Roberta Hall McCarron and Shaun McCarron have reopened Leith restaurant Eleanore with a new bistro format and bar.
The change sees the 20-cover restaurant move away from its evening tasting menu in favour of a set menu built around Scottish bistro dishes, with a more flexible service style. Guests can now use the space for dinner, drinks or bar snacks.
Head chef Hamish McNeill is running the kitchen, supported by the existing Eleanore team.
The relaunch also brings operational changes behind the scenes. The refurbishment includes a full kitchen refit, while the dining room has been reworked to bring back the banquette seating associated with The Little Chartroom. The former kitchen counter has been removed and replaced with a dedicated bar for walk-in trade and pre or post-dinner drinks.
Wine remains a key part of the business, with a list of around 25 bottles available by the glass, carafe and on draught, as well as a small aperitivo cocktail list. Selected bottles are also available through Coravin. Much of the list comes from Helix Wines, the importing business founded by The Little Chartroom with Ardfern, head sommelier Finn Porelli and operations manager Johanna Cole.
Roberta Hall McCarron said, “We wanted to take Eleanore back to its roots, giving guests the freedom to shape their own experience, from how long they stay to what they spend. There’s a lot of nostalgia tied up in this restaurant for us, and this felt like the right moment to reinterpret that in a way that reflects how people want to eat now. By bringing our kitchens and wine collections closer together across Eleanore, The Little Chartroom and Ardfern, we can operate more thoughtfully and pass that value on to our guests, without compromising on quality.”
Eleanore opened in 2021 as Hall McCarron’s second restaurant and is named after a childhood boat owned by her family. It was listed in the Michelin Guide and named Restaurant of the Year at the Edinburgh Restaurant Awards in 2022.