What an amazing interactive experience at Condita! We were seated upon arrival, and at our table was a kaleidoscope and a bookmark. Both were clues to what was coming. The staff was phenomenal and delivered an extremely fun and delicious experience. We had a surprise menu and added the wine pairing. Fabulous wines, incredible food, and an extremely memorable evening. Definitely a high recommendation to this unique restaurant.

Undoubtedly the best Michelin restaurant in Edinburgh. Every course was delightful, beautifully plated with layer after layer of flavour. Not a single bad course, consistently excellent from start to finish. I had the vegetarian menu and it was clear just as much thought and effort has been put into it as the regular menu. This restaurant has one problem though. The toilets are terrible and totally out of place with the restaurant. Not particularly clean and just not nice to be in. Floor to ceiling vintage food magazine covers glued to the wall including around the urinal is just not fresh at all! Please please rip them out and renovate. My wife felt the same way about the ladies. Even student bars have better toilet facilities.

What words come to mind when I think back on my experience at Condita? Heart, Desire, Innovation, Thought, Perspective, Playfulness, Intelligence and Beauty to only name a few. From the moment we arrived, the warmth we felt from not only the staff, but the ambiance, the restaurant itself, felt alive. Our hosts made us feel like family instantly, kindly taking our coats and seating us at our table (1 of only few) and discussing how our tour would unfold, from how the menu worked to a history of the wines they offered. Nothing was spared to give us the best understanding of just how much care was put into cultivating an amazing opportunity to eat, drink, learn, absorb and appreciate everything Chef and his team were there to do. The food, was unbelievable, each course was hit after hit, easily the best food I’ve ever eaten (and I’ve been to many places and tasted much). This menu was incomparable, and the wines were phenomenal accompaniments, taking each dish further than I thought possible. I’ve never had a better experience, and the next time I’m in Edinburgh, Condita will be where I’m found. Bravo to the team, you far exceeded any expectation that I may have had, you hit the land running and burned the all of the shipsb. But that’s enough from me.

Don’t let the nondescript street front fool you. Behind the door is a world-class restaurant run by some of the warmest and most talented people in the business. We were shown to one of the (very few) tables by our server, Jeannine, who quickly became a good friend. She told us that the interior decorations change with the seasons, and the blue motif was perfect for my dining companion’s tastes. Mark, one of the owners, helped us with one of the most eclectic wine lists we’ve encountered and told us a bit of the backstory of the restaurant. But what about the food? Truly innovative, inspired, and beautiful! The dishes came out from the kitchen and from the dining room, accompanied by members of the staff, including Tyler King, the chef. I won’t say anymore about it because surprise is a critical part of the dining experience, but Tyler’s imagination seems boundless. Please take my word for it, you will be left with a marvelous memory of great and interesting food, stellar wines, and personal service. Condita richly deserves its Michelin star. Come here prepared to be amazed!!

From start to finish, our entire meal and general experience was magnificent. We were so inspired by all of the unique touches, attention to detail and sustainable ethic. Food and service couldn’t be faulted. The fact that even our pre dessert, was one of the nicest and most memorable dishes I’ve ever tasted, is a reflection of and credit to this. Thank you for such a wonderful evening ! I can’t wait to return

My dinner at Condita was delightful. I really like the little sketch of ingredients that will be present during the meal. Staff does not spill the tea on what they are and keeps you guessing. It is quite fun. The menu is full of seasonal and quality ingredients. Main course is venison which is a bold choice for protein and is handled very well. The best parts of the meal for me are the sourdough bread and the rhubarb dessert. The sourdough bread starter is seven year old or so. The bread is not too dense with great crunch. It goes well with the two types of butter presented. Goat butter is becoming my favorite. The dessert is probably of the greater ones that I have had in a while. Service balances well between seriousness and entertainment. The two gentlemen do phenomenal jobs of serving and conversing. The space is smaller but is well decorated. Wine pairing is delicious.

A world class dining experience from the off. Condita serve a surprise tasting menu priced at 160 that really puts you in the trusted hands of the small team of chefs headed up by Tyler King. The food demonstrated layer upon layer of flavour that was extremely well balanced and really got you thinking. Sometimes taster menus have dips in them between dishes but each course here was fantastic. The interesting wine list is compiled often with organic and/or biodynamic farming methods in mind and small batch made where possible. A real food lovers paradise.

Very Private dining concept aka Private Kitchen - 4 tables seating for our dinner. Modern Artwork to accompany the tasting. Personalized service per table. 3 hour seating to enjoy a great dinner