Howies Victoria occupies a historic building on one of Edinburgh’s most recognisable Old Town streets. Exposed stone walls, wooden floors and local artwork create a warm setting a short walk from the castle, Grassmarket and Royal Mile. As part of an independent Edinburgh family group founded in 1990, it combines a central location with an established neighbourhood style of hospitality.
The kitchen describes its food as Scottish, seasonal and cooked to order. Local meat, fish and vegetables shape a menu that changes with availability, allowing traditional flavours to appear in contemporary, approachable forms. Fresh produce and clear seasoning keep the cooking grounded in the ingredients rather than elaborate presentation.
Lunch and dinner include lighter starters, substantial mains and comforting desserts, with options for vegetarian, vegan, gluten free and dairy free diners. Seasonal set menus can provide a concise way through the selection. Guests with specific allergies should speak to the team so that current recipes and kitchen handling can be checked.
The restaurant’s two rooms can also accommodate private gatherings and relaxed evening events. Scottish beer, whisky, wine and alcohol free drinks complement the cooking and reinforce its sense of place. Howies Victoria offers visitors a clear introduction to modern Scottish restaurant food without losing the informal warmth valued by local diners.
Address: 10–14 Victoria Street, Edinburgh EH1 2HG, United Kingdom
Howies Victoria Menu
Lunch Starters
Two courses 19.95 per person
Cullen skink
Scottish smoked haddock, leek, potato and cream chowder. Served with freshly baked rosemary focaccia. (Also available as a main)
Award winning traditional haggis
With neeps, tatties and thyme jus (also available as a main). Perfect with a dram of Glengoyne 12 yo 40%
Vegan haggis, neeps and tatties
With a chive cream sauce (also available as a main). Perfect with a dram of Glengoyne 12 yo 40%
Chicken liver pâté
With a spiced sweet onion chutney and Scottish oatcakes
Seasonal soup of the day
With freshly baked rosemary focaccia. Ask your server for today’s tasty option
Belhaven Scottish smoked salmon
Homemade soda bread, pickled cucumber and lime and chive mayo.
Roast baby courgette salad
Purple radish, whipped vegan feta, compressed orange, chilli, pine nuts
Lunch Mains
Catch of the day
Please ask your server for today’s fresh Scottish catch and garnish
Perthshire wild venison casserole
Slowly cooked with red wine, carrots, beetroot, fresh herbs. May contain shot. We recommend roasted garlic and rosemary potatoes
Pan-seared Scottish salmon
Dill crushed potatoes, cauliflower purée, seasonal vegetables, tomato and basil salsa. Perfect with a glass of Albert Bichot Macon Lugny 10.75 (175ml)
Gilmour’s grass-fed 170g/6oz beef burger
With Howies homemade burger sauce, tomato and rocket in a brioche bun with skin on fries and coleslaw
Classic steak frites
Scottish grass fed, 21 day, dry-aged, 6oz sirloin from Gilmour’s butchers. Served with skin-on fries and homemade garlic and herb butter.
Asparagus and garden pea risotto
Grilled asparagus, spring onion and pea purée, pesto, crispy basil, Parmesan
Chargrilled chicken breast
With mushrooms and spinach, mashed potatoes, tarragon and saffron cream sauce, herb oil
Howies Summer salad
Heritage tomato, baby gem, red onion, basil emulsion, vegan feta, pine nuts, oregano dressing
Lunch From the Grill
Scottish grass-fed, 35-day, dry-aged, 8oz/225g ribeye steak
Served with served with skin on fries and mixed leaf salad
Scottish Belhaven Lobster
Served hot with garlic butter, skin on fries and mixed leaf salad
Lunch Foccacia, Dips and Olives
Freshly baked rosemary focaccia
with butter or extra virgin olive oil
Homemade houmous
Roast red pepper and walnut dip
Chef’s marinated Mediterranean mixed olives
Lunch Puddings
Howies famous banoffee pie
Biscuit base, toffee, banana, whipped cream and toasted almonds
Sticky toffee pudding
Sea salt toffee sauce with Mackie’s traditional ice cream
Vanilla panna cotta
Fresh Scottish blackberries, citrus gel and homemade shortbread. We highly recommend a dram of our Glengoyne 15 yo 43%
Dark chocolate mousse
With homemade honeycomb, cherry gel, chocolate soil and fresh raspberries
Fresh Scottish Blacketyside strawberries
Served with a choice of seasonal sorbet, vanilla ice cream or pouring cream
Two scoops of Mackie’s ice cream
Please ask your server for today’s flavours
Duo of Langshaw’s sorbets
Please ask your server for today’s flavours
Affogato
Two scoops of Mackie’s vanilla ice cream, served alongside a shot of espresso. Add a shot of liqueur for the perfect serve
Iain Mellis Scottish Cheeses
Clava Brie, St Andrews Cheddar and Kintyre blue, with grapes, homemade Howies chutney and Scottish oatcakes
Lunch Recommended Sides
Sautéed tenderstem broccoli
