Edinburgh is a city that does international food well. That is not something that gets said often enough, partly because the conversation about Edinburgh's food scene tends to focus on its Michelin constellation, its Scottish produce credentials, and its newest openings. All of that is worth the attention it receives. But running quietly alongside the tasting menu narrative is a city that has always been genuinely good at representing cuisines from elsewhere, not in a diluted

I did not grow up eating Greek food. I grew up in Zurich, in a household where the cooking was good but Swiss and Central European in its character: hearty, precise, built around the kind of ingredients that suit a landlocked country with cold winters. Mediterranean cooking was something I encountered on holidays, in restaurants, at other people's tables. It was always appealing but it felt like it belonged to somewhere else. Then I moved to Edinburgh, met Panos and Margarita