News & Blog

Read the latest business news, blogs and thought leadership articles from our members, as well as updates on the Edinburgh Chamber of Commerce's work in the city.

News & Blog

National Museum of Scotland planning to double rooftop terrace area for new restaurant and bar at iconic venue, set for August launch

Posted: 30th April 2021

Lockdown easing sees spike in interest from restaurant and bar operators

Edinburgh’s first rooftop restaurant, at the National Museum of Scotland, has applied to extend the use of its existing outdoor terrace area to almost double the size, in response to demand for more socially distanced external space.

The former Tower Restaurant closed last year, but the prospect of further relaxations has seen a rise in interest from potential operators, with a closing date for tenders now set to 21 May.

Paul Shiells from the Licensed & Leisure team at Colliers said: “This week’s move to Level 3 is a significant step in the right direction for the hospitality sector. With the venue at The National Museum of Scotland hoping to offer a greater scope for external space, the rooftop terrace area will provide a greater flexibility for future operators, by adding more covers and outside areas.”

The National Museum of Scotland, located on Chambers Street in the historic Old Town, attracted some 2.2. million visitors in 2019. It is close to several Edinburgh landmarks, including Greyfriars Bobby statue and Greyfriars Kirk, the National Library of Scotland, University of Edinburgh and St Giles’ Cathedral.

Located on the fifth floor, the new lease offers 183 square metres of indoor restaurant and bar space, and 202 square metres of outside terrace – subject to approval by City of Edinburgh Licensing Board.

Business Comment

Business Comment is the Edinburgh Chamber of Commerce’s bi-monthly magazine. It provides insight on Edinburgh’s vibrant business community, with features on the city’s key sectors, interviews with leading figures and news on new business developments in the capital.
Read more here