Ortiga Group Reserve
Trattoria, Stockbridge Ortiga Pasta made every morning, a wood-topped counter, and a table for as long as you like. Open Tuesday to Sunday Enter Ortiga
Seafood and bar, Leith Salt Room Boats in the morning, the long bar by night, and nothing on the plate that is not from cold water. Open Wednesday to Sunday Enter Salt Room
Bakery and all-day café, Old Town Ferro Bread out of a cast-iron oven from six, coffee from eight, and a small supper on Thursdays to Saturdays. Open every day from 8:00 Enter Ferro

Edinburgh, since 2015

Three kitchens, one habit: cook plainly, buy well, and leave the table alone.

A trattoria in Stockbridge, a seafood restaurant in Leith and a bakery in the Old Town. Each has its own room and its own menu, and all three are run by the same people who started with eight dishes and a borrowed oven.

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Coming up

Suppers, classes and Sunday roasts

All events
7 Nov Wine dinner

Piedmont at the long table

Saturday at 19:00, 3 hours, at Ortiga

Five courses from the Alba hills, each with a wine from one family estate, hosted by the grower.

£85 a guest
12 Nov Oyster night

Oysters and sparkling at the bar

Thursday at 19:00, 2 hours, at Salt Room

Six oysters three ways, a glass of grower champagne and an hour with the people who shuck them.

£48 a guest
14 Nov Bread class

Sourdough from scratch

Saturday at 10:00, 3 hours 30 minutes, at Ferro

A morning in the bakehouse with the head baker: mix, shape and score a loaf, and take it home with a jar of starter.

£75 a guest

On the menus now

Ortiga

Autumn menu, from 1 October 2026

  • Roast chicken for two £52

    A whole free-range bird, lemon, rosemary potatoes and bitter leaves. Thursday to Saturday, order at the start of the evening.

  • Whipped ricotta on grilled sourdough £8.50

    Chestnut honey, toasted hazelnuts and thyme.

  • Bresaola with pickled pear £12

    Air-dried beef, shaved Parmesan, rocket and a little aged balsamic.

Read the Ortiga menu

Salt Room

Autumn menu, from 1 October 2026

  • Native oysters £3.50

    Shallot vinegar and lemon. Priced each, from three.

  • Seafood tower for two £68

    Oysters, langoustine, crab, cured trout and prawns on crushed ice.

  • Whole turbot for two £78

    Grilled on the bone, hollandaise, samphire. Please order when you book.

Read the Salt Room menu

Ferro

Autumn menu, from 1 October 2026

  • Tarte tatin for two £14

    Caramelised apples under a thin puff pastry, with cream. Order at the start.

  • Buttered sourdough toast £4.50

    Two thick slices with salted butter and house jam.

  • Porridge £6.50

    Oats cooked in milk, brown sugar and double cream.

Read the Ferro menu

From the journal

Where the food comes from

All stories
Crates of vegetables and a wicker basket of artichokes at a market stall.

Supplier story, 14 October 2026

The chicory grower at the end of the farm road

Every Tuesday, a van arrives from East Lothian with crates of bitter leaves. Marta Ferrante on the family who grow them and why the first frost matters.
A roast joint with crisp crackling and glazed carrots on a wooden board.

Seasonal note, 1 October 2026

What autumn does to a menu

Three kitchens, one season. Isabel Ortiga on how the first cold week of October changes what every Ortiga Group kitchen cooks.

Gift cards

A table, wrapped up

Choose an amount and a restaurant, add a few words, and the card is drawn for you. Spend it at one kitchen or all three, on food, drink or bread.

Choose a gift card
Ortiga GroupGIFT CARD£50OrtigaFOR SOMEONE WHO LIKES TO EATOG-XXXX-XXXX-XXXXDemonstration, no value