Hood visits Tipo
I've been craving sunshine this week, perhaps due to the plummeting temperatures or the allure of watching tanned gods and goddesses on Love Island All Stars basking in the South African sun (don’t @ me!). It could also be attributed to my immersion in working on the spring issue, living in a make-believe world of lighter nights and milder days. So, when I heard that Chef Stuart Ralston had secured a place in the Michelin Bib Gourmand for his Italian dining experience in the heart of Edinburgh, I knew a visit to Tipo might provide just the escape I needed.
Nestled above Hanover Street, in what was the Edinburgh institution Dogs, Tipo exudes a light, modern, minimalist charm. Word of Tipo’s accolade must have spread quickly, as almost every table was occupied when I arrived at 1pm. Who knew Thursday lunch was such a big thing?
Joining me was none other than Sicilian chef, Sabrina Damiani, renowned for her discerning palate and uncompromising standards in Italian cuisine. We were both struck by the restaurant's understated, elegant decor, and even more so by our server, Lydia, whose expertise and warmth enhanced the entire experience. Lydia recommended indulging in two to three plates each, a suggestion that proved to be spot-on.
Our culinary journey began with zeppole, delicate savory Italian doughnuts perfectly complemented by finely grated pecorino cheese. Next, the burrata, sitting plumply atop a delicious cold Fra diavolo - garlic, tomatoes, and chili, served with fragrant focaccia, tantalised our taste buds with a symphony of textures and flavours.
The ricotta gnudi, paired with succulent prawns and shellfish bisque, was a standout dish that underscored Tipo's commitment to quality ingredients and impeccable execution. Meanwhile, the wild mushroom tortellini, adorned with Parmesan and tarragon, delighted Sabrina with its earthy aroma and subtle notes.
Even the seemingly simple side dish of tender-stem broccoli with hazelnuts and ricotta shone brightly on the table, its crispness harmonising with the creaminess of the ricotta and the crunch of the hazelnuts.
To cap off our meal, we indulged in the classic Italian dessert, tiramisu. Creamy, decadent, and expertly crafted, it met Sabrina's benchmark for authenticity and quality, being 'full of eggs, mascarpone, and coffee, no cream.'
In the company of Sabrina Damiani, whose discerning taste for Italian cuisine is unmatched, Tipo surpassed all expectations. From Lydia's impeccable service to the exquisite dishes that graced our table, every aspect of our visit was nothing short of exceptional. Tipo is more than just a restaurant—it's a testament to the artistry of Italian cuisine and well worth its recognition from Michelin.
Photography: Justin Rodrigues