Stravaigin Café Bar
- Telephone 0141 334 2665
- Opening times Mon–Sat 11am–midnight; Sun 12.30pm–midnight
- Bar open Mon–Fri 11am–1am; Sat/Sun 11am–1am
- Food served Sun–Wed 10.30am–10.30pm, Thu–Fri 11am–11pm, Sat 10.30am–11pm
- Website www.stravaigin.co.uk
In the heart of the University quarter, this café, bar and restaurant is dedicated to locally sourced ingredients served with a globally inventive twist.
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.
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.
- Private dining: 56 and 27
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Gluten-free options, Children's portions, Children's high chairs, Wheelchair access, Post-theatre menu, Outdoor tables, Free wi-fi
- Live entertainment: Traditional folk on Tuesdays, 9pm–midnight
- