The story
Tucked away on Bank Street in Edinburgh’s Old Town, Makars Gourmet Mash Bar has earned a near-perfect 4.8-star rating by turning the humble potato into a star. As "Where The Foodies Go" notes, it offers "an incredible variety of mashes" with a unique twist: the kitchen grows its own mushrooms on site. The cozy pub feels both local and quietly inventive.
The menu leans into comforting classics—think Haggis with Mashed Potatoes and Turnip (neeps and tatties) and Wild Boar Sausages with Gravy and Smoked Apple Wood Cheese Mash. "Only Scrans" calls it "one of the most loved restaurants in the city," serving traditional Scottish dishes with "unbelievable mashed potatoes." For lighter fare, the Lion’s Mane Mushroom with Red Wine Sauce highlights those house-grown fungi. It’s warm, unfussy cooking that lets the mash—and the mushrooms—shine.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
The Scotch egg is the undisputed star, earning raves for its perfect runny yolk and crispy shell. Reviewers describe the food as hearty, indulgent comfort elevated to an art form.
“We also had scotch eggs. They were good.”
What creators say
2 creators have covered Makars Gourmet Mash Bar. Most active: Only Scrans, Where The Foodies Go
One of the most loved restaurants in the city, serving traditional Scottish dishes with unbelievable mashed potatoes.
Dishes mentioned
- Haggis with Mashed Potatoes and Turnip (Neeps and Tatties)
Scotch Eggs
We also had scotch eggs. They were good.
Sausages with Black Pudding Mash
The sausages with black pudding mash were unbelievable. The meat just dissolves. They're doing frankly unbelievable things with mashed potatoes.
Beef with Cheesy Mash
The beef with cheesy mash was also incredible. The meat just dissolves.
A great mash bar with an incredible variety of mashes and a unique feature of growing their own mushrooms on site.
Dishes mentioned
Haggis with Mashed Potatoes and Turnip (Neeps and Tatties)
If you want to taste haggis the traditional Scottish way, you have to try it with a base of mashed potatoes, a layer of haggis, and then a layer of turnip on top, all drizzled with a pepper and whiskey sauce. I have to say, haggis on its own is too strong for my personal taste, but in this case, between the sauce, the delicate mashed potatoes and the delicate turnip, it's good — very good. But the haggis this morning at breakfast was better; the spices were dosed in a way that I liked more.
Lion's Mane Mushroom with Red Wine Sauce
Among the mushrooms they grow, they have this very particular mushroom called Lion's Mane — I think in Italian it's 'testa di scimmia'. Its consistency is very tender, very meaty, especially when seasoned with a red wine, rosemary and various spices sauce. It should resemble meat a lot. Look at that — it really looks like a piece of meat. The texture, both to the eye and under the teeth, is pulled pork. For anyone who has recently turned vegetarian and misses meat, this is a great idea. The flavour is nicely spiced, quite winey, and also a bit spicy.
Mash with Bacon and Spring Onions
I have a mash with bacon and spring onions — I have to tell you, it's good. It's good.
Seasonal Mushroom Selection with Aged Cheddar Mash
I chose a vegetarian dish because I was very intrigued to taste the mushrooms they produce themselves. In this case it's a selection of seasonal mushrooms. I chose a mash with aged cheddar cheese. The mushrooms are delicious, and this cheddar mash goes incredibly well with them. The sauce also gives those peppery notes that go perfectly with both the cheddar and the mushrooms. Good, good, good.
Wild Boar Sausages with Gravy and Smoked Apple Wood Cheese Mash
Two little wild boar sausages with a gravy sauce and a mash of smoked apple wood cheese. First bite plain — it's good, it's good. You can tell it's not just pork. With a bit of cheese mash, life is better. Highly recommended in winter — less so in summer, but it doesn't get that hot in Scotland in August anyway, so you might still eat it.
