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Edinburgh's Aizle restaurant to close until further notice

The restaurant, which moved into the Kimpton Charlotte Square hotel earlier this year, is set to close for the foreseeable future.

Published: November 24, 2020
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Posting on their social media, the team at Aizle wrote: "Hello Edinburgh, We have made the difficult decision today to close Aizle until further notice.

"Please understand this hasn’t been an easy decision; but under the current restrictions of no dinner service and no alcohol sales, it doesn’t make financial sense for us to remain open.

"We would like to really thank everyone from the bottom of our hearts for the huge amount of support our guests have given us during this whole pandemic- it’s amazing that we haven’t had to shut before this point.

"To everyone who has joined us this year, bought vouchers or had the Aizle at home delivery, we want you to know it has really made a HUGE difference, so thank you.

"Rest assured we will be reopening when the restrictions are lifted and we can serve dinner with lots of lovely wine and cocktails with Brunch/lunch Friday, Saturday and Sunday, with our special Sunday lunch and takeaways on Friday and Saturday, so hope to see some of you there in the meantime!

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"Stay safe, Edinburgh. We applaud the work being done by Nicola Sturgeon and the Scottish government, but we also hope they are keeping in mind how hospitality can move forward and still survive, limiting job losses and keeping this amazing indie restaurant scene we have in the city alive."

Opened in 2014 by husband-and-wife team Stuart Ralston and Krystal Goff, Aizle gained huge popularity as the first restaurant in Edinburgh to offer a surprise tasting menu and went on to become fifth-best in the UK in the fine-dining category of the 2019 Travellers’ Choice Awards for Restaurants.

Diners were privy to only a list of local, seasonal ingredients which feature in their six-course dinner.

Under the Grill: Stuart Ralston Head chef and owner of Aizle at The Kimpton Charlotte Square and Noto

 

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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