Aizle

Aizle Edinburgh

We only take online reservations for parties of 6 and under and require credit card details for all bookings.

Please note we no longer accept reservations by telephone for parties 6 and under.

For Fri/Sat bookings, we will allow 2 hrs 45 mins for tables booked between 5pm-6.30pm

http://www.aizle.co.uk

Reviews and related sites

Aizle, 107-9 St Leonard's Street, Edinburgh, 0131 662 9349 ...

Review analysis
staff   food   menu   value  

Carlingford oysters, veal tongue, sea lettuce (basically a seaweed) are a bit outré for some palates, and others are bordering on arcane, unless you happen to be a foraging globetrotter.

Dietetically speaking, although Aizle makes good use of foraged, wild, and cultivated plant-based foods, it is firmly plugged into the Paleo/primal camp, so animal foods do figure prominently.

All the money spent by Aizle seems to be on ingredients, not the decor, which is cheaply stylish in that trendy make-do-and-mend way.

Wild sea trout, which came with juicy asparagus, wild garlic flowers, jewel-like salmon roe, was perfectly 'à point', still moistly translucent in the middle, under a well-seasoned, crisped-up skin.

To my tastebuds, the one shortcoming of Aizle is that its flavour palette is a bit bland; too natural, if that's possible.

Food Review: Aizle, Edinburgh | The Octopus Diaries Blog

Review analysis
food   menu   drinks   desserts  

All I know is that when I first set eyes on their website, I instantly knew that a visit to this restaurant was a necessity; primarily because of this caveat: “Please note we at Aizle have no choice of menu or ingredients.”

Owned and run by Chef Stuart Ralston, at £45 or £80 per person with wine pairing, Aizle offers a set 5-course tasting menu which changes constantly.

As this was our first visit to Aizle, we had opted for the wine pairing.

Sometimes I find wine pairings a bit ‘hit and miss’; either too expensive or you end up – for want of a better word ‘stockpiling’ wine on the table, as the dishes are brought out too quickly.

100% yes – a fantastic dining experience, where the dishes change regularly and every single member of the team is unbelievably well versed on the different dishes and wine pairings.

Aizle, 107 St. Leonard's St, Edinburgh EH8 9QR — Scottish Food ...

Review analysis
food  

We chose the restaurant for a celebration meal as she was flying home to Australia the next evening, and we were so glad they reopened before she left, as the meal we had was one of the best meals we have ever had the privilege to eat in a restaurant... and better than some meals we have had in Michelin starred establishments.

The style of the restaurant suits my tastes perfectly.

We started with a wholemeal brioche bun served with labnah, and even this simple start to the meal tantalised our tastebuds.

and a tomato and strawberry gazpacho.

The paired drink was prosecco with strawberry and dill and married perfectly with the dish.

Aizle (107–109 St Leonard's Street, Edinburgh) | The List

The 2018 edition of The List's Eating & Drinking Guide is out now – only £7.95 (+ ).

It doubles as the menu for the no-choice meal that follows, although there is no indication where or how each item will feature in each of the five dishes.

(The fussier diner may struggle – be sure to notify any dietary requirements in advance.)

Here seasonally changing means a menu that’s impossible to predict – and even the most sophisticated diner is likely to find something unfamiliar chalked up on that board.

The optional mixed drinks package is excellent and as likely to include gin, beer or a cocktail as wine, but there’s a wide-ranging wine list too.

Review: Aizle - Edinburgh Fine Dining | EdinBraw - The Best of ...

Review analysis
menu   busyness   staff   food   drinks  

Prior to opening Aizle in 2014, Stuart was Chef de Cuisine at the world-famous Sandy Lane Resort in Barbados where he was responsible for their signature restaurant L’Acajou.

It had always been Stuart’s aim to open his own restaurant, and after 13 years gaining invaluable experience, he opened Aizle with his wife Krystal in April 2014.

The 36-seat restaurant serves a set-menu dinner based on a monthly list of seasonal ingredients selected by Stuart.

Stuart’s inventive cuisine is complemented by an extremely well-edited list of wines from predominantly small producers sourced from independent wine merchants whilst the bar is stocked with original recipe syrups and shrubs made with seasonal ingredients ready to be used in a short but satisfying cocktail list.

Prior to founding Aizle, Stuart travelled the world with his wife Krystal, cooking and making drinks for high-profile people in luxurious surroundings.

Review - Aizle

Review analysis
menu   busyness   staff   food   drinks  

Prior to opening Aizle in 2014, Stuart was Chef de Cuisine at the world-famous Sandy Lane Resort in Barbados where he was responsible for their signature restaurant L’Acajou.

It had always been Stuart’s aim to open his own restaurant, and after 13 years gaining invaluable experience, he opened Aizle with his wife Krystal in April 2014.

The 36-seat restaurant serves a set-menu dinner based on a monthly list of seasonal ingredients selected by Stuart.

Stuart’s inventive cuisine is complemented by an extremely well-edited list of wines from predominantly small producers sourced from independent wine merchants whilst the bar is stocked with original recipe syrups and shrubs made with seasonal ingredients ready to be used in a short but satisfying cocktail list.

Prior to founding Aizle, Stuart travelled the world with his wife Krystal, cooking and making drinks for high-profile people in luxurious surroundings.

Restaurant review: Aizle, Edinburgh - The Scotsman

Review analysis
staff   ambience   food   menu  

The genuinely puzzling bit, however, comes in the way Aizle’s owners describe their new restaurant.

Apparently, being a neo-bistro, or the home of Scottish bistronomie if you prefer, means not having a menu, but instead giving each diner a list of ingredients that will almost certainly feature in the four-course culinary excursion that is to follow.

Our list of ingredients, for instance, included such exotic delights as flowering scurvy grass, sea lettuce, purple sprouting broccoli, pink purslane and gremolata.

Much the same was true of our next course, which consisted of a perfectly-cooked fillet of wild bream served with sea spaghetti, grapes, wild leeks and a few drops of beurre blanc sauce.

Our meal wasn’t perfect – the tables are annoyingly small, and the set price of £35 means a meal for two with wine and service is almost sure to break the £100 mark – but Ralston’s invention, innovation and sheer determination to challenge his diners’ senses, which is reminiscent of 21212’s Paul Kitching, should ensure that a visit to Aizle is a memorable evening out.

Aizle, Edinburgh, restaurant review - Telegraph

Review analysis
food   ambience   drinks  

It’s a set menu, five courses for a very reasonable £35, written on a blackboard with no punctuation, so it looks to an untrained eye like one dish containing 19 ingredients, starting with pumpkin and ending with sablés bretons.

I agreed; the texture was fresh and, from the right angle, smelt good, but the taste was fermented, as if it were on the turn.

Anna potatoes were a bit anaemic, and the Loch Awe smoked trout didn’t have anything to play off, texturally: a slippery fish against a slidey potato.

The beautiful buttery contours of the fish were thick with flavour; an intense green sauce of parsley and fresh garlic was glorious.

I like to imagine some ridiculous clash in the kitchen, between one genius and one person a little, ahem, less good, like in Ratatouille (the film, not the dish).

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