Downstairs ... but up there with the best

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Looking for somewhere quiet and romantic for an intimate encounter in Edinburgh, then book a room in the west end .... sorry, make that book A Room in the West End.

Part of the charm of this cosy and welcoming restaurant is its tiny alcoves, set out for two, which magic you away from the hustle and bustle into a private dining experience which is just that extra bit special.

It sits downstairs in the popular Teuchter’s pub in William Street in the capital and is part of the ‘Room In’ chain with venues in the city centre and Leith.

Someone who’s eaten in the city centre restaurant inists we give it a try. If it is anything like its West End sister we won’t be disappointed.

Upstairs, Teuchters, named one of the top 100 bars in the UK by Famous Grouse and a Scotch malt whisky ambassador, was jumping. And its Grub in a Mug menu, offering things like Cullen Skink, was tempting. But we were here for some serious eating … and that’s what we got.

Neither the menu nor wine list are huge – though you do have the option of bringing your own bottle - but there is certainly something for everyone.

For a starter Myra went for the warm roast pear and date scone served with Strathdon blue creamed cheese and water cress salad, which she deemed delicious. Mine was a strip of North Sea plaice wrapped round a king prawn and coriander roulade, sitting in a pond of orange and ginger buerre blanc.

Choosing the main course was difficult, the menu hosting a rich range of tastes and fine Scottish produce.

We both went for fish – passing up on offers of duck, chicken and pigeon and a 10 oz chargrilled sirloin served with haggis.

Myra went for the pan seared fillets of mackerel, drawn by the accompanying wilted curly kale and chickpeas with a red pepper and caraway coulis.

I chose roast fillet of Kinlochbervie ling. Its tender flavour and flaky texture went well with the sweetness of roasted cherry vine tomatoes and the spicy bite of chorizo. Along with shallot sauteed new potatoes and rocket pesto it made for a tasty and filling experience.

We were given just the right amount of time to let that get down before being asked if we wanted dessert. Well you’ve got to!

The baked orange and whisky cheesecake came with a coffee syrup and was amazing, but not too much to stop me finishing off Myra’s pick of five Scottish cheeses, along with spicy oatmeal biscuits.

All-in-all a very nice night.