We don't just know great food...

We are thrilled to announce that, Stuart, our group head sommelier, has been included in the top 5 of the inaugural top 100 Sommeliers of the UK 2023. We hope you all join us in wishing him a huge congratulations and stop in for a glass of wine with him. Sommelier Edit

We are thrilled to have been included in The National Restaurant Awards & place 81st among the best in the UK's hospitality scene this year. A huge thank you to our amazing team for their unwavering dedication & hard work & a special thank you to our guests & suppliers for your continued support.

Want to know the inspiration behind this beautiful dish? Or how to make it? Stuart’s inspirations come from all around him & over his career, has kept a notebook to jot down ideas & recipes which you will find in his new cookbook. Pre-order below bit.ly/catalogued-ide…

An essential part of your experience with us. Try one of our Aizle cocktails from our ever-changing list of signature creations.

Sunday beers arrived early 🍻 Thank you to Estrella Damm UK & The National Restaurant Awards. Craig might be struggling to lift them but he certainly won't be struggling to drink them.

Happy Pride month from the team at Aizle. 🏳️‍🌈 We are proud to celebrate this wonderful community today and everyday. #pridemonth #prideedinburgh

Inverurie lamb belly which we BBQ and brush with a soy glaze, finished on top with herb miso pesto and pickled gem lettuce. Served alongside a wild mushroom consomme and bouquet garni of fresh herbs.

Smoked tomato dashi jelly with isle of wight heritage plum tomatoes. Topped with elder flower, goats cheese and lemon verbena snow.

The final touches. Our team look forward to welcoming you this evening. Looking to join us? Reserve your table here; aizle.co.uk

ICYMI: The new restaurant from Stuart Ralston, Chef Owner of Aizle Edinburgh, notoedinburgh & Tipo, which is yet to be named, will have seating for 28 guests and will pay homage to the produce from the Scottish Isles 🧑‍🍳 🔗 bit.ly/43rfG33

Our bread course. Parker house roll, glazed with Forrest honey from EDINBURGH HONEY CO. finished with Maldon Salt Co. and served with koji butter.

Our lamb dish which we BBQ and brush with a soy glaze. It's one you won't want to miss.

Applying the finishing touches

ICYMI: Showcasing recipes from Aizle Edinburgh and notoedinburgh, Stuart Ralston’s debut book offers readers an exclusive insight into the world of one of Scotland’s best chefs 📖 🔗 bit.ly/3seWhVW

Have you tried one of our bespoke Aizle cocktails yet?

It's all in the details

The best meals are the ones you don't have to choose. Gift an exquisite dining experience at Aizle today. Gift vouchers available to purchase here; aizle.co.uk/vouchers/

Our snack dish. Mackerel pate, with pickled gooseberry gel, topped with wasabi emulsion.

Have you tried our homemade kombucha? Cups made by local artist Kirsty Anderson