Hey Palu can be found in the heart of Edinburgh Old Town. Self-described as a modern Italian bar – the team have chosen to stay away from the more traditional ‘white jacket’ formality and have instead opted for a relaxed feel whilst maintaining the essence of true Mediterranean hospitality. Walls are adorned with retro Italian prints – including photographs taken by one of the owner’s Great Aunts in the 1930s and a Campari print painted by a local artist – accentuated by the little aperitivos of dry roasted peanuts served in repurposed Campari bottles with every first round. You’ll also notice the bright colours of the furniture – chosen specifically to mirror the colour palette of the Martini racing team. 

It’s worth noting that not all the design decisions are aesthetic – the back bar has been designed to accommodate the growing collection of Amari – the largest in the UK. The bar itself – which spans a huge 5 metres to maximise the opportunity for guest interaction – is designed with efficient functionality in mind. One single station can be operated from both sides, allowing two bartenders to make the full menu (and all classics) without having to take a step.

Hey Palu’s drinks list is based on 95% pre batch, utilising a number of techniques including fat washing, clarification, and acid solutions. Waste minimisation is key here, and as well as this focus on pre batching, aquafaba (an egg white replacement made from chickpea water) is used instead of egg whites in drinks and syrups and shrubs are created from any leftover fruit.

Whilst much may be happening behind the scenes, the menu itself is underpinned by an ethos of approachability with just the four main flavours listed. The cocktails, which are elevated twists on classics, don’t take themselves too seriously, for example, one of the cocktails comes with DIY origami with a QR code to an explainer video on how to create your own, while another is accompanied by a music box playing the theme tune from The Godfather. If you’re after something a bit simpler, their gin Martini and dirty vodka Martini are poured straight from the freezer and they serve a selection of Negronis which are also available as a tasting flight of three.

Such an efficient bar service is underpinned by an extensive training programme for the staff, split into two parts – instructional and inspirational. The “Inspirational” side is perhaps the more unique, and includes history lessons about the development of different drinking cultures and sessions on iconic bars around the world which have had an impact on the modern bar scene. The senior team likes to be supportive of their staff – bespoke training is given to any junior members who are entering competitions, and distillery and brand trips are organised wherever possible. Needless to say – in true Italian style, shifts always start with a coffee together. 

Community is as important as staff, and the bar likes to support local suppliers wherever possible – the focaccia they serve is made by a bakery a few doors down, the coffee is from a nearby coffee shop and they use an Edinburgh company for most of their spirit orders. The huge number of regulars are a testament to the neighbourhood feel of Hey Palu – the bar has started making regulars’ name plates attached to the bar in their usual spot.