What is it? The Gilded Saloon is a beautifully restored pub, bar, and dining room in central Edinburgh, with a 200-capacity performance venue downstairs. Upstairs, it delivers seasonal, locally sourced food that elevates classic pub dishes, alongside a strong cocktail list and well-kept pints. It’s a place you can drop in for a drink, settle in for lunch or dinner, or make a full evening of it by catching a show – all under one roof.
Who would it suit? Friends and anyone who loves elevated pub food, good drinks and a lively but grown-up atmosphere.
Location 47 Lothian St, Edinburgh EH1 1HB
Website thegildedsaloon.co.uk/
In noted’s opinion…
ABOUT THE VENUE
There are some places that weave themselves into your personal history, and for me, this building is one of them. If I say that as Negociants it was once my regular haunt, I’m probably giving a lot away about myself. But I remember the late-night nachos and pitchers of margarita fondly. And it’s great to see the space in such good hands again.
Opened last summer, The Gilded Saloon is a beautifully renovated bar and dining room upstairs, dressed in forest green upholstery and dark wood panelling. A 200-capacity performance venue sits downstairs. It would seem you don’t need to roam too far for a good night out. Situated opposite Bristo Square, the first thing you notice is what’s missing: a student-heavy crowd. Instead, you’re met with a mixed clientele, friendly and efficient staff, and a really good vibe.
ABOUT THE FOOD
The food here really hits the mark. It’s sourced from local suppliers and overseen by Tomás Gormley, the chef behind Skua and Cardinal, who was appointed Executive Chef following the success of his Coop fried chicken pop-up residency at the pub. The kitchen is led day-to-day by Josh Rich (formerly of Spry Wines and The Cellar Door) and turns out seasonally led food that takes familiar pub classics and elevates them into the kind of dishes people want to eat, with a tasteful twist.
We slid into a booth and eyed up the innovative cocktail list (one I’ll return to explore properly), but for now kept things classic with a well-poured pint of Guinness and a fiery Bloody Mary.
I couldn’t be here without ordering the chicken in hot fermented sauce, a dish made famous through Tomás’s festival pop-ups. Sticky, spicy and deeply satisfying, it was excellent though, in our opinion, slightly outshone by the melt-in-the-mouth pork skewers, which deserve their own moment. Dark and glossy in their glaze, resplendent on pretty vintage crockery, and insanely good.
We could have stopped there, but it felt like a pie kind of day. I went vegetarian, while across the table, the beautiful beef shin suet pie, made using Scottish beef from The Free Company, was keenly tucked into, served with fries on the side, of course. I’ve always believed you can judge a good pub by its chips. These pass with flying colours.
WHAT WE THINK ABOUT THE GILDED SALOON
There’s a lot more to discover at The Gilded Saloon. I’ve heard the chicken and chips are a total winner and that the Sunday roast is something special too, giving me plenty of reasons to return. Next time, I’ll throw in a show.
At my age, I might once have dismissed this place because of the pub vibe and location. I’m glad I didn’t. It still feels like a secret, but it has all the signs of becoming an Edinburgh classic in the near future.
* Laura Wood visited The Gilded Saloon on 1st November 2025. This visit was a press invite but every word and opinion is our own.
