He will open Grazing by Mark Greenaway, a 170-cover dining room in the space occupied by Galvin Restaurants since 2012.
The wide-ranging menu will include the chef’s BBQ shiitake mushrooms on toast; a cured meat and choux pastry picnic box; roast chicken to share; and a sticky toffee soufflé.
The current Galvin-run restaurants at the hotel will close on 1 April, with the ground floor space reopening under Greenaway later in the month.
It comes after Greenaway closed his eponymous Edinburgh restaurant, which was held three AA rosettes and was recommended in the Michelin Guide, last September after five years of trading.
“Being part of such an historic building within Edinburgh’s city centre is what we see as the natural evolution of our offering,” says Greenaway.
“We have some new and unique dishes to present, but my loyal visitors can expect to see a few recognisable touches and some familiar faces too.”
An announcement confirming the opening says the restaurant is the “first step in a new direction” for the chef as he “builds a more diverse restaurant portfolio”.
“His next venture is likely to be a fine dining establishment in Edinburgh, details of which will be revealed another time,” the announcement says.
