The name Kyloe, an old Scots word for Highland beef cattle, was chosen for the restaurant as it represents the strength and versatility of Scottish beef produce. We use cuts from pedigree Aberdeen Angus – supplied by some of Scotland’s top farms and butchers – to bring our customers the best possible steak experience.
When selecting suppliers, Kyloe’s award winning head chef David Haetzman was not only looking for a fantastic product but for suppliers who take provenance seriously. Hardiesmill, based in Gordon in the Borders, was chosen as one of Kyloe’s main beef suppliers thanks to the owners’ rigorous approach to breeding, feeding and handling. Read more about their fascinating story on their website at www.hardiesmill.co.uk.
Using a selection of traditional cuts, along with some more unusual cuts chosen for their texture and flavour, David has created an innovative Grill Menu. This is complemented by our robust a la carte menu which features Scottish seasonal produce, responsibly sourced and simply prepared to create a series of compelling dishes, including a tasty shellfish section and mouth-watering desserts created by our in-house pastry chef Amanda Jordan.
Our unique and interesting wine list has been sourced through numerous wine merchants and features Kyloe’s signature wine ‘Angus the Bull’, a South Australian Cabernet Sauvignon which is the ideal complement for your steak.
We trust you will enjoy the Kyloe steak experience, and look forward to hearing your feedback.
Sunday – Thursday 12pm – 10pm
Friday & Saturday 12pm – 11pm
Don’t just take our word for it…
Check out some of the recent press about Kyloe:
The Scotsman – Gaby Soutar
“It was the perfect ending to a proper steaky blow-out. I’ve got a feeling that this place will fill a gap in the market.” – Read full article online
The Sunday Herald – Joanna Blythman
“Kyloe makes an impressive job of reinventing the tired old steakhouse concept to fit a changed 21st century landscape, while still addressing a popular, non-exclusive audience.” – Read full article online
The Edinburgh Evening News – Lindsay Robertson
“Kyloe’s raison d’ entre is to celebrate the beauty of its meat in all of its splendour, and within its walls the coo has certainly found a place to call home. The passion of the chef was clearly contagious.”
Scotland on Sunday – Richard Bath
“Kyloe is a welcome addition to the fabric of Edinburgh’s dining-out landscape”
BQ Business Quarter
“It’s always a good sign when you want to book in for dinner before you even leave. ”
Lunch quest Edinburgh
“My fillet was the best steak I’ve had in a restaurant in the UK” – Read full article online
“We had a great meal and enjoyed a warm welcome and friendly, attentive service. If you enjoy a good steak, Kyloe is the place to go!” – full online article can be read here
Jemma Eat World
“There’s been a fair amount of buzz about this new arrival on the Edinburgh dining scene, and to be honest Kyloe is exactly what Edinburgh was missing. Sure there are loads of places that do a mean steak, but until now there hasn’t been somewhere that celebrates meat as much as Kyloe.” - full online article can be read here
“Our trip to Kyloe will be hard to beat. Over and above perfectly cooked steak and delicious accompaniments, there was excellent service from knowledgeable staff, who were clearly advocates of their trade. This only helped to make the experience even better, and one we would happily repeat.” - full online article can be read here
The Fox’s Feast
“I will definitely be coming back to Kyloe to experience more of their gourmet steaks, and I urge you to get yourself booked in to this restaurant!” - full online article can be read here