'Great food, good vibes, cracking view': Inside Leeds rooftop restaurant Azotea

Azotea has only been open a year, but the rooftop restaurant at Hyatt Place Leeds has already made its mark.

Blending Latin American dishes with Yorkshire produce and a laid-back atmosphere, the venue has attracted a steady stream of curious diners looking for something different.

General manager Mark Morris says its identity is rooted in showcasing flavours from all over the region, "from Argentina to Colombia".

Morris said the aim from the beginning was to offer Leeds a dining experience it didn't already have.

"We are unique in that we capture a variety of Latin American cuisines from Argentina to Colombia," he told the Yorkshire Evening Post. "Our wine list is also largely dominated by Latin wine producers, which makes us a unique proposition in Leeds."

Rather than focusing on one country, the team wanted to reflect the breadth and variety of the region.

"We don't want to be constrained by being a Mexican restaurant," Morris said. "So we decided to capture the flavours of the whole South American continent as our inspiration."

Since opening in March last year, Azotea has continued to evolve. Morris said the team has "refined the guest experience, introducing new menus, signature cocktails, and seasonal events" to establish Azotea as "one of Leeds' leading rooftop destinations".

For anyone visiting for the first time, he has a few suggestions.

"Our picanha is a must-try, and choriqueso is my go-to comfort food," he said. "For cocktails, our all-new Fuego Silencioso is the perfect summer drink – smoky and fruity."

Although Azotea sits at the top of a hotel, Morris is clear about how the restaurant sees itself.

"Strictly speaking, we are an independent restaurant at the top of a hotel," he explained. "Our aim is to attract guests from across Leeds and beyond who are seeking bold Latin American-inspired flavours, and an unforgettable rooftop experience."

Being based within Hyatt Place does bring advantages, especially during quieter periods.

"We can leverage the hotel to drive their guests to the restaurant during the usually quiet early-to-mid-week period," Morris said. "We can also tap into their global marketing structure, connecting us with guests before they even arrive in Leeds."

The setting plays a major role in the experience. Morris summed up the atmosphere simply: "Great food, good vibes, cracking view."

Seasonality also shapes the menu.

"We actively try to source as much of our produce from Yorkshire as possible," he said. "We use some super farms near Ripon for our meat. Our summer menus are generally lighter and fresher than our winter ones."

Running a restaurant in the current climate is not without its challenges. Morris explained that the rising cost of goods, VAT, and increased wage pressures are among the biggest hurdles.

"The latter means we have to be leaner to be profitable," he added.

Despite this, he remains optimistic.

"I am optimistic and believe that change is coming as our industry mobilises and gets the message out to the public and government," he said. "I thoroughly enjoy seeing my team grow personally and professionally – they and my guests keep me motivated."

As for where Azotea fits within Leeds' rapidly evolving food scene, Morris said: "We are proud to be part of the scene that has some fantastic operators.

"I would like to think we fit in at the upper end of the scene, offering a fresh experience that's a little different from anything else in the city."