Please note:
Due to the nature of the dining experience 8 is our max table size and we require credit card details for all bookings which can be made via the widget.
Aizle is part of the lyla, noto & tipo family.
If you do not see the availability you are looking for, please click here to check Lyla, our sister tasting menu restaurant with a seafood focus.
Wednesday – Sunday,
Dinner reservations 5 – 8.30pm
Saturday only from 2nd March
Lunch reservations 12 – 1.30pm
The Garden Room,
Kimpton Charlotte Square
38 Charlotte Square
Edinburgh
EH2 4HQ
01312405500 reservations@aizle.co.uk
The best meals are the ones you don’t have to choose. Everything at Aizle is made in-house, from the nutritious live ferment in the sourdough, to the hand churned butter, to the aquavit and aged kombucha in our cocktails. Aizle is based in the Garden Room at The Kimpton Charlotte Square, if you are looking for a room reservation, please click here.
Wednesday – Sunday evenings we serve a 7-course tasting menu.
Saturday afternoons only, for lunch, we serve a 5 course tasting menu.
Our menus change constantly, dictated by what is local and in season. A dish or garnish may be on for 10 weeks, others for only a few.
Our dinner tasting menu is £105 per person & we offer paired drinks for £75 per person.
Saturday lunch serves a 5 course menu which is £50 per person with optional paired drinks for £35.
If you’d like to purchase a voucher, click here.
scottish beef sourced from the borders.
West Coast Brown Crab
An edible kelp, widely eaten in Southeast Asia.
Earthy, deeply coloured root vegetable.
Koji is a type of Japanese fermentation starter – a grain (usually rice) that has been inoculated. This can then be used to make many fermented products such as sake, miso, soy sauce or shio koji.
locally sourced, tender and rich.
we are using a variety of wild mushrooms including maitake, king oyster and shiitake
Asparagus, a green vegetable known for its slender spears — is often one of the first signs of spring.
The Douglas fir (Pseudotsuga menziesii) is an evergreen conifer species in the pine family, Pinaceae
Loch Melfort is a sea-loch on the west-facing coast of mainland Argyll
Sheep between one and two years old; traditionally, older than lamb but younger than mutton.
Allium ursinum – known as wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives. Grows wild throughout the UK.
Ossau-Iraty is an Occitan-Basque cheese made from sheeps milk
A pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Commonly used to make jams and chutneys.
Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae, sourced from Yorkshire.
Creamy and slightly bitter milk from goats.
At Aizle, our menu is subject to change daily, according to availability, micro-climates and quality assurance.
Due to the style of our menu, please note we cannot accommodate individual dislikes.
If given sufficient notice, we can cater to the following requirements: vegetarian, pescatarian, gluten free, pregnancy requirements, no seafood, or nut allergies.
We do not currently offer a dairy free menu or vegan menu.
Please note we have a 24 hour notice cancellation policy for a party size of 1-4 guests, 48 hours for party size 5-8.
We are hiring front and back of house, please email us a copy of your CV and cover letter.
Due to the nature of our dining experience, we ask that children brought are over 3 years old and no pets.
Photography by Sally Jubb and Kristie De Garis.
Website by More Yum Studio.