Fermented ginger beer and homemade sodas, preserved fruit cordials, trendy shrubs, loose-leaf teas, hot chocolates and iced coffees are served alongside great espressos.

Breakfast here is too good to ignore – so don’t be bound by traditional mealtimes and make sure you order something from that menu whatever time you arrive for the best experience. Come back later for homemade ice cream and seasonal cakes and bakes, including sea salt and chocolate rye cookies, and roasted berry galettes.



27 Elliott's, Edinburgh dinner party menu

Sweet potato gnudi, lemony cavolo nero, crispy sage and parmesan

Sweet Potato Gnudi Recipe with Cavolo Nero and Crispy Sage

Shetland mussels, fennel and white wine

Shetland Mussels Recipe with Fennel

Warm buttered Arbroath smokies, roast garlic aïoli, pickled kale and sourdough toast

Smoked Haddock Recipe with Garlic Aïoli and Kale

Dark chocolate mousse, macerated blackberries and roasted hazelnuts

Dark Chocolate Mousse Recipe with Blackberries

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post