Experience the Delights of The Spanish Butcher
Stepping inside Edinburgh’s The Spanish Butcher, the city’s newest foodie destination, is like taking a trip to New York. The restaurant’s design evokes a loft-style experience in Manhattan’s dining scene. Head in, you’ll be welcomed by the Maître D' into the bar area with its fusion of ultra-luxe comfort, rich deep tones, the finest natural materials, and bold, edgy industrial accents.
Move on into the restaurant, with its striking bronze and copper pigment-infused resin floor, equestrian booths with leather seaIng in tobacco, ox blood and olive colourways, warm stained oak panelling. In keeping with The Spanish Butcher’s respect for mid-century principles, The Cesca Chair by Marcel Breuer creates a linear impression throughout.
Looking for a private dining experience? The Spanish Square is a 20- capacity private dining space with dramatIc shutters ensuring maximum discretion
Throughout the restaurant’s space there are big, confident statements. Exposed brick – both in untreated Terracosa and painted in The Spanish Butcher’s signature green, rasan panels framing the bar with meIculous symmetry, anIque smoky mirrors, and lush KenIa palms, whilst lightIng takes the equestrian rein with custom made brass and glass globe lighIng strapped with leather, and bow and arrow wall sconces. A magnificent solid oak waffle pergola roof feature creates a dramaIc inside-outside illusion for guests, and a geometric showpiece to marvel.
The Spanish Butcher Menu
Taking centre stage on the menu is The Spanish Butcher’s selection of cuts from the Rubia Gallega breed of cattle native to north west Spain, the region known as green Spain.
The Spanish Butcher’s Galician cuts to share include its famed Galician prime rib, with different grade levels of fat and colouring being produced depending on the age of the cattle, whilst Galician Porterhouse, known as the king of steaks, combines the best of both worlds with a buttery slice of fillet and chunky piece of sirloin, or enjoy the deliciously lean celebratory classic Chateaubriand.
Also on the menu, Galician Sundays, which provide an amazing way to enjoy one of the many Galician cuts on offer with all the roast trimmings served every Sunday.
The quality of The Spanish Butcher’s Scotch beef is also on offer, and equally famed worldwide, which The Spanish Butcher menu gives a righdul starring role to. The new menu presents a full selecIon of dry-aged sirloins, rib-eyes, fillets and big Scotch Tomahawks made famous 14 years ago at The Spanish Butcher’s sister Sco1sh steakhouse, The Butchershop in Glasgow’s west end.
Based around simple well-curated ingredients, The Spanish Butcher has an amazing range of steak toppers or one of a quintet of knockout sauces, from the Picos Blue, Romesco or Mojo Verde to toppers like Grilled Bone Marrow or Prawns with garlic and paprika, setting off the meat to delicious effect.
Want something other than steak? There are high-grade mains such as Whole Roasted Suckling Pig to share, roasted Shetland Monkfish tail on the bone, whole baked Seabass, the classic Galician fillet burger, or the amazing grilled Cauliflower “Steak” & Mojo Verde with Potatoes “A La Pobre”, Caperberries, and Piquillo Peppers.
Precluding the mains, The Spanish Butcher’s appetisers deliver an abundance of moreish pleasure with offerings such as Sherry Glazed Ibérico Pork Cheek, Chargrilled Octopus & Squid, Hake Ceviche, Galician Fillet Sliders, Espuma, Seared King Scallops, Padron Peppers, and a Charcutería for Two to Share.
Want to taste The Spanish Butcher experience for yourself? Book your table quick! The Spanish Butcher has already taken 2,000 bookings since the booking system went live.