Gamba

Chef/proprietor Derek Marshall and his team have made an enduring success of Gamba since launching it in 1998. The basement premises have smart, thoughtful decor, and Marshall’s way with seafood marks out the venue as one of Glasgow’s best – he’s also a member of the Sustainable Restaurant Association, so eco-friendly quality is guaranteed. His fish soup (with crab, ginger, coriander and prawn dumplings) has achieved cult status, but it’s also worth sampling the equally exotic yellowfin tuna sashimi with wasabi, soy and pickled ginger. Fillet of wild sea bass with sweet beetroot, pink peppercorns and horseradish fish cream is a beautifully handled main course, with creamed spinach and peas on the side, while roast apple with Calvados ice cream and butterscotch sauce makes a fine dessert. Vegetarian and meat options are also available.