Flùr Pizza – Slice Bar / Pasta Bar
Grab a slice

Slices from £3.5

Edinburgh slices.
New York heart.

Biga-fermented over days, fired eighteen inches wide, served by the slice.

See the menu Find us

Bonnie & Wild, Level 4, St James Quarter / Walk-ins only

Brooklyn meets Edinburgh

Big, thin, crispy slices. Proper pasta. No fuss.

Our dough is biga-fermented over days, then baked into 18-inch New York pies. We make our own salsiccia and pancetta, and our pasta sauces are made fresh in-house every day. Grab a slice at the counter or take the whole pie.

  • 18-inch pies
  • Biga-fermented dough
  • House-made pancetta
  • House-made salsiccia
The pepperoni. Pickled jalapeños, scamorza, wild oregano.

Pasta

Fresh sauces made in-house every day. Simple, generous, done properly.

  • Bucatini Genovese

    £13

    Beef slow-cooked in white wine with onion and pancetta, tossed with bucatini and grated pecorino

  • Penne Arrabbiata

    V

    £12

    Rich, spicy tomato sauce with fresh chilli, garlic and extra virgin olive oil, finished with Parmesan

  • Kids Pasta

    V

    £7

    Pasta with tomato sugo, butter and Parmesan

Jobs at Flùr

Join the crew.

We're a small, hands-on team at Bonnie & Wild, making biga-fermented pies, fresh pasta and house-made salsiccia every day. If you care about good food and enjoy a busy counter, we'd love to hear from you.

  • Counter & service
  • Pizza
  • Kitchen & prep

How to apply

Send us your CV

Email your CV with a few lines about yourself, which role you're interested in and when you're available.

Email your CV info@flurpizzapasta.co.uk

Come find us

Walk-ins only. No booking, no fuss. Find us in the Bonnie & Wild food hall and we'll sort you out.

Where

Bonnie & Wild, Level 4
St James Quarter
Edinburgh EH1 3AE

When

Sun–Thu, 12pm–9pm
Fri–Sat, 12pm–9.30pm

Instagram

@flur.edinburgh

Email

info@flurpizzapasta.co.uk
Get directions
Level 4, St James Quarter. Follow your nose.