Glasgow has a wonderful selection of restaurant offering a huge variety of culinary delights, please see some of our recommended venues below and feel free to contact them.
The Bothy 
0141 334 4040
www.bothyrestaurant.co.uk
In the heart of Glasgow’s West End, The Bothy is a traditional Scottish restaurant tucked behind Byres Road. Open seven days a week, you’ll find traditional Scottish food with the freshest local produce mixed with the talents of Head Chef Monique Paul.
Tucked away at the back of the restaurant, is our two fabulous cosy Private Dining Rooms. They are the perfect place to hold that special occasion; The larger room can take 12 – 22 people with the snug holding 6 – 10. Both rooms are FREE to hire.
78 St Vincent
0141 248 7878
www.78stvincent.com
The last word in Restaurants in Glasgow.
"Designed in 1914, by architects, Campbell & Hislop, 78 St. Vincent Street was the office for the Phoenix Assurance Company, affectionately referred to, in Glasgow, as the "Phoenix Building".
We have carefully restored the building and interior, retaining many of the original features, including the lovely white marble staircase leading to the mezzanine and first floors. We have also used local artists to create a turn of the Century French feel with a contemporary edge which we feel works well with the architecture.
In the recent past we have added 2 private dining rooms they are proving extremely popular with our customers and are available for dining, meeting, training, or conferencing. This is ideal for parties of up to 16 guests.
Complementing the restaurant's French style, our menu, prepared by a team of talented chefs, offers imaginative dishes cooked from best quality fresh produce with flair and pride. French with a Scottish flavour!
The City Merchant
0141 553 1577
www.citymerchant.co.uk
The City Merchant Restaurant was established in 1988, by the Matteo Family one of the first, in the Merchant City area, and was extended and upgraded in 1996, offering an extensive variety of local and exotic fish and shellfish.
The restaurant is now recognized as Glasgow’s leading seafood restaurant. Clientele arrive from all airts and pairts of the world to experience the rustic Scottish ambience, warm Glasgow hospitality, fine local produce, carnivorous are also spoilt for choice, prepared by award winning chefs, in modern and traditional Scottish recipes.
The Restaurant can accommodate 135 persons on the ground floor and mezzanine and areas can be taken over by groups of 10 – 60 persons.
yen oriental & teppanyaki restaurant
0141 847 0110
www.yenrotunda.com
At Yen oriental & teppanyaki restaurant, you will discover an exceptional meeting of cultures, styles and cuisines. On one floor we exclusively offer distinctive Teppanyaki cooking from Japan, where our chefs cook before your eyes: entertainment in itself.
On our second floor, we create a unique fusion of Japanese, Cantonese and Thai cuisines. Yen is the perfect setting for the ultimate oriental restaurant experience and prelude to visit the nearby SECC, Glasgow. So make your reservation at Yen now - where the experience more than meets expectation.
The Sisters 
0141 434 1179
www.thesisters.co.uk
Jacqueline and Pauline O'Donnell started out as cooks for hire before opening the Sisters on Crow Road, and opening in 2005 their second Restaurant the sisters Kelvingrove. With an arguably more chic and modern interior than its warm and romantic Jordanhill sibling, it attracts a young and more fashionable clientele in search of treats from Scotland's larder. The menu is the same in both places, featuring carefully-sourced ingredients such as seafood rushed in from Ullapool, game from Ardnamurchan and organic vegetables from Arran. Wobbling scallops sit proudly on pedestals of black pudding, while a home-made crumpet is draped in smoked salmon, drizzled in a creamy chive sauce and crowned with a soft poached egg. A hunk of venison loin could perhaps benefit from being served a little rarer, but a thick, yet tender, slice of limerick ham is accompanied in a traditional manner with 'Kailkenny tatties' and generously buttered cabbage. The rhubarb pudding offers a ramekin of soft sponge that reveals a tart pool of jewel-bright pink fruit. Those wanting to recreate the experience for themselves can enrol in a cookery class with Jacqueline.
