Coyaba

There are not too many Jamaican restaurants anywhere in Britain and so far as I know Coyaba has a clean sweep in Edinburgh, possibly even Scotland. For those who like their ackee with saltfish and many variations of jerk, this is the place though whether jerk haggis is yet an option I seriously doubt. So in the very Scottish Buccleuch Street you suddenly find yourself plunged into a colourful, tuneful world of Rastafariana which, on a day when Auld Reekie is feeling out of sorts can be very uplifting.

Fish plays a great part in the Jamaican diet, with MoBay Janga, saltwater prawns poached in coconut milk and steamed with okra and sweet pepper a truly delicious dish, or the hitey-titey halibut traditionally seasoned and cooked as brown stew, rather different from cullen skink. Chickens may run around untended in Jamaica, but they are not unloved and form a staple part of the diet, with jerk chicken as a front runner. A rich and spicy goat curry is a popular and unique dish.

Vegetarians fare well and ital bean stew is made from red kidney beans, potato, sweet potato, pumpkin, carrot, okra, tomato and onion, plus a few other bits and pieces when available, all simmered with coconut milk and a little hot chilli to make a substantial and nourishing meal if that's your bag.

The traditional Jamaican rum cake is renowned and most other Jamaican desserts are for the sweet of tooth, but the real kick comes with the cocktails many of them featuring the well-known Jamaican rums. Together with the reggae sounds, the bright primary colours and the general air of jollity this is the place for a good night out at any time.