Restaurants Edinburgh

Mamma's American Pizza Company
30 Grassmarket, Edinburgh, EH1 2JU
Tel: 0131 225 6464

Mamma's is a sharing kind of place: pizza comes by the inch, with the option of different toppings on each half, which is handy for the secret anchovy-lover. Or if you fancy trying a new pizza topping then Mamma’s is the place to be. Starters are quite standard such as garlic bread, wedges, wings and the likes which are all enjoyable. Overall it's very good value, good fun, and it's great to see a local independent restaurants doing so well in what is such a crowded market.
If there is nowhere to sit then there is always the opportunity to grab something and take it away.

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Chop Chop
248 Morrison Street, Edinburgh, EH3 8DT
Tel.0131 221 1155
Voted Best Chinese Restaurant in Scotland 2008
When visiting please try some of the dumplings as Jian the chef picked up an award for ‘Best New Product’ at two major food exhibitions for her Dumplings (Jiao Zi), the restaurants also serves other Chinese dishes such as a number of well-executed fish dishes, and the crispy Northern pork or chicken all prove popular due to both their proximity to dishes you may find in more traditional venues and their added slice of freshness and originality, I am sure you won’t be disappointed whatever you choose.

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Atrium
10 Cambridge Street, Edinburgh, EH1 2ED
Tel No. 0131 228 8882.

A Restaurant with a striking interior with modern clean lines, soft lighting and dark wood tables, the perfect location for lunches, dinners and private or corporate events.
The Atrium is within easy walking distance of Edinburgh Castle, Princes Street and the EICC and is situated in the west end of the city centre of Edinburgh, it is adjacent to the Usher Hall and the Traverse and Lyceum Theatres.
The food produced is all of first class ingredients and sourced from local suppliers, using small, local Artisan growers, breeders and producers. Buying direct from the farms enables us to cut down on food miles and support the local economy. Some of the local suppliers used are Damhead Organic Vegetables, Eassie Farm, George Campbell & Son and Ben Robertson's Funghi & Forage.

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