Contini George Street

Contini George Street presents modern Italian cuisine in a remarkable 19th-century banking hall located in Edinburgh.

The menu changes daily and features the finest seasonal ingredients imported directly from Italian markets.

Homemade pasta is a speciality, with fresh Scottish fish and shellfish regularly featured on the menu.

Breakfasts at Contini George Street are also considered legendary.

Fresh, beautifully prepared Italian dishes are crafted with care.

The iconic Contadino pasta, featuring a house-made spicy sausage, porcini and cremini mushrooms, fresh orecchiette pasta sourced directly from Puglia, cream, and Parmigiano Reggiano, has been a staple on the menu since the restaurant’s opening.

Every dish is prepared with care and meticulous attention to detail.

Contini George Street Atmosphere

Often described as one of Edinburgh’s most beautiful rooms, the former 19th-century banking hall provides a stunning dining setting.

The dining room, with its warm grey tones and iconic wall coverings, creates a cosy and inviting atmosphere surrounded by 26-foot-high ceilings and Corinthian columns. Large picture-frame windows, soft chandelier lighting, background jazz music, and cosy booths for couples or larger groups contribute to a welcoming environment for all guests.

With a menu inspired by the regions of Italy and a focus on sharing fresh, seasonal dishes, Contini George Street has become a favourite Italian restaurant in Edinburgh.

The restaurant maintains a lively and vibrant ambience, and guests can begin their dining experience with fabulous cocktails. The dining room is spacious and airy, with comfortable seating and excellent views throughout. The terrace, open during the summer, is ideal for people-watching.

The Contini Private Dining Room accommodates up to 16 guests around a purpose-built oval table situated in the former bank vault, with dedicated service for each group.

Guests can enjoy the Best of Contini Menu, ideal for sharing, or opt for the seasonal tasting menu.



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