The Rabbithole Restaurant

Marchmont, Edinburgh

Opened in October 2015 by Mo Boulay and Antonello Esposito, who with their two children are themselves based in Marchmont. Having both worked in hospitality for the last twenty years and having sold their city centre restaurant that year, they jumped at the chance to open a neighbourhood eatery in the area they live.

Inspired by their love of French food, Antonello’s Sicilian childhood and his wife’s rural Canadian upbringing. The menu is seasonal and based around firm favourites with inventive twists. Although tweaked every month with new dishes rotating, the back bone of the menu remains classic brasserie with something for everyone.

The Rabbit Hole’s interior lends itself to a relaxed dining experience. Comfortable banquette seating wraps around the candlelit dining room, with generous bar stool seating arranged at the central New York inspired dinning bar.

The wine list is affordable and varied enough for everyone’s palate, working with small independent Edinburgh wine merchants to get some great wines.

In the kitchen Antonello and Mo’s love of cooking, comes out in the standard of ingredients they use. Every dish is started from scratch. They buy just enough to make every dish as fresh and tasty as if it were made at home. From the best fish and crustaceans from Eddie’s fishmongers bought every morning to the cheeses they buy from I J Mellis.

Open for lunch, dinner and even just a drink at the bar, they look forward to your visit.

Review in The List

Marchmont newcomer the Rabbit Hole is off to a promising start... Every square inch of their compact, well-dressed room has been put to good use, with its curving bar, cosy table in the snug and comfy window booths all generating a welcoming warmth. A cheery front of house team that aims to please services a skillful kitchen. Placemat menus reveal a confidently composed all-day à la carte offer featuring chicken liver parfait and duck leg confit alongside seared scallops with curried cauliflower purée. Familiar classics moules marinière and ribeye steak star alongside the likes of duck breast with orange-glazed chicory, and Tuscan fish stew with saffron potato.