How delightful it is, these bitches casually reflect, to imbibe a multifaceted, yet superbly balanced white wine – with its hints of apple, pear & quince – as we bask in the absolute joy of dining at the fabulous LOCANDA DE GUSTI 🇮🇹

Said, quite rightly, to be one of Edinburgh’s best, this sublime ristorante – just moments from Haymarket – is the vision of Chef Rosario Sartore. A talented man, originally of Naples, whose menu is made with passion and love.

Naturally, we can’t wait to taste his enormous passion for ourselves, and we’re taking the traditional approach of anti / primi / secondi – just as soon as we polish off this divine panzanella, and a second bottle of vino, obvs.

Though despite Chef’s critical acclaim for seafood, we’re unable to resist our carnivorous urges, happily going on to devour the Pork Belly with parmigiano & mozzarella croquette – WOWSERS – and the dazzling Torta Salata.

Imagine, if you will, layers of wonderfully piquant provola cheese, porcini mushroom & minced pork shoulder, served with Buffalo mozzarella from Campania. Fortunately we don’t have to, every bite is just sensational.

Even more life-affirming, the Ragu with slow cooked lamb shoulder & orecchiette pasta. Not only is Chef’s passion in every mouthful, this rich, intense and sauciest of dishes instantly transports us to Naples [ a recent sojourn, filled with sunshine, beautiful men and non-stop eating ] Oh happy days … 

Though back in Dalry … we must actually concede we’re suddenly rather full, total eclipse! Our waiter gasps in horror, a somewhat buxom woman faints, and we imagine a soprano’s note so high, every glass in the restaurant shatters.

But with the Social Bitches’ rep for relentless gluttony at stake, we decide to loosen our belts [ a third time ] and order the Grigliata di Pesce: a melody of fish & crustacean, boasting sea bass, tuna, sword fish, trout, scallop, prawn & langoustine.

Thank heavens we persevered, for this wonderfully opulent platter is a total knock-out – all thanks to the simple addition of sea salt, pepper & lemon citronette – not to mention Chef’s faultless chargrilling 

Come to think of it, we might also just about manage the Sicilian cannolo, as well as the limoncello soaked sponge topped with mascarpone cream, lemon zest & berry, and PERHAPS another bottle of vino. Chef, this really is love xx