Paul Tamburrini's Bistro Deluxe at the Macdonald Holyrood hotel in Edinburgh will open on Friday 6 October.
The 80-cover restaurant will serve a menu of French cuisine using Scottish ingredients, including Aberdeen Angus beef and Lindisfarne oysters. It could be the first of a new concept to be rolled out across other Macdonald hotels.
Opening following a £250,000 investment, the bistro is a partnership between the independent Macdonald Hotels & Resorts and the Scottish chef, who was previously chef director at Martin Wishart's Honours brasserie.
Tamburrini trained with Marco Pierre White at L'Escargot in London and has worked at Rogano Glasgow, Cameron House in Loch Lomond and Restaurant Martin Wishart in Leith, before spending five years as executive head chef at Hotel du Vin Glasgow at One Devonshire Gardens.
The restaurant will offer an à la carte menu including a grill selection, a prix fixe menu or a five-course tasting menu.
Dishes at Bistro Deluxe will include foie gras and lentil terrine with carrot pureé and carrot crumbs; and Aberdeen Angus sirloin, with barbecue marinade cooked on a Josper grill and finished with a Madeira veal glaze.
Tamburrini said: "Bistro Deluxe will showcase a progressive and forward-thinking menu, using the best local suppliers and producers, with incredible attention to detail and flavour sensations in each dish."
Ruaridh Macdonald, deputy chief executive of Macdonald Hotels & Resorts, added: "The Edinburgh restaurant market is thriving, from the local population and their appreciation for high quality dining experiences to the booming tourist trade all year round and we're confident the new restaurant at Macdonald Holyrood hotel will be firmly positioned on the city's culinary map for visitors and locals to savour."
The wine list has been curated by Maître d' Peter Adshead, formerly of the Pompadour by Galvin in Edinburgh and the Champany Inn in Linlithgow. As well as classic wines, the list will include Ridgeview Bloomsbury Rosé from Sussex and Weitgasser Gruner-Veltliner, Mantlerhof and a selection of sherries. Craft and artisan beers on offer will include Wiper and True milkshake stout and Black Isle Goldfinch.
Assistant restaurant manager Konstantin Ilkevic and bar manager Louis Fabre have developed the cocktail menu, which will include wild strawberry and ginger bellinis and hazelnut and dark chocolate espresso martinis.
The new restaurant is part of wider £3m improvements at the four-AA-star, 157-bedroom Macdonald Holyrood hotel.
Macdonald Hotels & Resorts currently operates 55 hotels in the UK< Ireland, Portugal and Spain.
Videos from The Caterer archives