Aizle (Old Town)

• The type of thing I would usually avoid) was particularly delicious
• With just a list of Ingredients instead of a menu you are certain to be served freshest quality food
• This is a restaurant that is going to go far and I am sure they will be winning awards soon
• Staffed by talented people who are creating and serving fantastically fresh
• The only dinner y clue is a blackboard which lists tonight&rsquo
• I have every confidence that the chef will make the best decisions for my taste buds
• Those ingredients are on that board because they&rsquo
• The bar staff should know which wines will best suit my glass
• Our starter was a feast in three parts
• There were a pair of rice crackers with cucumber gel
• Then there was a couple of hearty pieces of intensely cheesy Parmesan shortbread
• Lastly there was a small glass jar of velvety pumpkin soup
• Containing a few soft pumpkin chunks and topped with a milk froth
• Delicately spiced with ras el hanout
• We can all agree that replacing a carb with cheese is genius
• The accompanying scorched baby leeks were charred to bitter perfection
• A sea salty balance was achieved with a scattering of mussels
• Parsnips gave the dish a sweet earthiness and with it we enjoyed a glass of Catarratto
• Our main consisted of pork cheek with a side of pork terrine
• The richness of the meat was offset with a combination of radishes
• Some were fresh and some were pickled in the form of choucroute
• A bitterness was provided by an unexpectedly complementary burnt apple sauce and a Chilean Carmenere
• Easily the best red wine I&rsquo
• (it was more like a texture with a caramel flavour than your typical foodstuff)
• I felt the dessert was rather large
• So good that no milk was required (which is very unlike us)
• The only letdown was the answer to what kind of coffee beans were used
• Our matched drinks were a further £
• Every morsel that passed our lips was a considered combination of flavour and texture
• I live around the corner from these hallowed halls and delightful as it was to walk past the inky interior
• Valentines Day is a much derided tradition
• A secret dinner that I was not to know about until the evening arrived
• Was delighted when they were found to be true
• They were brought to us with a flourish
• After each dish was set before us the contents were explained in minute detail
• We had a crudite with pickled vegetables and lemon mayonnaise
• A pot of chawanmushi with iberico lardo and crispy fish skin
• A selection of beetroot with smoked salmon and grimbister cheese crumbled lovingly over the top
• What I assume was looking at their February harvest list
• Dayboat fish with sea purslane and other sea goodness
• This fish was on par with the other best cooked piece of fish I have ever eaten
• I could have done with a bit more salt please
• Was one that we were most looking forward to
• The flavour was just yum although again I would have preferred a smidgen more salt on the beef
• Different takes on rhubarb with yoghurt ice cream made a pretty picture
• Nor myself is that partial to rhubarb
• S unique selling point is that it creates its set tasting menu from a monthly &lsquo
• Whilst we were we waiting for our first course we were served some seaweed bread with some butter and what I think I was told was labneh
• There was a spring ragout and quail egg mixture topped with a lemon sabayon
• The sabayon on top was just divine and the ragout was punchy and fresh
• The two other snacks on the plate were a type of cracker with scallop roe and a piece of fried chicken with kimchi
• The flavour was delicious and the toppings seemed to melt in the mouth
• The chicken was very tasty
• The kimchi added a layer that was surprisingly good
• The next course was watermelon tartare
• The next course was skate with mussels and capers
• The portion of fish was generous and set beautifully on the plate
• I have to say that I was a little disappointed with the chicken as I was expecting it to be a little more moist
• The sweet potato was silky smooth though
• The dessert was an assortment of all things strawberry
• The meal was thoroughly enjoyable and it was fun not knowing what dishes you were going to get
• The official start of the evening is a small assortment of canapé
• A take on an infamous gourmet dining dish with the aforementioned quails egg
• Poached and sat atop a pea and cauliflower ragout served in shell and topped with sour cream
• All I know is that when I first set eyes on their website
• I instantly knew that a visit to this restaurant was a necessity
• This was my first time in Edinburgh and my friend and I were searching for a place to eat and saw the reviews on Online
• The flavors were incredible
• Each course was beautifully prepared and we also splurged and went with the drink pairings
• Drink pairings can be a hit or miss but in this instance it was perfectly done
• My favorite dish of the night was the pasta course with mushrooms and ricotta
• This eatery was a delight to be in and the nourishment essentially uncommon
• I have eaten in the majority of Edinburgh's best eateries (not really those appeared as 'top' on TripAdvisor) and Aizle is up there with the simple best

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