The West Room Bar & Cichietti launch party

Beetroot cured salmon with pickled kholrabi, home-made ravioli with butternut squash, parmesan and chilli croquette and Weekend in Venice, the cocktail. The Westroom

Beetroot cured salmon with pickled kholrabi, home-made ravioli with butternut squash, parmesan and chilli croquette and Weekend in Venice, the cocktail.

We went to The Westroom in Edinburgh’s West End to celebrate its launch as Edinburgh first cicchetti bar. A couple of proseccos and meatballs later we were very happy.

The West Room was bought by Stefano Pieraccini (and family) in the spring and has now been refurbished. Stefano, whose family is  known for The Seafood Ristorante in St Andrews, wants The West Room to reflect his family’s Italian roots. The West Room serves cicchetti – small dishes served with drinks in Venice – and eaten like tapas. What’s a simple snack in Venice is an exotic delight in Edinburgh: mushroom arancino with truffle mayo was fab, the home-made butternut squash ravioli inspired and the beetroot cured salmon subtle and served with lovely touches. There are meatballs of different kinds, bruschetti,  cheese, and bar snacks. Oh, and desserts.

We’ve long been fans of The West Room for its excellent breakfast (still being served), but now have a great reason to be there in the evenings too.

We also got a taster of ‘A week in Venice’, their cocktail for Edinburgh Cocktail Week. A refreshing peachy take on the Negroni with a good hit of Kinrara hibiscus gin.

The West Room

3 Melville Place
Edinburgh EH3 7PR

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About Caroline von Schmalensee

Cooking, eating and drinking is fun as well as necessary. I do food for fun and I write for a living. Good food makes the world a more delicious and satisfying place. Good writing, meanwhile, can make the world a less confusing place.

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