Review on Bistro Provence

Formerly, Daniel's Bistro, it has now morphed into Bistro Provence, an award winning French restaurant facing the majestic Scottish Executive Building in Leith and close to the Ocean Terminal. It's owner is French born Michael Fons who has worked in a number of well regarded British restaurants over the years including La Garrigue, where he spent a year and half as Restaurant Manager and more recently Michelin-starred Gidleigh Park in Chagford, Devon, before returning to Scotland to open his own venture. The modern restaurant is light and airy with full length glass windows and contemporary white leather chairs set against pale polished wood tables.

Paul Malinen the former Head Chef of La Garrique in Edinburgh spearheads the kitchen team, having worked at a number of top restaurants including, L'Escargot in Soho. Open your account with scallops with herbs croute, carrot mousseline and lemon dressing or meat fans will enjoy the ballotine of guinea fowl with puy lentils and juniper berry sauce. Main courses pick up the theme with stuffed French rabbit with celeriac fondant and creamy mustard sauce or a traditional bourride of sea bass with piperade and fennel salsa. When it comes to desserts you might see bitter chocolate tartlet with pistachio ice cream or lemon parfait with sablé, lemon and thyme syrup.

There's a well thought out wine list to complement the food and attentive and courteous service is provided by the friendly waiting staff.

Bistro Provence is also featured in: Michelin Guide, AA Guide

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Paul Malinen

Restaurant Opening Times

Lunch: 12.00 - 2.30pm Tue-Fri (12.00 - 10.00pm Sat & Sun)
Dinner: 6.00 - 10.00pm Tue-Fri

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Bistro Provence

Facilities at Bistro Provence

  • Pre theater meals
  • Vegetarian menu
  • 45 covers


Bistro Provence
88 Commercial Street

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Bistro Provence Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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