Flùr at Bonnie & Wild - New York Style pizzas & slow cooked pasta
There’s a new gravitational pull inside Bonnie & Wild, and it’s coming from a single source: Flùr, the New York–style pizza bar that’s already drawing queues of curious shoppers and die-hard slice hunters. Tucked into the bustle of the St James Quarter, Flùr feels like the kind of place you stumble upon in Manhattan - the hiss of dough hitting the oven, the perfume of tomato and garlic, the steady rhythm of slices being folded and devoured.
What makes Flùr stand out isn’t just the 18-inch pies or the unapologetically big flavours. It’s the craft. Founder Ivan Stein has built something that feels both global and deeply Scottish. The dough is a slow-fermented beauty, made with Scottish-milled flour and a sourdough culture he’s been nurturing like a pet. The result is a base that’s crisp at the edge, soft in the centre, and strong enough to hold its toppings without collapsing, the true test of a New York slice.
The classics are here and done properly: a Margherita with bright acidity and a clean, confident tomato sauce; a Pepperoni that hits all the salty, spicy notes you want. But the fun starts with the signatures. The Nduja & Honey slice is a riot of heat and sweetness, the kind of combination that makes you go back for another bite before you’ve even swallowed the first. The Salsiccia brings that homemade sausage warmth, layered with fennel and richness.
We started with pizza, available by the slice or as a whole pie. We went all in with a full 18-inch, half-and-half, our slices of NY-style Margherita (tomato, mozzarella, wild oregano, fresh basil, parmigiano and EVOO) £3.50 per slice and, four of the Sausage (house-made salsiccia, tomato, mozzarella, roast red onion and parmigiano) £4 per slice.
The base is exactly what a proper New York slice should be: super thin, crisp, no soggy bottom in sight, with a bubbled, blistered crust that’s perfectly seasoned. Foldable, but with enough backbone to hold its toppings without flopping. The Margherita is bright and clean, the oregano giving it that unmistakable NY pizzeria aroma. The Sausage slice is deeper, richer; the house-made salsiccia bringing warmth and fennel, the roasted onions adding sweetness.
And yes, we dunked. Between ranch and Calabrian ranch, both dangerously addictive, both absolutely encouraged.
And then there’s the pasta. Flùr could have coasted on pizza alone, but instead they’re rolling out dishes like Bucatini Carbonara, Tagliatelle with Spring Vegetables, and a deeply comforting Ziti with Ragu Genovese. It’s the kind of menu that makes you rethink what a “food hall kitchen” can be.
I don’t often order pasta at a restaurant but we tried the Ziti with ragu Genovese and pecorino (£13), a dish that completely caught me off guard. I’m so used to ragu being tomato-heavy, but this slow-cooked white wine version packed with beef, onion and pancetta was like being wrapped in a warm hug. Rich, sweet, savoury, salty, all at once. The kind of pasta that’s so moreish you keep going back for another forkful even when you know you should stop. Absolutely wonderful and worthy of being ordered, time and again.
There’s a confidence to Flùr - not loud, not showy, just quietly sure of its craft. You taste it in the dough, in the balance of toppings, in the way each slice feels like it’s been tested, tweaked, and perfected. It’s New York by way of Scotland, and it works.
If you’re wandering the St James Quarter and wondering what that incredible smell is, follow it. It’ll lead you straight to Flùr and quite possibly to your new favourite slice in the city.
THINGS TO NOTE ABOUT FLUR
They are located inside Bonnie and Wild, 4th Floor, St James Centre.
You order at the counter, collect a buzzer and when it buzzes, your meal is ready to collect.
You can sit where ever you choose within Bonnie and Wild.
Fully disabled accessible.
Bonnie & Wild, St James Quarter (Level 4), 415-417 St James Crescent, Edinburgh EH1 3AEwww.bonnieandwildmarket.com/flur
My Spoon Award : Gold 9/10
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