Located at 130 George Street next to The Roxburghe Hotel by Charlotte Square, BABA’s bespoke charcoal grill will be the centrepiece of their open kitchen, where carefully-sourced Scottish lamb, beef and seafood are spiced and grilled – Levantine-style – over coals, side by side with whole cauliflowers and harissa pumpkin.
Traditional mezze such as hummus with zhug and baba ganoush and muhammara, will be served alongside their twist-on-the-traditional… beetroot, hazelnut, orange & whipped feta, smoked salmon & keta taramasalata with pickled cucumber, and kibbeh pastry – given a Scottish signature at BABA – with haggis replacing the customary lamb.
Pickles, pomegranate, rose, za’atar, spices and molasses will be as present behind the bar as they are in the kitchen at BABA. In front of artwork of a recumbent, lounging hookah smoker – Mr. BABA is his name – their bar team will mix cocktails, including apricot, mint, cumin & honey; BABAllini; pistachio, chocolate & mint julep; and sumac & Persian white limeade.
This exciting new project is the result of a partnership between Ox and Finch‘s Jonathan MacDonald and Daniel Spurr, and Katherine Arnold and Robbie Bargh from London-based Gorgeous Group; a company at the forefront of global restaurant and bar concepts and designs; with the aim of introducing the vibrant flavours of the Levantine kitchen to Edinburgh.
To lead BABA’s kitchen brigade, David Barnett has been appointed as Head Chef. Glasgow-born David joins the team following a number of years heading the kitchen of 3 AA Rosette recipient The Torridon in Wester Ross.
(Left to Right.: David Barnett, Head Chef; Jonathan MacDonald, Managing Director; Daniel Spurr, Chef Director)
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BABA, 130 George Street, Edinburgh, EH2 4JZ