Wildfire — Restaurant in City of Edinburgh

The level of disappointment is indescribable.

On Christmas Eve, why would one go out? Perhaps for a dinner with a partner, family, or friends, expecting the experience to be worth the expense. Can a taxi be late for pickup? Of course, especially when you're located at a distance, and unfortunately, this is beyond your control.

The worst part is if you're delayed for a justified reason and have booked through OpenTable or similar services, you might face an unfair charge for being slightly late.

The food was underwhelming. Having tried various restaurants in Edinburgh and in over 16 countries, we expected better.

Regarding the service, we extend our thanks to the kind lady who assisted us with our belongings. Her kindness throughout the night was commendable, and she deserves recognition. However, the other staff member, a blonde lady, was noticeably rude. We understand that Christmas Eve is a time best spent with family or close ones, but this should not translate into negative attitudes towards customers.

Last part, wine was not taken as they mentioned that as per their license they cannot allow customers to take their own wine. This is only restaurants I heard such a thing in Edinburgh, what kind of license is that? But no worries, I'll check that and edit this part of review accordingly.

It's important to note that in today's world, many people have significant online followings, and a bad review can harm a business's reputation. Therefore, maintaining high standards in all aspects of service is crucial, particularly in the challenging business environment of the hospitality industry.

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1st off let's start with the absolute best part of the meal. Her name was Madison and her service was extraordinary. The Goat Cheese appetizer and the Haggis were absolutely amazing. The Tomato Basil Soup had the perfect texture and a wonderfully robust tomato flavor. However if I hadn't seen the Basil in the Soup I would have never known it existed. Trust this American Chef and sweat that Basil in a little olive oil and add it to the soup as you simmer the tomatoes and it will then be a homerun!

The cold smoke salmon was very disappointing. My guess is it was farm raised salmon as for this Washington State native, it left a lot to be desired. The Mussels and Prawn dinner would have been amazing had the kitchen taken the time to peel the shrimp first. Nobody can ever consider that a great meal when their fingers become messy when eating shrimp. Finally the Ribeye Steaks. We ordered 2 of then. They were cooked perfectly as we ordered. Yet this was the most bland Angus Ribeye I've ever had. Very little marbling at all and that is why we order a Ribeye is that marbling along with the 21 days hanging the restaurant boast about is not enough when you are afraid to use any salt or seasoning. A good chef could turn this restaurant into the best dinner house in Scotland with a little imagination because the front of the house staff is spot on and amazing. Step it up BOH you...

I tried this restaurant on the basis of its good existing reviews. Managed to get a table at short notice (best to book however) I was greeted by a very friendly waitress and seated with a jug of water and menu. Coat taken to be hung up, all good. The main course was a shoo in (steak) but I wanted a light starter so I chose the gravadlax which was superb in my opinion (recently gone off of smoked salmon) but I am not a Michelin guide reviewer. The service was not rushed in any way despite the restaurant being very small with less than 30 covers and a small team working away in the kitchen. I had an 8oz filet for my main and it was cooked to perfection. Double cooked chips and a small salad made it just right. I spoke to to the kitchen team and they were glad to receive good feedback. I can thoroughly recommend this little restaurant to anyone who appreciates steak and/or seafood (the smells from the kitchen were amazing) but book in advance if you want a late evening table. Oh and please... steak of this quality should not be...