Coated in our own chilli oil and crispy garlic
Crispy fried potatoes
With dill and garlic aioli
Skin-on fries
Add truffle mayo and grated Parmesan for 1.50
Mixed salad
With house dressing
Dinner Starters
Two courses 25.95 per person, Sunday to Thursday order by 6.30pm
Cullen skink
Scottish smoked haddock, leek, potato and cream chowder. Served with freshly baked rosemary focaccia
Award winning traditional haggis
With neeps, tatties and thyme jus
Vegan haggis, neeps and tatties
With a chive cream sauce
Seasonal soup of the day
With freshly baked rosemary focaccia. Ask your server for today’s tasty option
Belhaven Scottish smoked salmon
Homemade soda bread, pickled cucumber and lime and chive mayo
Chicken liver pâté
With a spiced sweet onion chutney and Scottish oatcakes
Roast baby courgette salad
Purple radish, whipped vegan feta, compressed orange, chilli, pine nuts
Dinner Mains
Catch of the day
Please ask your server for today’s fresh Scottish catch and garnish
Chargrilled chicken breast
With mushrooms and spinach, mashed potatoes, tarragon and saffron cream sauce, herb oil
Perthshire wild venison casserole
Slowly cooked with red wine, carrots, beetroot, fresh herbs. Served with sea salt roast potatoes. May contain shot
Pan-seared Scottish salmon
Dill crushed potatoes, cauliflower purée, seasonal vegetables, tomato and basil salsa
Pan-Roasted Rump of Scottish Lamb
Summer Tabbouleh, harissa, pomegranate, mint yoghurt
Asparagus and garden pea risotto
Grilled asparagus, spring onion and pea purée, pesto, crispy basil, Parmesan
Howies Summer salad
Heritage tomato, baby gem, red onion, basil emulsion, vegan feta, pine nuts, oregano dressing
Dinner From the Grill
All steaks are served with skin on fries and mixed leaf salad. Add peppercorn sauce or garlic and herb butter for + 2.50 each
Scottish grass-fed, 35-day, dry-aged 225g / 8oz ribeye steak
Scottish grass-fed, 35-day, dry-aged 170g / 6oz fillet steak
Scottish Belhaven Lobster
Served hot with garlic butter, skin on fries and mixed leaf salad
Dinner Foccacia, Dips and Olives
Freshly baked rosemary focaccia
with butter or extra virgin olive oil
Homemade houmous
Roast red pepper and walnut dip
Chef’s marinated Mediterranean mixed olives
Dinner Puddings
Howies famous banoffee pie
Biscuit base, toffee, banana, whipped cream and toasted almonds
Sticky toffee pudding
Sea salt toffee sauce with Mackie’s traditional ice cream
Vanilla panna cotta
Fresh Scottish blackberries, citrus gel and homemade shortbread
Dark chocolate mousse
With homemade honeycomb, cherry gel, chocolate soil and fresh raspberries
Fresh Scottish Blacketyside strawberries
Served with a choice of seasonal sorbet, vanilla ice cream or pouring cream
Two scoops of Mackie’s ice cream
Please ask your server for today’s flavours
Duo of Langshaw’s sorbets
Please ask your server for today’s flavours
Affogato
Two scoops of Mackie’s vanilla ice cream, single espresso, make it the perfect serve, add a liqueur for 4.50
Iain Mellis Scottish Cheeses
Clava Brie, St Andrews Cheddar and Kintyre blue, with grapes, homemade Howies chutney and Scottish oatcakes
Dinner Recommended Sides
Sautéed tenderstem broccoli
Coated in our own chilli oil and crispy garlic
Crispy fried potatoes
With dill and garlic aioli
Skin-on fries
Add truffle mayo and grated Parmesan for 1.50
Mixed salad
With house dressing
Lunch Seasonal Aperitifs
Worker Bee
Pickering’s Gin, fresh lemon juice, honey and ginger syrup
Hugo Spritz
Edinburgh Gin Elderflower liqueur, Prosecco topped with soda
Grapefruit and Cucumber Cooler
Grapefruit cordial, fresh lime, cucumber juice and tonic water
Dreamy Pina Colada
Crossip Blazing Pineapple non-alcoholic spirit, pineapple juice, coconut cream
Lunch After Lunch Drinks
Espresso martini
Absolute Vodka, Kahlua, double espresso, sugar syrup
Smores and Smoke
Glengoyne 12yo, Bruichladdich Port Charlotte, Marshmallow syrup
Mochaccino Cherry Manhattan
Edradour Whisky, Antica vermouth, cherry bitters, Lucky Liqueurs Tonka Bean, chocolate bitters
The Glengoyne whisky flight (3 x 25ml serves)
Glengoyne 12 yo, Glengoyne 15 yo, Glengoyne White Oak
Dinner Seasonal Aperitifs
Worker Bee
Pickering’s Gin, fresh lemon juice, honey and ginger syrup
Hugo Spritz
Edinburgh Gin Elderflower liqueur, Prosecco topped with soda
Grapefruit and Cucumber Cooler
Grapefruit cordial, fresh lime, cucumber juice and tonic water
Dreamy Pina Colada
Crossip Blazing Pineapple non-alcoholic spirit, pineapple juice, coconut cream
Dinner After Dinner Drinks
Espresso martini
Absolute Vodka, Kahlua, double espresso, sugar syrup
Smores and Smoke
Glengoyne 12yo, Bruichladdich Port Charlotte, Marshmallow syrup
Mochaccino Cherry Manhattan
Edradour Whisky, Antica vermouth, cherry bitters, Lucky Liqueurs Tonka Bean, chocolate bitters
The Glengoyne whisky flight (3 x 25ml serves)
Glengoyne 12 yo, Glengoyne 15 yo, Glengoyne White Oak