Chef Stuart Ralston’s Michelin-starred Lyla restaurant in Edinburgh, will add the four bedrooms within the Georgian Townhouse to the experience, ushering in a new era for Lyla, as Mr Ralston pursues a second Michelin star.
The townhouse, located on Royal Terrace will take in the former 21212 rooms to become a part of Lyla, from mid-February.
Set across the floors of the townhouse, the renovated rooms will be restored with Glasgow based interior architects Scarinish Studio.
The rooms allow the natural structure of the townhouse to come through, with lofty ceilings and detailed cornicing, large sash windows and light washed oak chevron flooring.
There will also be the addition of a private dining room, available to 12 guests, to open late April, on the first floor by the drawing room.
A sculptural solid oak table will be the centrepiece, outfitted with curated crockery and illuminated by individually crafted lighting. The building’s original fireplace will be reinstated, bringing back its Georgian beauty.
Suites will be painted with unique tonal Bauwerk lime wash, and designed with soft, neutral toned, Bouclé upholstery, rich velvet and marble integrated into bespoke joinery.
All the rooms will be dressed in Scottish designs with fabrics from the Isle of Bute, cushions by Roros Tweed and throws by Hilary Grant lighting pieces by Tom Dixon and Parisian DCW éditions.
Tiling by Domus - also used in Lyla’s drawing room bar - is a nod to Edinburgh's maritime past.
Guests will be greeted with aperitif, charcuterie and snacks, before being shown to their rooms.
Each will feature minibars stocked with Lyla’s own batched cocktails, Champagne and caviar, as well as shelves filled with Lyla’s own products.
The dining experience begins in the drawing room, where the dry aged fridges are located.
Welcomed with snacks like Alp blossom cheese, onion with quince and lobster, trout roe and sake as well as cocktails and champagne from the trolley. For the main event, guests move downstairs into the 28-cover dining room and open kitchen.
Stuart Ralston and his team cook with Scottish produce, classic French techniques and subtle Japanese influences.
Dishes include Scottish langoustine, burnt apple, sorrel; chawanmushi, North Sea crab, kombu and dry aged duck, fig, XO finished table side.
Curated by award-winning sommelier Stuart Skea, wine and soft pairings are available alongside an extensive wine list focused on both new-age and old-world small domain bottles.
Come morning, breakfast is served in the rooms with views of Royal Terrace, one of Edinburgh’s streets set within a UNESCO World Heritage Site. Laid out on bespoke tableware, Lyla’s pastries and charcuteries, compotes, fresh cheeses, eggs and home-cured bacon are served.
Of the rooms, Stuart Ralston said: “This next chapter means we can give guests the fullest expression of Lyla.
“The expansion of Lyla allows for another layer to offer our guests, this experience is something I have always wanted us to move towards, and is also us moving into a pursuit of a second star, an opportunity to refine every detail and push ourselves further.
Stuart Ralson opened Lyla in 2023, which gained its first Michelin star in 2025, earlier this year he also created Aizle Hospitality Group - named after his first restaurant - alongside Jade Johston.
They opened Parisian bar à vin Vivien and cocktail bar Vinette in October 2025, joining their two bib gourmand restaurants; Noto and Tipo.
Overnight with dinner for two at Lyla is priced from £650 including breakfast. Rooms without dining experience are from £310 including breakfast.
