Over the years we have been fortunate to eat in 1000s of different places. Small, big, good, bad, eccentric, snooty, vague, pop-up, average, in fact the whole jing bang but one place that had so far eluded our taste buds was 21212 in Edinburgh. Mixed verbal and written reviews from friends had failed to excite us when they opened which was ages ago and with a celebration afoot it was such an obvious omission in our culinary journey we went for it.<\/p>\n <\/p>\n 21212 is on Royal Terrace a lovely Georgian street off the top of Leith Walk in central Edinburgh and just round the corner from our very own Howies Waterloo<\/a>. So taxi for Howie off we went for a birthday lunch.<\/p>\n <\/p>\n We were greeted with a big smile which immediately dispelled the previous rumours of pretentious nonsense and shown into the dining room which is plush, in muted bluey, greys, with up holstered cream chairs, soft furnished booths, linen tablecloths, and a contemporary chandelier. Despite the age of the room and \u00a0the well known listed building nightmare restrictions in Edinburgh the kitchen is visible through a Perspex wall at one end of the room – a masterful design element and compelling if the process of food preparation fascinates.<\/p>\n <\/p>\n Luckily we weren’t facing the kitchen as we ould have just stared in like a pair of dafties no we were shown to a booth facing the other way. Result. No sooner had had we sat down we were offered water and 3 wee dishes olives, crisps and well I am not sure what the third thing was \u2013 were delivered. The 3rd mystery dish looked like it held tooth picks but by now we were too busy marvelling at the menu to enquire what they were. A la kazaam. (whatever that actually means) Foodie heaven.<\/p>\n <\/p>\n The smiley sommelier offered us a drink \u2013 champagne \u2013 well its only once a year \u2013 English champagne he described it as\u00a0 strawberries and cream \u2013 Sold!\u00a0 And he was right it was just that – perfect. A lush start.<\/p>\n The name of the restaurant 2 1 2 1 2 \u00a0describes the menu.<\/p>\n Two starters to choose from<\/p>\n 1 soup<\/p>\n 2 main course to choose from<\/p>\n 1 cheese<\/p>\n 2 sweets to choose from.<\/p>\n <\/p>\n You can have 3 or 5 courses. We decided to go for 3 leaving the soup and cheese and just order and share the lot which saved a lot of humming and hawing. We were both keen to try everything so this was an easy option.<\/p>\n The\u00a0 mind boggling number of elements to each dish was something we were both looking forward to experiencing. At Howies we celebrate simple. You know the sort of thing, slow cooked lamb shank, roasted vegetable with creamy mash\u2026equally as valid as this other extreme. \u00a0 Howies food ethos the ABC of simple yet perfect (well I would say that) \u00a0and then 21212 at the other end of the spectrum -more Stephen Hawking in sanskrit.<\/p>\n <\/p>\n Home made bread arrived fresh & yeasty , soft and utterly irresistible I had to say no after my first slice or I would have had a loaf before the main event. \u00a0You help yourself to as many slices as you want there was none of that\u00a0 individual slice delivery type thing which again dispelled the now myth of snooty nonsense.<\/p>\n The place was busy. Every table virtually full. It is graduation time but nonetheless is shows recession or not people will push the boat out if they feel the need.<\/p>\n Its impossible to list the ingredients \u2013 we kept the menu at the table during our meal to refer to as we tasted each morsel and texture. Remarkable. To write this down would have taken away the pleasure of eating it. To forensically list each thing would look impressive but by the time I had done that the meal would have been cold and more to the point my lunch partner would have scoffed the lot. So I find myself saying \u2013 trust me I\u2019m a foodie. Delicious and despite the eye popping number of different elements all present and correct. I have copied an example of their menu below so you can see what I am withering on about.<\/p>\n There was a sliver of something fabulous we could not name nor guess so we asked. The answer was a dried gherkin. I\u00a0 had guessed at liquorice but I was well off course. A dried gherkin the sort of thing I scraped off the floor of my fridge as a student and binned with the aid of a rubber glove , My how things change,<\/p>\n We deliberately ate slowly.<\/p>\n It\u2019s an intimate space.\u00a0One to relish not write about at the time.<\/p>\n As we paused after our main course extravaganza. The call of the cheese was \u00a0too strong to ignore so it was duly ordered as the birthday boy is a fromagaholic. 9 pieces of cheese \u2013 yes nine –\u00a0 a cut and presented in a wheel shape with a plate teetering with different crackers, biscuits, slivers of homemade crispbreads, the favourite Pittenweem chunky oatcake. There was a man who spoke fluent fromage and he talked through each one. There were goats, ewse, coos . They were from all over and the one that had us hooked was called Morbier.<\/a><\/p>\n Good memory? No not really I texted myself as I knew the second I tasted it I had made a friend for life.<\/p>\n Sweets next. One trifle. To say trifle is to say pure mathematics is the 2 times tables. The other option a cr\u00e8me brulee but again tis is the understatement of this millennium to call it just that.<\/p>\n Presentation and taste again impeccable.<\/p>\n Only one mystery. Everyone at this point is given a tiny cardboard scoop of oaty milk – it tasted like Alpen soaked milk – not sure that that was all about but horsed it anyway. Perfectly nice taste but nothing special andwould have been just as happy without it.<\/p>\n Conclusion. The atmosphere was relaxed and elegant<\/p>\n The staff friendly and knowledgeable<\/p>\n The food \u2013 well I think you get the gist \u2013 it was outstanding.<\/p>\n Remarkable imagination, execution and delivery and most important of all taste.<\/p>\n A feast for the eye and the palate.<\/p>\n So\u2026.we are happy in our restaurant niche and they are happy in theirs.<\/p>\n Vive Le Difference!<\/p>\n Google 2 1 2 1 2\u00a0 and you get endless 2 for 1 vouchers which I suspect will not be valid for this restaurant \u2013 click here though and it will take you the website Restaurant 21212<\/a> if you are a foodie it is an experience not to miss. Yeh it\u2019s not the cheapest option in town but it is something you will remember for a long time to come.<\/p>\n MENU EXAMPLES FROM WEBSITE<\/p>\n This is one main course.<\/strong><\/p>\n Chicken Curry, Pineapple & Artichokes<\/strong><\/p>\n Slow Cooked Breast Of French Corn Fed Chicken,<\/p>\n Artichokes, White Cauliflower, Breakfast Radish,<\/p>\n Anya Potatoes, Saffron Onions & Pineapple Confit,<\/p>\n Soft & Crispy Pancakes, Coconut Shards,<\/p>\n Piccalilli Mayonnaise, Argon Oil<\/p>\n <\/p>\n 3 course lunch \u00a328 \u00a0 4 course \u00a0\u00a338 \u00a0 \u00a0 \u00a05 course \u00a352<\/p>\n Dinner: \u00a368<\/p>\n <\/p>\n![\"\"](\"https:\/\/alisonsdiary.com\/wp-content\/uploads\/2012\/07\/images-1.jpeg\" "\\"images-1\\"")
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\nGee food in such detail is hard work to produce.<\/p>\n