Forth Floor Restaurant
The Forth Floor Restaurant offers the ultimate dining experience with a spectacular view of the city of Edinburgh on one side and the Firth of Forth on the other.
Award winning Executive Chef, Stuart Muir uses the finest Scottish produce to create dishes that match modern flavours with traditional technique.
BOOK A TABLE
To complete your online booking please fill in the form to the left, entering your reservation details.
The Forth Floor accepts bookings for tables of up to six people for lunch and dinner in the Restaurant and dinner only in the Brasserie up to two months in advance.
If party number is larger than six or you would like to book further in advance please call The Forth Floor Restaurant directly on 0131 524 8350.
When making your booking please provide a contact mobile telephone number; a booking confirmation will then be sent to this number. If you would prefer to provide a landline telephone number, then please choose 'other' from the telephone type drop down.
Book in the Restaurant to enjoy the most spectacular view of the Edinburgh skyline.
You can use our online booking system or contact us.
Tel 0131 524 8350
Fax 0131 524 8351
Please note that we can cater for vegetarians or anyone with specific dietary requirements. Please make reception aware of these requirements when reserving a table.
Mon-Fri: 12 noon-3pm
Sat-Sun: 12 noon-3:30pm
Forth Floor Chef
Executive Chef Stuart Muir uses fresh seasonal Scottish produce to create contemporary Scottish food of the finest quality, matching modern flavours with traditional techniques. A selection of fresh sustainable seafood is available from the Forth Floor Seafood Bar.
If you would like to read more about Stuart please CLICK HERE.
From chef events to wine dinners and exciting master classes. To view all that’s happening on the Forth Floor please click here
What the critics say
"The open-plan layout, contemporary design and décor, takes in the food hall and brasserie as well as the restaurant, where the kitchen creates modish menus by matching up-to-the-minute flavours with classical technique."" – The AA Restaurant Guide 2012