Food On A Plate




UK Restaurants, Pubs, Cafes and Takeaways - Details and Reviews








Tempus - Edinburgh, Edinburgh and the Lothians


Description

Situated on the heart of George Street, Tempus offers fresh produce and relaxed dining.

This restaurant can be booked online, see the contact details below for the link.

Style of food on offer: Scottish, Modern
Accessibility for disabled: Wheelchair access, disabled toilet accessible
Smoking policy: Smoking seated
Other Features: Dining With Children: highchairs, smaller portions
A la carte Menu: Average for 2 courses is £21.00
House Wine: £3.50 per glass

Review Summary

Tempus has received 1 review, giving the following average ratings (out of 10 - higher is better):

Overall:1
Food:3
Service:2
Ambiance:4

The review can be seen in full below these details.

Address and Contact Details

25 George Street
Edinburgh
Edinburgh and the Lothians
Scotland
EH2 2PB

Book Online: Click here to make a reservation

Hoseasons Country Cottages

Customer Reviews for Tempus - Edinburgh

Under par! - review added on Wed 25th Jun 2008

Was looking forward visiting Tempus but was very disappointed. The service was slow and unhelpful. We were not informed of what dishes that were unavailable and of course tried to order the very same dishes. I was delivered a starter I never ordered. My partners £17 main course Halibut was either off or just tasted plain terrible. No apoligy offered. Was then charged for starter we never ordered, Halibut we never ate and complained about and charged £5 for a double Macchiato. Effectivley £90 for a very unenjoyable and sub standard meal. Far off the pace as far as George Street standards go. Definately won't be back :-(
Overall: 1
Food: 3
Service: 2
Ambiance: 4

Recommended Dishes: Potted Pork was very good!



Review What You Eat uses modified ChefMoz data as well as our own - you can add entries direct to ChefMoz via the following links:
Help build the largest open-content restaurant guide on the web.
Submit a Restaurant / Review /Link - ChefMoz Project - Become an Editor