Stravaigin

living in Glasgow offers a sometimes frustrating experience with eating out, and in the same way as a menu in a little chef, a selection so large that the fine intentions of choice are lost in confusion. More often than not i will try to rely on other peoples opinions, and a friend who had worked in Stravaigin for a year or so, had strong, if fairly biased, feelings towards it, and strongly suggested visiting the restaurant for a special occasion. At first I was a bit confused when walking into the busy bar area, and then being ushered down the stairs where my booking had been allocated, but relief as waking past the professional kitchen, being greeted with not only polite, smiling staff, but a teasing smell of what was waiting when we took our seats. Also by being downstairs we were not submitted to the attention craving bar staff! The menu was thankfully short but varied, offering a wide range of styles and cuisine, but also, the date at the top showed the chefs effort to adjust the menu according to the week, and offering seasonal ingredients for the taste, not the title. The food is always beautiful, my pork cheek melted in the mouth and a starter of quail was stunning, with a red wine sauce that will always bring back memories of Stravagin. The wine list is good value and the bin end selection offered a perfect malbec, great value and an appropriate recommendation from the friendly and efficient waitress. The atmosphere is lively even if quite but when it is busy the buzz from the tables creates such a relaxing yet exiting vibe. If in glasgow and require some exceptional food then Stravagin can always be relied on and will always deliver, and one of few places where the service charge actually feels justified, so long as not shared with the upstairs bar.

This would have to be one of my favourite restaurants in the world – big call i've been a lot of places and i love my food. But consistently good food with consistently good service at a decent price in a buzzing environment – you just cant beat it. I was almost reticent writing this as I don’t want too many more people discovering this place.

On my first visit I was concerned. I am very dubious about restaurants with too long a menu. However I rarely find a dish here that isnt at least good and some are great.

This place has a buzz about it. The décor is comfortable and friendly but quirky and interesting. It does get crowded and if you want a quiet meal then youre best booking a table downstairs in the al a carte. Although generally you can order from either menu if you ask. You cant book for ground level which means you can generally get in but you might have to wait a wee while having a drink at the bar and to get their sooner offer to share the counter table.

The cocktails are good and even have some unusual ones such as pisco sours. The wine list is more than decent with a range of styles, countries and prices. The waiting staff generally know their wine stuff, there is also wines of the month and if you still cant find something there is the al a carte wine list.

There is a huge variety of dishes and the menu changes regularly from bar style cheapies fish and chips, haggis neeps and tats (which has won awards) to more sophisticated dishes such as rabbit loin & duck liver fricassée with truffled brioche and mains Slow cooked Smitton’s pork belly & cheek, pan-fried cabbage, celeriac & apple purée, cider gravy. The Steamed West Coast mussels with sweet chilli & coriander are one of my favourites and a huge serve for £6.45 starter. Please bring back the scallops with pea souffle!

The food makes this place but the staff keep it going. They are spot on, very friendly with good knowledge about the dishes and the wines and willing to offer opinions. They also do special nights – burns nights, thali etc

My only negative is that it is sometimes really hot in the mezzazine level.

May the chef never leave – Daniel youre never allowed to go back home. May who ever trains the staff keep up the absolutely brilliant job – and may not too many people find out about this brilliant restaurant so I can always get a table.

Keep up the great job guys and no doubt I will see you soon!