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Edinburgh’s first neo-bistro has announced it will open for dinner four evenings per week in 2018, having been open for dinner five evenings per week since opening in April 2014.
From Wednesday 24 January Aizle will open for dinner on Wednesdays, Thursdays, Fridays and Saturdays between 5pm and 9pm.
Despite operating a very successful business with up to a three-month waiting list for Saturdays, owner and chef Stuart Ralston is planning to spend more time with his wife and young son in 2018.

He said: "For the past three and a half years our staff have all worked extremely hard to make Aizle the success it is, and in line with my own desire to create a healthy lifestyle, I want to create an environment for my staff that’s equally healthy. There’s a tendency to overwork in this industry, the days are long and can be very physically demanding, so it’s important we all have a chance to enjoy life away from the workplace.”

The 36-seat restaurant serves a set-menu dinner based on a monthly list of seasonal ingredients selected by Stuart. The dining experience begins with a few snacks, followed by four courses of sophisticated flavour combinations to both surprise and delight. Aizle’s customers are attracted by the prospect of an evening exploring interesting and delicious ingredients served in a relaxed environment. 
Stuart’s inventive cuisine is complemented by an extremely well-edited list of wines from predominantly small producers sourced from independent wine merchants whist 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.
Manager Jade Johnston is as passionate about delivering first-class front-of-house service as she is at ensuring the drinks offering is impeccable. Noticing a gap in the list for interesting non-alcoholic drinks, Jade has developed a range of homemade softs as well as well as nurturing her own-recipe Kombucha, spiced with Muscadet, pumpkin, ginger and nutmeg.

Aizle thrives as a close-knit team with kitchen and front-of-house staff often helping each other out. A kitchen porter may open the door for a customer, whilst and a chef may serve one of the courses. This special dynamic reflects everyone at Aizle’s high degree of commitment to providing the best possible experience for guests, regardless of job title.
Prior to founding Aizle, Stuart travelled the world with his wife Krystal, cooking and making drinks for high-profile people in luxurious surroundings. Their experiences were thrilling, educational, and unique, but their true desire was to work for themselves, serving food and cocktails in a humble and unpretentious environment.

In 2017 Aizle was included in TripAdvisor's Top 10 Best Fine Dining Restaurants in UK, and included in the top 3 restaurants in Scotland in the Observer Food Monthly Awards 2017.

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