“Prepare to be entertained as Scotland's boldest Michelin-starred chef plays games with every course.”
Ron McKenna, Herald
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"Flawless is the most important conclusion............ Without doubt my meal of the year" - August 2013
Richard Bath, Scotland on Sunday

"The best value Michelin-starred lunch in town."
Francesca Syz, Daily Telegraph Magazine

"One of the best cheeseboards in Britain."
Lisa Grainger, Conde Nast Traveller

"Prepare to be mystified and dazzled at the same time."
Tina Banerjee, worldtravelguide.net

"Chef Paul Kitching is nothing short of inspirational."
Robin McKelvie, Scotland on Sunday

“21212 confounded me. Eating there was one elaborate surprise after another, but surprises presented with endearing enthusiasm rather than snobbery.”
Melanie Reid, The Times

“The new stage for his extraordinary performance art is every bit as mind-blowing and to the surprise of this jaundiced journalist, I find myself giving a standing ovation from the stalls.”
Jasper Gerard, The Telegraph
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“… for my money it is some of the most highly characterised, beautifully realised, best-value cooking in the UK.”
Matthew Fort,Guardian
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“Kitching may be phasing out the in-your-face affronts to culinary sensibilities, but he's a million miles from being po-faced and has evolved so that the invention and innovation quotient remains extraordinarily high.”
Richard Bath, Scotland on Sunday
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“There is some serious, technical cooking on display but there is also a tremendous sense of fun about it. This is food that doesn't take the easy route.”
Jonathan Trew, Metro
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“It’s got the ‘wow” factor with traditional fixtures and fittings teamed with contemporary design, sumptuous fabrics and creative artwork which quietly shout luxury.”
Topping a panda visit, Press and Journal
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“AN EDINBURGH restaurant has become the fifth in the city to win a coveted Michelin star – just eight months after opening.”
Hazel Mollison, Edinburgh Evening News
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“An indulgence that'll leave you awestruck.”
Scott McCulloch, Business 7
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“The new 21212, which debuted in May, has already become one of the city’s hot spots.”
Danielle Contray, New York Times
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