Makars opened in April 2015, and we have been proudly serving our traditional, flavour-packed dishes ever since. One of our first 5-star reviews called us a “little gem,” and the phrase stuck—it perfectly captures what we aim to be.

We source the best local ingredients, ensuring top-quality meats and produce in every dish. Our lamb is at its finest in autumn when wild fed on Scotland’s uplands, and our Scotch beef reflects the grazing season and the rich vegetation of our countryside. We are proud members of the exclusive Scotch Beef Club, ensuring the highest quality meats sourced from trusted farms.

As a chef I am conscious that meat is a treat, and we should make the most of the entire animal to justify this. A good example of this is that we are one of the few restaurants that make our own haggis in-house, cooking it each morning from our prime trimmings, drippings as well as the “pluck”. 

Our passion extends beyond meat, our plant and mushroom dishes are just as carefully crafted. In fact, we even grow our own mushrooms at our Summerhall farm to bring you something magical at a fair price!

We often read online about the “hype” of Makars, and yes sometimes we find it surprising that guests rave about our comfort food and friendly service. But we love what we do, and it is a joy to see guests return year after year. We hope you enjoy your visit and look forward to welcoming you back soon!

Yours

John Stamp

Chief Makar

Our restaurants are open all day for relaxed dining or lunch. From ladies who lunch, to that all-important business deal dinner.

Our Edinburgh restaurant is blessed with incredible views over the city. We have a small terrace with amazing sunsets on one side and Makar’s Court and its 17th century buildings (once home to Robbie Burns himself!) on the other side.