Unpretentious fine-dining restaurant serving a fixed six-course menu featuring lesser-known ingredients in skilfully prepared dishes.
Raising Edinburgh’s gastronomy bar with an injection of culinary flair in a quieter part of town, Aizle is a simply decorated, compact restaurant. The name (Gaelic for a burning coal or spark; rhymes with hazel) tees up diners for the fiery and deftly decisive meal that follows; a no-choice six-course set tasting menu that unapologetically showcases the versatility of Scotland’s larder, with a large blackboard chalked up with each ingredient in the harvest taking. Depending when you go, expect a handful of well-known caught and shot animals, interspersed with unfamiliar foraged, home-fermented and locally grown goodies – and recently a wee focus on Japanese seasonings and flavours like yuzukoshō, umeboshi and katsuobushi, set to have even the most discerning foodie table-googling. Snacks of potato dauphinoise and delicate cylinders of beef tartare are potentially the tastiest morsels ever eaten only to be immediately trumped by intensely rich shellfish or unctuously tender koji short rib dressed with parsnip crisps and smatterings of sticky cherry; all works of art. There may well be the odd crowd divider, such as an almost cheese-flavoured sea buckthorn and yoghurt savoury dessert but overall, it’s an outstanding experience, only made better by considerate service and quality wine pairings.
- Private dining: Up to 16 covers
- Provides: Vegetarian options (at least ¼ main courses), Wheelchair access, Free wi-fi
- Capacity: 38-44
- Largest group: 40
- Open since: 2014
- Number of wines sold by the glass: 20
- House wine: £27 per bottle
Reviews & features
Restaurant review: Aizle gives Edinburgh its first taste of 'bistronomie'20 May 2014
The city's first 'neo-bistro' requires diners to surrender control of their menu choices to the chef
When Aizle arrived in early April this year, a lot had to be explained carefully. Aizle rhymes with hazel, we were advised, and the word itself was Scots for 'spark'. A 30-year-old Scottish chef, Stuart Ralston, and his American partner Krystal Goff, an…