“At 21212 our menu is always evolving, with new dishes coming and going every week. We challenge ourselves to learn something new and experiment with different foods every week, which gives us our dynamic menu. We also make sure we have virtually no food waste, with every part of our ingredients being used in some way (we even use the skin from garlic cloves for stock). Our team is fundamental to the running of 21212, and everybody supports and respects one another. Ultimately, however, our passion lies in our guests’ experience. We strive to make sure that from the moment they walk through the door into our microcosm, every detail is perfect in order to make their 21212 experience unforgettable.”
There is nothing like eating in a grand Edinburgh town house like this, sprawling over many floors, with a magnificent ground-floor dining room, beautiful first-floor lounge with vertiginous ceilings and then four bedrooms to boot. Paul used to run Altrincham’s Juniper, one of the great North Western restaurants of the 1990s and early 2000s, and his loyal following here proves that he is still performing at his peak.
“Some of the most highly characterised, beautifully realised, best-value cooking in the UK.” –Matthew Fort, The Guardia
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