Set in a snug corner basement room close to the Water of Leith and on the boundary between Stockbridge and the New Town, Rafael’s is a restaurant which is infused with the personality of its owner and head chef Rafael Torrubia. Which is no problem at all, because in this simple but finely-attired dining space filled with Mediterranean knick-knacks and hidden from the street by a leafy sunken patio, what that means is homeliness and a real passion for the rustic cooking styles of Torrubia’s native Spain, mixed with whichever other influences take his fancy. In fact, on slower nights he’s quite happy to step out from the kitchen and shoot the breeze with his regulars.
This air of personable informality extends to the menu, which is a short list of daily specialities chalked up on a blackboard and presented to the customer at the table. It means there isn’t an extensive choice, but rather a sense of variety and novelty for regular visitors, while Torrubia still builds in a decent choice amidst the limited options. Doing things in this manner means it’s hard to elaborate with certainty on what diners might be able to expect, but the sample menu on Rafael’s website gives some indication - it lists such diverse a la carte choices as starters of pan-fried morcilla on green lentils or blue cheese and walnut soufflé with mains including fried pork tenderloin in a calvados sauce and grilled ostrich steak and colcannon in a red wine sauce.