Stravaigin

‘Think global, eat local’ is the mantra that underpins Stravaigin’s menus, showcasing the best local, seasonal Scottish produce in innovative ways.

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In its well-referenced mantra that promotes a universal outlook of global cuisine, Stravaigin not only came up with a sharp, innovative and appealing theme but one that presented its chefs with free reign in terms of their culinary influences. The most recent expression of this is a concentration on Levantine and South East Asian flavours, both of which are treated with a considered and creative hand by Stravaigin’s kitchen. A risotto starter sees usual arborio displaced by cracked wheat, with the dish bound by smoked aubergine, labneh (strained yogurt) and given texture from crisp shallots. Bavette steak is given an Indonesian makeover via acar awak and sambal, the spicy, sour notes of which cuts through the richness of the meat, which takes well to the heavy dose of piquancy. A little more traditional in its construction is a braised lamb neck, which is paired with roasted and puréed carrots and whipped potato as light as can be imagined. Dining downstairs at Stravaigin affords a measure of serenity that the bustling upstairs bar and mezzanine can’t quite match. In its continued pursuit of reaching out and incorporating new gastronomic influences, it is a restaurant that always seems to have a dynamic and everlasting appeal.

Listed in the Glasgow Larder – order a print copy (free + p&p).