Baba will serve Mediterranean mezze dishes when it launches in the revamped Principal Edinburgh Charlotte Square Hotel in October.
Scottish lamb, beef and seafood will be grilled over coals alongside vegetables such as whole cauliflowers and harissa pumpkin.
The restaurant will also serve its own twist on traditional mezze, with kibbeh pastries filled with haggis instead of lamb.
It is the brainchild of Jonathan MacDonald, a former head chef of the McLaren Formula One team, and ex-Martin Wishart at Loch Lomond chef Daniel Spurr. The duo launched Ox and Finch in 2014 and the restaurant won a Bib Gourmand in the 2015 Michelin Guide.
David Barnett, formerly of the three-AA-rosette The Torridon Restaurant, will lead Baba’s brigade as head chef.
“Eastern Mediterranean cuisine is extremely versatile and developing this menu with the team has been a journey for us all,” says MacDonald.
“We have been overwhelmed by the success of Ox and Finch in Glasgow, and are so excited about bringing a completely new offering and dining experience to the people of Edinburgh.”