about us
Our Story
Our Story
Our Story
Under The Table brings to life conversations and ideas that have been fermenting for over six years. An ingredient focussed restaurant with strong links and references to classic European cuisine, taking inspiration from the Bouchon's and Osteria's of France and Italy that we love, where wine lives front and centre and warm hospitality is ever present.
Our Menu
Our Story
Our Story
Our menu will change and develop with the seasons and with the availability from our fantastic core of suppliers, growers and foragers. We strive to bring the very best of ingredients that Scotland has to offer to the table.
We want to pay homage to and share the dishes we love from classic European menus, shining a light on these dishes whilst giving them space to grow.
Our Team
Our Story
Our Team
Sean Clark, Chef/Patron of The Table for over eight years, with further experience of cooking at some of the best restaurants in London, Rome and Milan and Paul O'Donoghue, with over 25 years experience in the Restaurant and Wine Trades, come together to create a new dining experience in the heart of Edinburgh's New Town.
Where it all began - The Table
The Table
Before there was Under The Table there was The Table - Edinburgh's first concept fine dining restaurant based around a single sitting, blind degustation menu. The Table roars into it's eleventh year, headed up by Chef Sean Clark, plating dishes of detail, beauty and exceptional flavour for 10 guests a night, in an intimate and inviting setting. This is where it began for us and many of the ideas and flavours that grace the menu's of Under The Table have migrated from our little big sister.
Seats for The Table are released on the 1st of the month prior at 12:00 (GMT), for more information and booking visit www.thetableedinburgh.com
