Aizle

Aizle
Aizle
107–109 St Leonard's Street, Edinburgh, EH8 9QY
  • Telephone 0131 662 9349
  • Food served Wed–Sun 6–9.30pm; closed Mon/Tue.
  • Average price £45 five course tasting menu (set evening meal)
  • Email
  • Website aizle.co.uk
Photo of Aizle

Exciting, unpretentious Edinburgh restaurant committed to fine sourcing and presentation.

Eating & Drinking Guide

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Aizle, which rhymes with hazel and is old Scots for a spark or ember, is seriously seasonal with its monthly ‘harvest’ of produce plucked, foraged and slaughtered. From this comes a dazzling list of perhaps 20 ingredients, some of which you’ve probably never heard of. All are displayed on a chalk board in this soft-lit, pale blue space a stone's throw from Salisbury Crags, and used to fashion a five course tasting menu by owner-chef Stuart Ralston. The bar is set high by a trio of sophisticated treats to start with. Yet agnolotti pasta with pumpkin and lardo, and the freshest, most delicately cooked halibut, topped with Orkney mussels, clear that bar with ease. As does rump and belly of hogget (half-way between lamb and mutton) with courgettes and buckwheat. Expect something indulgent and chocolaty for pudding and a well-conceived, if pricey, wine list, spruced up with some homemade soft drinks and a bevy of inventive, seasonal cocktails.

  • High point: Glorious handling of seafood
  • Low point: Slightly cramped tables
  • Notable dish: Rump and belly of hogget with buckwheat and courgettes
  • Private dining: Up to 16 covers
  • Provides: Wheelchair access, Free wi-fi
  • Capacity: 38-44
  • Largest group: 40
  • Open since: 2014
  • Number of wines sold by the glass: 25
  • House wine: £24 per bottle
  • BYOB: £15 corkage

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…