28 Gibson St, Glasgow, Lanarkshire, G12 8NX
- Tel: 0141 334 2665
03/09/2008 by synky
The stravaigin is a good standard of restaurant in Glasgow in great location near some decent bars, though it has a good one itself. I wouldn't say it is the best or most exciting, but if you are looking for a good place to go, you can't go far wrong. Whenever we go there always seems to be many couples there, and many students with their out of town parents. And I'm not surprised, the scottish/french food is of excellent quality and the ambience is fine, though the tables are a little close together. I like being able to see into the kitchen. Their pre-theatre menu is of good value.Report this
23/08/2007 by adsie
The name means "wandering" in Scots, and the theme is global spin on Scottish ingredients. There's a small bar at the front, inside there's a luxurious feel without being pretentious. The food is of high quality and usually with an interesting twist eg free-range chicken breast, warm orzo and roasted vegetable salad, broadbean salsa as a main course. If you're happy to try something a little different, this is the place.Report this
05/03/2007 by Layclerk
Famous for its food. Been in there once with a group of half a dozen enroute to a wedding reception. Everything on the menu seemed to be drizzled with, or coated in, or dipped in, or served with Gremolata. We asked the waitress what this stuff was, and all she could come up with was "it's green". We had been looking forward to the meal because of this place's reputation, but to be honest it was boring, pretentious and ordinary (but not cheap). So anyway, if you want to make your own gremolata, and do something with it, you'll need 1 heaped tbsp capers, drained; 2 large handfuls of flat-leaf parsley, roughly chopped ; 1 lemon, grated zest only; 8 green olives, pitted; olive oil; salt & pepper. Place the capers, parsley, lemon zest, olives, about 2 tbsp olive oil and plenty of salt and pepper in a pestle and mortar, then pound to a rough paste. Alternatively, blitz briefly in a small food processor, or finely chop the capers, parsley, lemon zest and olives together, then mix with the oil and seasoning. You could for example spread the gremolata over the top of some nice salmon fillets (approximately 200g/7oz each, skinned) and sit them on a baking tray brushed with a little oil to stop the salmon sticking. Place them under a grill for 7-8 minutes until just cooked through. Then eat them. Every day is a school day!Report this
Tell customers who you are
Add a headline or description to display detailed information about your business.
Ratings & reviews
Map & directions
Show customers your opening times
Add opening hours to keep customers up-to-date with your availabilty.
Is this your business?
Inappropriate content? Report content