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Housed in a rather grand-looking Victorian railway station hard by Gartnavel Hospital, this bistro keeps it classy, avoiding most of the trattoria clichés in favour of clean-cut contemporary style
– check out the piano in one corner, the giant cutlery motifs on the walls and the greenery dangling from the mezzanine. The kitchen majors on stone-baked pizzas and pasta (anything from spaghetti
carbonara to penne with spicy sausage), but there’s also plenty of choice for those want to take the traditional three-course route. Appetisers of mussels with tomato, parsley and garlic broth
could give way to seared sea bass on risotto primavera or escalope of veal topped with Parma ham, while dessert might be tiramisu. Otherwise, ‘lunch for five fifty’ sounds tempting – especially
with a decent selection of wine, beers and cocktails to consider.
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