Bar soba
0141 204 2404
www.barsoba.co.uk
Bar Soba pulls off the feat of being a stylish city centre bar with the warmth and easy-going attitude of a local. The downstairs restaurant operates during the busier nights of the week and food is served upstairs in the bar at other times. Although the restaurant offers plusher, more intimate surroundings, the comfy seating and spacious layout of the bar mean it manages to accommodate diners and drinkers with ease. The food is 'Asian fusion', a frequently changing range of ramen, broths, laksas, rice and noodle dishes. Everything is made in-house, including desserts, and this is evident both in the distinctly roasted flavour of the duck and the rich, squidgy moistness of the chocolate brownie. Fish dishes are handled well too, with the red snapper cooked to firm and tasty perfection. Being such a good all-rounder means that Bar Soba attracts a mix of customers and never feels cliquey or exclusive, thanks, in part, to the pleasant staff. The dimly lit bar is fit for both quiet, after-work chats or rowdy Saturday night gatherings and the décor is modern and unobtrusive without being bland or minimal. An exhaustive cocktail menu and groaning bar shelves make Bar Soba a good choice for drinkers too.
Barca tapas
0141 248 6555
www.barcatapas.co.uk
Barca exudes casual Mediterranean warmth and understated class that feels far from the showy chatter of Princes Square. Predominant shades of red, orange, gold and brown find vivid focus in a painting of a menacing bull, while refined hits from the 60s and 70s encourage a relaxed recline in the pitched, padded chairs. Large oval tables allow for easy accommodation of paella or well-portioned tapas, which arrive swiftly, courtesy of the grinning service. Fish options, such as delicate tartlets filled with citrus-dressed crab, contrast with meaty dishes that come as either air-dried cuts or rich stews. The lamb casserole features chunks of slow-cooked meat in a Rioja jus. An impressive array of textures is displayed in a signature tapa of smooth scallops, mealy black pudding and crisp bacon, which harmonise well. Such attention to flavour is also apparent in a dessert of baked figs served with a wedge of mellow walnut ice cream. Prices aren't necessarily reflective of neighbouring upmarket competitors, either, with an enticing pre-theatre tapas selection. The general insouciance can be savoured further in the adjoining cava bar - something of a misnomer, as the four cavas offered are outnumbered by champagnes and a selection of some rather impressively sourced Spanish reds and whites.
La fiorentina 
0141 420 1585
www.la-fiorentina.com
An elaborate setting is combined with quality cooking to create an appealing option. The traditional dining room has some beautiful stained glass and is scattered with life-size marble statues, while vines hang from the ceiling. With a choice of business lunch, pre-theatre and gourmet menus, there's essentially something for every palate and budget. Mushrooms, stuffed with cheese and ham, rolled in breadcrumbs and fried, are moist and tasty. Dapper waiters supply the accompanying and delicious garlic mayonnaise from large serving dishes. Main courses of fish and meat hit all the right comfort-food buttons: for example, Italian steak pie or pork stroganoff. Thick sausages - so spicy that there's a warning on the menu - are served in a fresh tomato sauce with gnocchi and a slice of roasted polenta to absorb some of the heat. A monster pudding (known as the 'special Italian dessert') has sponge soaked in Marsala wine and maple syrup, covered in meringue and whipped cream.
Charcoals
0141 221 9251
www.charcoals.co.uk
To the uninitiated, Charcoals might possibly be overlooked when considering an Indian meal, as it trades rather inconspicuously on a busy part of Renfield Street. But those in the know can tell you that this restaurant is a top contender when it comes to curries. Past the neon frontage and takeaway counter is a small, modern restaurant with funky interior, beech wood tables and comfy chairs. The large, informative menu shines with an abundance of fish and meat dishes, served with a variety of classic and refreshingly different sauces. Butterfly king prawns offer the exotic flavours of ginger, tamarind and coriander without overpowering the large, juicy seafood. Chicken jahatpat is an unusual yet delicious main course, a dry sauce of black pepper and melting cheese, which uses the strong flavour of green herbs to bring the dish to life. Try it with channa palau rice - the combined textures of soft, fluffy rice and whole, firm chickpeas make a strong accompaniment. Great meal deals are available all day and night. Along with a good value pre-theatre menu, it all adds to Charcoals' appeal.
