- Telephone 0131 662 9349
- Food served Wed/Thu 6–9.30pm; Fri/Sat 5–9.30pm; Sun 6–9.30pm; closed Mon/Tue.
- Average price £45 for 5 courses; paired drinks £30 (set evening meal)
- Website aizle.co.uk
One of Edinburgh’s most exciting restaurants: stays unpretentious while showcasing its progressive mindset with fine sourcing and presentation.
This review is taken from the current (2016) edition.
Aizle practises the art of ‘bistronomie’ - Parisian for bistro plus gastronomy. If that sounds pretentious, Aizle really ain’t. The focus is firmly on the food. The dining space, with its touches of tartan and tweed, gives no clue to the joys to come. There's no menu but a blackboard listing the month's 'harvest' that will get you Googling: daikon? Monk’s beard? Togarashi? Before the show, bread raises the bar: soda with whipped duck butter and sticky seaweed salt. Wow. Then comes the parade, each dish an Instagrammable picture for a post-modern exhibition. Highlights? Too many. There’s amazement at every turn, excitement at what’s next, each ensemble an art form, many tastes rapturous. Among a trio that could be three separate starters, a pot of wild garlic custard topped with duck ragù. There’s caviar-dribbled, samphire-dressed turbot on Arran Victory potato purée. Craupaudine beetroot, dehyrated to paper; the cherry mustard muse to a duo of 40-day aged beef and dark ox cheek. Or how about the looks-like-sushi blood orange jelly-wrapped ricotta roll with matching sorbet and spritely meringue tuiles? Whatever Aizle calls its art, it’s tempting to call it a masterpiece.
- High point: A procession of progressive, post-modern dishes
- Low point: Some may be thrown by the lack of a ‘menu’
- Notable dish: Everything
- Private dining: Up to 16 covers
- Provides: Outdoor tables, Free wi-fi
- Music on stereo: Various contemporary
- Capacity: 38-44
- Largest group: 40
- Open since: 2014
- Number of wines sold by the glass: 19
- House wine: £20 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…