Award-winning Italian restaurant Divino Enoteca is the first restaurant in Edinburgh to launch a traditional Italian Afternoon Tea.
The Afternoon Tea for two features beautifully hand-crafted sweet and savoury Italian treats presented on an elegant three-tier cake stand. Exquisitely presented, the top tier features the classics – tiramisu and fruit panettone served with chocolate sauce. The middle tier features delicate cannoli pastries filled with rich pistachio mousse and figs glazed with pistachio cream, while the bottom tier features savoury dishes including bruschetta, focaccia with ricotta cheese and fried capers, and gnocco fritto filled with smoked swordfish, pickled beetroot and samphire.
From Monday 11th September, the Afternoon Tea is available Monday to Saturday from 3pm to 5pm and is served with a selection of teas and coffees for £30, or with tea or coffee and a glass of Italian Prosecco for £40.
Divino Enoteca, part of the Vittoria Group, focuses on fresh, seasonal Italian cuisine, using carefully selected local produce to ensure each dish is packed with genuine Italian flavours. The intimate restaurant and wine bar, located on Edinburgh’s Merchant Street, has been awarded 12 industry accolades since opening in 2010. Awards include ‘Best Italian in Scotland’ in The Scottish Entertainment and Hospitality Awards 2016.
Mattia Palumbo, general manager at Divino Enoteca, said: “At Divino we are well known for our authentic Italian cuisine, fine wines and intimate, sophisticated setting. We want to offer our customers something a bit different, bringing a unique Italian indulgence you won’t find anywhere else. We have combined the traditional Italian ‘Aperitivo’ course consisting of small pre-dinner bites, with our take on the classic Afternoon Tea. It’s the perfect Italian treat for any occasion from meeting friends to family celebrations!”
Divino Enoteca’s Italian Afternoon Tea is freshly made in-house daily and must be booked in advance at: www.vittoriagroup.co.uk/divinoenoteca/ or phone 0131 225 1770.