Dragon-i
0141 332 7728
www.dragon-i.co.uk
Dark wood, red walls and mirrors create a sophisticated ambience to go with the innovative food in Dragon-i. The lighting may seem subdued, but the concealed ceiling spots over the tables illuminate the colour and texture in the imaginative fusion dishes that are prepared here. The restaurant is handy for promptly served pre-theatre meals before a Theatre Royal or Royal Concert Hall performance, but it's a pity to rush food like this. Among the starters, neatly presented crisp pancakes are filled with juicy roast duck and vegetables. A pleasantly fishy red snapper - stir-fried with apples, oranges and pineapple - comes on a zingy bed of diced grape and kiwi-fruit. Moist chicken with asparagus, pak-choi and shitake mushroom is prepared in a chardonnay sauce - emphasising the innovation that this Chinese restaurant favours. Steamed sea bass is not only topped with finely-shredded fresh ginger and spring onions, but also arrives on a bed of pak-choi and soy sauce. All main courses, except the aromatic duck and pancakes, are served with fried rice scented with garlic. There aren't many vegetarian options on the menu, but meat-free dishes can be prepared on request.
La bonne auberge 
0141 352 8310
www.labonneauberge.co.uk
La Bonne Auberge stands within heckling distance of Jongleurs comedy club - not to mention theatres, the Royal Concert Hall and a multiplex cinema - so pre-show meal times are often busy. But it's equally well-placed for a post-shopping feed, or as a destination in its own right. There is a cosmopolitan bustle that is reflected in the menu. Dishes combine Scottish ingredients - a succulent fillet of Scotch beef, for instance - with the occasional suggestion of the Far East (such as teriyaki pork or curried crab), all infused with a French sensibility. A tian of crushed prawns in crème fraîche is a light, palate-tingling starter. A soupy wild mushroom risotto has dusky flavours, while the sugar-snap peas, green beans and juliennes of courgette in a side order are crisp, crunchy and refreshingly sweet. The limited selection of desserts might not encourage a standing ovation, but the prime location and reasonable pre-theatre menu might tempt diners back for an encore. Advanced booking is advised on weekends.
Piccolo mondo
0141 248 2481
www.piccolomondo.co.uk
Meaning 'small world', Piccolo Mondo opened its doors near Central Station in 2006. A large painting of the Tuscan hill town Barga (in a nod to the ancestry of the restaurant's management) dominates the main dining area. But the owners say they would like guests to feel as if they were attending the theatre when eating here. Given the luxurious dark red and gold interior - not to mention some meals that are dramatically flambéed tableside - it almost lives up to that billing. Dishes are cooked fresh to order, with nothing seemingly too much trouble for the cheery staff. The extensive menu often incorporates locally sourced ingredients in traditional Italian dishes; the carpaccio starter, for example, headlines tender, wafer-thin fillet of marinated Scottish beef, with flakes of rich parmesan and some spicy rocket leaves in supporting roles. Main courses include several chicken, veal and fish dishes, such as a duet of plump scallops and king prawns cooked in white wine and served with saffron rice. Among desserts, the tiramisu is made with semifreddo (literally 'half cold' or semi-frozen) mascarpone cheese.
Collage, Radisson SAS
0141 225 2046
www.glasgow.radissonsas.com
Collage is one of the Radisson SAS hotel's two restaurants. Inside, bright paper tablecloths with food-related scribbling, colourful screens and wall hangings lend an air of cosy informality to the room, where the service is attentive, despite the relaxed vibe. The directly-worded menu features food of a Mediterranean slant. Starters include grilled sardines with baked lemon and sea salt, and a hefty pile of grilled shrimps with herb butter, which is simple and delicious. A confit duck leg cassoulet is crisp on the outside and rich and tender within, and accompanied by a stew of haricot beans. Seared monkfish tail, cooked attentively with a cumin crust, is accompanied by saffron potatoes and a superb buttery sauce, delicately flavoured with fresh mint. The one-plate dishes, good for sharing, are worth investigating. The Scottish assiette comprises smoked venison, hot smoked salmon, a doorstopper wedge of Dunsyre blue cheese and farmhouse pâté and crabapple jelly. Straightforward, classic desserts such as crème brûlée and tarte tatin are well-executed.
