“The place has an upscale vibe but is much easier on the pocket.”
17:02, 15 May 2026
Marvel icon Joe Russo (centre) is photographed here alongside the restaurant’s founders Sean Clark and Paul O’Donoghue(Image: Ian Georgeson)
For the Daily Record’s latest Restaurant of the Week, we are taking a look at an Edinburgh restaurant with a surprising link to one of the most successful movies of all time. Not only that, but it has earned near-perfect reviews from diners thanks to its mouthwatering dishes.
Under the Table is a contemporary bistro in the heart of the Scottish capital’s stunning New Town that specialises in tasty food inspired by Europe. Its dishes change and develop with each passing season and depending on the availability from its suppliers, growers, and foragers.
Even if you have eaten at Under the Table before, you probably won’t realise that the restaurant was backed by Hollywood director and producer Joe Russo. Russo, who is best known for directing Avengers: Infinity War and Avengers: Endgame alongside his brother Anthony, invested in the restaurant after tasting chef Sean Clark’s cooking.
Clark previously worked at some of the most popular and renowned restaurants in cities such as London, Rome, and Milan. He launched Under the Table with business partner and former wine merchant Paul O’Donoghue with the aim of creating an ingredient-focused restaurant with references to classic European cuisine.
As reported by DRAM Scotland, co-founder Paul O’Donoghue previously said: “Under The Table brings to life conversations and ideas that have been fermenting for over six years. We will be an ingredient focused restaurant with strong links and references to classic European cuisine, taking inspiration from the Bouchon’s and Osteria’s of France and Italy that we love, where wine lives front and centre and warm hospitality is ever present.”
Under the Table offers four distinct dining experiences, with customers able to enjoy an à la carte dinner menu between Tuesday and Saturday, a prix fixe lunch experience between Tuesday and Sunday, and a family-style lunch or dinner feast for group bookings of 14 people or more.
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Among the dishes available on the à la carte menu are roast cauliflower with béchamel, blue cheese, and walnuts, venison loin with Pomme Ana, kale purée, and sauce Bordelaise, and chicken breast with mustard buttered ratte potatoes, and spring greens. Diners can also enjoy desserts such as tarte Tatin with vanilla ice cream and raspberry profiteroles and crème patisserie.
Meanwhile, the prix fixe menu includes starters like prawn toast with herb mayonnaise and furikake and buttermilk fried game fritters with peach hot sauce. Mains include moules mariniere with soda bread and presse chicken thighs with mustard buttered ratte potatoes and spring greens.
On Google, Under the Table has a near-perfect rating of 4.9 out of five based on feedback from more than 900 customers. Diners have singled out the restaurant’s central location, affordable prices, portion sizes, and incredible flavours as some of its many standout features.
One shared: “The place has an upscale vibe but is much easier on the pocket. The food looks pristine from start to finish and some drinks are on offer as well.
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“The octopus on sourdough, the fillet of cod and the panna cotta were spot on in presentation, taste and portion size. But the showstopper of the evening had to be the onion tart (or as I mentioned to the staff there—the best thing that can happen to an onion). It was sweet and savoury, and is fit to be a starter or even a dessert.”
A second echoed: “This was our third visit and we cannot recommend the restaurant enough. it is extremely central, only a five minute walk from Princes Street. The staff, food, atmosphere, are all amazing.
“If you live or are visiting Edinburgh then you should make a point of visiting Under the table, you won’t be disappointed.”
More information about the restaurant can be found on the Under the Table website. For further food inspiration, find a selection of the Daily Record’s recent Restaurants of the Week below: