Edinburgh’s renowned restaurant The Palmerston is set to host a special one-off pizza pop-up with chef Ivan Stein and Global Pizza Consultant Anthony Falco on Monday 13th April, offering diners a tantalising preview of Stein’s forthcoming New York-style concept, flùr.
Falco, an international consultant best known for helping chefs worldwide refine their pizza craft, has spent the past year collaborating with Stein – formerly co-owner of The Gannet – to bring the flùr vision to life. The pop-up will mark the first public outing of the project before its permanent launch later this year in Edinburgh.
Characterised by a thin and crispy base, Stein’s pizzas use a slow-fermented dough that started life as a mother culture from Alex James, ex-Head Baker at The Palmerston. This natural culture, derived from the restaurant’s own sourdough, forms the backbone of the recipe that promises flavour, texture, and that distinctive chew synonymous with authentic New York slices.
The pop-up menu will feature four varieties, from classic cheese to indulgent white pies and a punchy pepperoni topped with vodka sauce. Full pizzas – each serving two – can be pre-ordered for collection slots between 6pm and 8pm, while a by-the-slice selection will be available for walk-ins at the bar from 6–9pm.
Pizza fans keen to reserve their dough can pre-order by emailing hello@thepalmerstonedinburgh.co.uk.
