This November 4a St Andrew Square will be transformed into a sophisticated yet welcoming dining destination for business lunches, intimate evening dining, private dining and special events.
Edinburgh restaurant-goers can enjoy Gaucho’s globally renowned steaks as well as specially created fusion dishes, such as haggis empanadas, made using locally sourced Scottish produce.
Diners will be guided through the menu via the Gaucho beef board – a selection of signature prime cuts, including lomo, ancho and cuadril - which are brought to their table by a highly trained, dedicated host.
Picture: Gaucho's wine room can be used for private events, supplied
Gaucho’s wine list will provide a choice of more than 200 exclusive Argentinian wines, alongside a wide range of Scottish whiskies, gins and an extensive cocktail menu.
Picture: a Gimlet cocktail from Gaucho's list, supplied
Director of Wine, Phil Crozier, is personally involved in the creation of many of the wines, including the Vina Patricia and Loro labels which are produced at Gaucho’s own vineyard in Mendoza.
From opening day, Gaucho will introduce all aspects of its brand to Edinburgh, including its famous Electro Brunch menu, wine tasting and beef masterclasses as well as its ‘mini Gaucho’ and ‘young Gaucho’ menus for families with children.
Gaucho’s Edinburgh location is a homecoming for the restaurant’s free-to-roam, grass-fed Aberdeen Angus beef which comes directly from 45 specially chosen farms known as ‘estancias’.
Originally from Scotland, Aberdeen Angus was first introduced to Argentina in 1879 by Don Carlos Guerrero.
https://www.instagram.com/p/BY1AeD1nFMS/?hl=en&taken-by=gauchoedinburgh
Today, all Argentina’s Aberdeen Angus are direct descendants of Guerrero’s original Scottish cattle – Cinderella, Aunt Lee and Virtuoso, the bull.
The launch of the Edinburgh restaurant will also see Chef Director, Jamie Robertson, return to his roots.
Picture: Gaucho
Born and raised in Bonnyrigg, Robertson worked alongside celebrity chef, Jamie Oliver, before joining Gaucho in 2012; overseeing menu development and supply chain.
Commenting on the new Edinburgh restaurant, Chef Director, Jamie Robertson, said: “Being from Bonnyrigg, this is something of a homecoming for me.
"I’m enjoying the opportunity to create exclusive dishes for our new Edinburgh restaurant that celebrate and fuse the provenance of Argentinian beef with Scotland’s enviable natural larder.
“If there’s one thing Scots know, it’s good beef, so I’m looking forward to bringing Gaucho’s world-famous menu back to a home crowd.”
Picture: Churrasco de Lomo, supplied
Tracey Matthews, Group Chief Operating Officer at Gaucho said: “Right in the heart of Scotland’s cosmopolitan capital, the iconic St Andrew Square provides an ideal location for Gaucho to open our flagship Scottish restaurant and bar.
“Edinburgh’s food and drink scene is flourishing and we see Gaucho making a significant contribution to this.
“We can’t wait to open the doors and welcome the people of Edinburgh to the Gaucho experience – one that combines quality food and great drinks with the highest quality service in an unforgettable environment.”
