RUSK & RUSK, an independent Scottish restaurant group, has announced its award-winning dining concept, The Spanish Butcher, is opening in Edinburgh.
The Spanish Butcher will open a 90-cover restaurant on North Castle Street in spring 2024.
The a la carte menu will combine vibrant Spanish and Mediterranean-inspired flavours and the very best homegrown produce from Scotland’s larder.
Diners can expect a range of cuts of steak and fresh seafood on the menu. These cuts include the restaurants famous dry-aged prime rib of beef or porterhouse cuts from the Rubia Gallega breed of cattle native to the pastures of Galicia in north-western Spain.
Other dishes include grilled Presa Iberico, 30-month aged Jamon Iberico de Bellota, whole roasted Shetland monkfish on the bone with chorizo and caperberries, grilled octopus, as well as Scotch steak and whole roasted suckling pig to share.
Plus diners can look forward to The Spanish Butcher’s now legendary appetisers (including Gordal olives, Padrón peppers and Manchego truffle chips).
Speaking about the new opening, James and Louise Rusk, co-founders of RUSK & RUSK said: “We are excited to be bringing The Spanish Butcher to Edinburgh and can’t wait to open our doors in spring 2024.
"We have always been champions of really great ingredients grown here in Scotland, and likewise, food is very much central to Spanish culture.
"The depth of flavour our customers will experience at North Castle Street when these two culinary landscapes combine will be extraordinary.
"Restaurants, for us, are about evoking emotion and creating memories. People not only expect great food and service, but a relaxed, atmospheric space, and we hope our customers love the stylish neighbourhood vibe of The Spanish Butcher in Edinburgh.
"We look forward to sharing more of our plans over the coming months.”