Red onion 
0141 221 6000
www.red-onion.co.uk
Red Onion is the venture of John Quigley and his wife Gillian. Now the restaurant demonstrates his intention to keep things global. 'Fusion' is not a concept so easily applied to décor, so it's understandable that the interior plays it safe, with tall, light wooden furniture and white walls upon which paintings of (remarkably) red onions hang. The principal influences are France and the Far East, so something as rustic as meaty, savoury French onion soup - replete with a thick wedge of toasted emmental hiding a mass of shredded onion - seems as natural as some light, egg-bound crab-cakes and sweet chilli sauce. There's a similar breadth of influence in the mains. On one hand, seared beef salad tosses tender strips of teppanyaki-style steak through crunchy beansprouts with a drizzle of sesame oil. On the other, there's a cassoulet with the smooth aroma of top quality stock introducing an authentically complex dish of rugged Toulouse sausage, soft pork belly and confit duck, with tarbais beans and breadcrumbs soaking up the full-bodied sauce. Hints of simple classiness carry onto desserts too: frozen raspberries explode with a little chill in the mouth before a white chocolate sauce soothes. As far as casual dining goes, this is most impressive.
Michael Caines, Abode
0141 572 6006
http://www.michaelcaines.com
While Michelin-starred Michael Caines is in overall charge of food for the Canterbury-based ABode chain of boutique hotels, local head chef Martin Donnelly runs the Glasgow operation. This is no identikit hotel eatery, but a fine-dining restaurant with its feet firmly planted on Scottish soil (and in some of its rivers and lochs, too). The dining room, lit in restful hues of peach and ivory, feels formal without being stiff. Hawk-eyed serving staff patrol the room and succinctly describe each dish as it arrives, starting with the lip-smacking amuse bouche - a frothy Jerusalem artichoke velouté, on this occasion. Dishes are created as much to dazzle the eye as to thrill the palate. The tender roast saddle of Dornoch lamb is poised contrastingly against the more robust flavours of some slow-roasted shoulder, while an almost indecently indulgent raviolo of pheasant and foie gras in a red wine reduction nestles snugly against Stornoway black pudding. If that sounds like a lot of meat, there's a separate vegetarian menu. Foodies, meanwhile, might be tempted by the £55 tasting menu option. For dessert, the clean sharp tang of the lemon tart with confit lemon sorbet sends you home with a bounce in your step. The wine list includes excellent value options, such as a delicately fruity rioja.
Grassroots 
0141 333 0534
www.grassrootsorganic.com
With little separating guests from cooks, Grassroots rather resembles a farmhouse kitchen, where the chefs dart back and forth at the range in one corner while aromatic smells drift towards diners. Flagstone floors and wooden furniture add to the rustic feel, which is lent a slight hippy edge by fairy lights and the tie-dyed purple curtains that divide the space into booths. The café has long been at the forefront of vegetarian cooking in Glasgow, and the menu combines imaginative ideas with quality produce. Lunch choices include hearty sandwiches and salads, as well as an all-day Scottish breakfast. By night, the menu goes global with dishes inspired by the Far East, Jamaica and Mexico. Starters include crispy vegetable tempura served with a tangy tamari dip, or a simple dish of bread, olives and spiced nuts. Among the main courses, baked aubergine is enlivened with a sharp feta topping and lemony potato wedges (but is somewhat oddly paired with a sweet beetroot stew). The combination of wholesome Grassroots burger with spicy Cajun fries is more successful. The small pudding selection changes daily, and can include a moist chocolate, cinnamon and walnut cake. There is a good selection of organic beer and wine, and the tea and coffee are also organic.
Manna, Best steak
0141 332 6678
www.mannarestaurant.co.uk
In the Bible, heavenly manna was miraculously provided during the Israelites' flight from Egypt. Manna, the restaurant, is a more temporal affair with its solid meaty focus and 17-year pedigree from trading previously as Papingo. With a tidy cream, linen and chrome design makeover, a familiar menu and continuity of staff and customers, Manna marks more of an evolution than a spiritual transformation. Starters range from a rather potato-heavy fish-cake in pea and thyme cream to a more impressive bacon and quail's egg Caesar salad piled with shaved parmesan. The range of Buccleuch estate steaks - from simple rib-eyes to a hefty chateaubriand for two (via sirloins and fillets) - provide a justly popular core to the menu. Other main courses plough a somewhat classic furrow and include rack of lamb, baked cod or pork in mustard. Sauces sometimes risk overshadowing the quality ingredients, but side orders are fresh and plentiful. An unctuous chocolate pudding is perfectly balanced by the zest of fresh orange ice-cream. Both lunches and evenings see a mix of business suits, shoppers and celebration, but popular early evening deals also attract a more casual crowd.
