La Garrigue opened in 2001. Largely inspired by my country upbringing in Languedoc, La Garrigue offers rustic family style cooking, complimented by a large selection of the best wines from this area of France known as "Le Midi".
It features rustic Tim Stead tables and chairs as well as original paintings by Andrew Walker from my home town Bedarieux and my village Combret.
The restaurant is themed around the Languedoc food and wines and is a cross between an up market restaurant and a bistro we will give you that "Je ne sais quoi" experience.
Gordon Ramsay's favourite French bistro, The Good Food Guide restaurant of the year in 2010, and the winner of 2 AA rosettes since its opening.
The perfect venue for private lunch or dinner; can also accommodate larger functions up to 50 people.
The restaurant has great views of Calton Hill and is minutes from Waverley Train Station and the famous Royal Mile. I look forward to welcoming you.
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Meal from Festive Lunch Menu was delicious. Rich buttery tart, flaky fish and a chocolate pudding. Service was spot on, there when needed and not intrusive. The formula is tested and it works!
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Marion S -
18-01-2020
I had Theatre break over the weekend with my partner we stayed in the Jury's hotel, on Saturday we booked for The La Garrigue French Bistro which was recommended in the Entertainment Book in our hotel room, the food was simply exquisite and the service great, a good wine selection and menu absoultley great meal, perhaps you can open in Cambridge. Good memory of weekend.
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Mike Webster -
25-03-2019
Booked French as we are recently back from travelling there and we were not disappointed. Food was delicious, selection of wine amazing and the bottle we picked was lovely. The staff were very friendly and attentive. We will definitely be back and will recommend to our friends.
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Sally Cochrane -
15-09-2018
Highly recommended. A lovely, unpretentious place serving high quality food - a classic French bistro in the middle of Edinburgh. Very efficient and friendly service to boot. What's not to like?
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Mark Ovian -
03-10-2017
