The Bonnington — Restaurant in City of Edinburgh

The decor is paired back with both the interior and exterior sporting a hunter green, setting a cosy and welcoming atmosphere. As soon as you walk in, you’re greeted with the cocktail bar at the front, perfect for a quick drink or a relaxed chat. Down a few steps towards the rear, you’ll find a dining area with some comfortable booths that are ideal for more intimate meals. You can however, eat anywhere in the bar.

Service is laid back, friendly and very relaxed serving up casual vibes that make you feel like you have been coming here for years and this really is your ‘local’.

Their cocktail menu is a true homage to Peruvian flavours, showcasing ingredients like Pisco, purple corn juice (Chicha Morada), Olmeca tequila, and the iconic Inca Kola. We couldn't resist trying the 'Pisco Pop' (£8.90)—a delightful blend featuring Peru's beloved soft drink, Inca Kola. It’s incredibly easy to drink and has quickly become a crowd favourite!

Some bar snacks to nibble on included these gorgeous big juicy green Olives (£3) and some toasted corn known as Maiz Chulpe! (very addictive).

Their menu is thoughtfully curated, presenting a well-balanced selection of small plates, large plates, and desserts. Each section offers a delightful array of flavours to suit every palate.

The small plates menu features enticing dishes like Crispy Monkfish cheeks (£8) and Salt-baked parsnip with pear, Strathdon blue, and hazelnuts (£6). We decided to try the Coronation Fried Cauliflower (£5)—a generous serving of crispy cauliflower infused with a hint of spices and topped with a creamy, flavourful sauce.

The large plates carry on this delightful trend, each dish thoughtfully prepared to showcase the best of hearty, simple ingredients. There are only three large plate dishes

Hokkaido Squash (£13), Bacon Chop (£15) and The Bonnington Cheesesteak and chips (£15)

We went for the Bacon Chop and the Cheesesteak. The Bacon Chop with cabbage and mash is a comforting culinary experience that wraps each bite in a warm, satisfying embrace.

The bacon chop is irresistibly succulent, perfectly cooked to retain all its juicy goodness. The smoky cabbage adds a delicious depth, complementing the rich flavours of the dish. And then there's the mash—creamy and smooth, it just makes this entire meal extra!

When it comes to indulgence, their cheesesteak sandwich sets the bar high. Imagine two substantial slices of perfectly toasted bread, generously filled with tender steak and melted cheese. It's the ultimate comfort food that promises to satisfy your cravings every single time.

For Desserts we chose the Chocolate Fondant with creme fraiche (£7) and the Meyer Lemon crème brûlée and shortbread (£5)

Their desserts are the perfect indulgence after a carb-heavy feast, perfectly sized to leave you satisfied yet craving more. Though petite, the flavours are anything but small—each dessert is a masterclass in culinary execution.

When the beautifully crafted desserts arrived at our table, it was clear they were made with precision and passion. The sheer delight on my face as I cut into the chocolate fondant was rare; the rich, molten centre oozing out offered unparalleled foodie satisfaction. It was an entire experience in a single bite.

Meanwhile, the crème brûlée was a little masterpiece of texture and taste. A gentle tap of the spoon broke through the perfectly caramelised top, revealing the creamiest, smoothest vanilla custard underneath. Each spoonful was a luxurious blend of crunchy and velvety, leaving me in a state of dessert bliss.

The food and drink, much like the decor, embrace a minimalist yet sophisticated charm. There are no elaborate frills or quirky presentations here. Instead, it's all about celebrating the pure, unadulterated flavours.

The Bonnington is quickly becoming a beloved neighbourhood favourite. Locals and visitors will be drawn to its unpretentious yet high-standard offerings, making it a go-to spot for anyone seeking a truly satisfying...

Food 5 | Service 0 | Atmosphere 0

It’s a sad day for me. This is my local. We waited ages for it to be reopened. When it did we were blown away - amazing food, great staff and a whole new vibe, compared to what had been there before, and what is nearby.

Then a new manager was hired. Friendly and well-versed in the industry. It seemed like a good move; Carlo could focus on ESF’s The Peruvian.

But cracks started to show. Micro-management chased several of the best bar staff away. Newer staff have been incredibly rude, right from go.

Carlo et al insist they are a pub not a restaurant, but the food is fantastic and they choose to close the kitchen 2 nights a week. That’s confusing.

And there is nowhere as close, to have a nice pub meal, Mondays and Tuesdays. I was going to suggest Bring Your Own Food (bc at least then Bonnie sells more drink) or close the second half with a curtain (to fill the place up, but also so that one person is not constantly running around trying to serve customers and clean the place- at the same time?!)

Then, something happens to management in the evenings. Whether it’s exhaustion, an affliction, or worse... the arrogance and pettiness is tangible. It is impossible to understand what they are saying - slurring and erratic changes in volume, sometimes nonsensical.

We had a committee meeting booked for Monday night, 23 June 2025, directly with the Manager. They told no one. One barman worked the early and another closed - neither of them had a clue.

On Tuesday, 24 June 2025, the bar held a party for their main distiller, with a DJ. Perhaps 20 people attended. Still, there was not even enough food. And the rude new staff actually chased several regulars away, including myself.

When we left, Carlo insisted we stay for a beer to talk. The bar staff said no. Who is actually in charge here?

Carlo then asked that we meet with him, to understand what to do differently, or what’s gone wrong. The meeting was meant to take place the following day, Wednesday 25 June 2025.

We are still waiting for that call.

We are a group of 10+ who live in the area, who loved everything the place had to offer in the first few months. We won’t be back again.

Should you choose to, visit when the kitchen is open to taste Eliot’s fantastic food. Go on the weekends to be served by Annalise, Jack or Skye.

Maybe, The Bonnington will survive. Grow, adapt, improve. But with a hefty yearly lease from Star Pubs, and in a listed building, their future looks tough.

Cocktails from £8.50 Beer from £6 Snacks from £3 Small plates from £5 Large plates...

One of the few good things to come out of the pandemic era for me was the rediscovery of this fantastic food pub.

It opens for breakfast on the weekend, and always early enough for brunch. Pancakes, big veggie breakfasts or traditional grub. It's all good.

Tip; the area downstairs is better for dining, perfect for 1 to 4 people but later groups should book.

I'm trying to work my way through the menu but keep on getting distracted by the specials. Make sure you find out if they have any specials before ordering.

Portions are good and the quality is top notch. I'm constantly impressed at how swiftly The Bonnington Leith gets good food out of the kitchen. It's absolutely an watery I'd consider if I was feeling time pressure.

The pho and the burgers are my top recommendations, so far.

It's also worth calling out the staff for being great. After all, they're one of the reasons the service is so slick. They're friendly and knowledgeable. I'd not be shy about asking them for help, thoughts or opinions.

Furthermore, I've seen how well the team here makes sure COVID rules are followed. It makes me feel safe. Masks are worn and people sign in.

Tip; not on the menu but worth knowing ise that there's often a stash of Gingerbeard Baking goodies to sample.

Tables and toilets are clean. Doggos welcome. I've avoided busy times and the atmosphere has always been great.

May 2022 update - still great

[October 2022 update - new owners, new paint job and menu. It's a smaller food selection than before, I miss the outside fun paint but my first...