Zucca at The Lyceum

New to Edinburgh, Zucca opened its doors in August 2007. I always think there is something extra romantic about a restaurant within a theatre, and here at The Royal Lyceum the emphasis is uncompromisingly Italian, so even more romance around.

The moving spirit behind this enterprise is Richard Glennie, formerly head chef at the Santini Restaurant at Edinburgh's Sheraton Hotel, and Channings Hotel, where his 2 AA rosettes were generally seen as more than well earned, and Giacomo Drago Ferrante, also previously at the Sheraton, where he was Food and Beverage Manager.

Open to theatregoers and more humble mortals alike Zucca offers a splendid range of Italian dishes, starting with diver scallops with caponata, or Parma ham with seasoned figs, honey wild rocket. Italian cooking produces brilliant soups and here the chickpea and vegetable soup with pasta and toasted crostini makes a warming dish for any time of the year.

They source local produce from the farmers market, such as Puddledub pork and Hamilton lamb featuring along side organic vegetables from Phantassie.

The desserts, on top of the usual classic such as Tiramisu and panna cotta; offers a great selection of interesting choices reflecting seasonality. The wine list, although strictly Italian offers a good choice of different styles at sensible prices.