Stravaigin Café Bar

An informal bar-restaurant embodying the best of bistro dining with international dishes, big flavours and quality ingredients.

The 2019/20 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

Going strong since 1994, Stravaigin is now as much a West End institution as its older, posher sister, Ubiquitous Chip. The rallying cry here is ‘think global, eat local’, so flavours from India and North Africa meet Scotch beef and Shetland shellfish while haggis, neeps and tatties are a permanent fixture on an otherwise ever-changing menu. There’s a line in brave combinations here, with some working so well you wonder why everyone doesn’t do them – such as an airy duck liver parfait with apricot jam, granola and toasted brioche that combines sweet, savoury, smooth and crunchy to extraordinary and irresistible effect. But Stravaigin is a busy pub as much as anything, and if you’re in the mood for dependable comfort food with your pint you'll find an excellent burger, or a plate of ham stovies to share. Booked tables are mostly on the mezzanine here, with a more walk-in, kid-and-dog-friendly vibe on the ground floor. The basement restaurant has a separate, pricier menu, though everything comes from one kitchen. With lovely staff and a terrific wine list, Stravaigin’s one of those rare places that works for a quick bite, a big night out or anything in between.

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

True to its ‘think global, eat local’ mantra, dishes here evoke a culinary wanderlust across the Asian-Pacific and beyond; the finest sourced produce from Scottish farmers and coastal waters meet with exotic spices from afar to elevate the senses. An exemplar of neighbourhood casual dining, it’s a friendly, feel-good homestead – all natural materials and upcycled wood furnishings etch its boho character. Evolutionary thinking behind its seasonal al la carte, breakfast and brunch menus delivers on value too. Starter of Orkney crab cake is moist and light with good texture-flavour balance – crunchy sweet potato crumb, complemented by pickled red chillis, sharp tamarind mayonnaise and earthy rocket and beet salad. Flavours run deep in the roast pork belly and prawns, kimchi jjigae hot pot with boiled egg. Signature spice route ‘curry of the moment’ is beautifully aromatic too with a cheeky kick to finish. While Louisiana spicing adds another dimension to naturally firm and subtle sweet hake with pumpkin and lime rice, green chilli sauce and tempura okra. For dessert, the moist frangipan cake topped with zingy lemon curd and home churned ice-cream is a delight. Meanwhile, fantastic wines spanning the globe will ease you into the wee hours.