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,
reservations 5 – 8.30pm
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 head to www.kimptoncharlottesquare.com.
Our set 8-course tasting menu changes 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 tasting menu is £105 per person & we offer paired drinks for £75 per person, we also have a full wine and cocktail list.
Please note as of 2024 our tasting menu will be priced at £125 per head ; wine pairing £90
Earthy, deeply coloured root vegetable.
aged beef prepared into a tartare
Line caught in Anstruther, Mackerel typically have vertical stripes on their backs and deeply forked tails
A tart, bright green or berry, native to many areas in the northern hemisphere.
Wild Scottish Halibut, caught in the North Atlantic in Scottish waters and landed at Anstruther
locally sourced, tender and rich.
we are using a variety of wild mushrooms including maitake, king oyster and shiitake
the edible flower buds of a species of thistle
A grain, related to sorrel and cultivated for its richly nutritious seeds.
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.
monkfish sourced from Peterhead in Scotland
lobster sourced from North Berwick in Scotland
the duck is dry aged for two weeks in a salt chamber to draw out the moisture, and intensify the flavour
scottish plums fermented and candied
a speciality of Italy's Amalfi coast, where the unusually large and fragrant fruit is grown on cliff-side terraces
Nutritious, very sour native Scottish berries which grow near the ocean.
pumpkin sourced locally from Kilduff farm in East Lothian
Subject to change daily, according to availability, micro-climates and quality assurance.
Please note we at Aizle have no choice of menu or ingredients.
We cannot accommodate individual dislikes.
If given sufficient notice, we can cater to the following requirements only: vegetarian, pescatarian, gluten free, pregnancy requirements, no seafood, or nut allergies.
We currently do not 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.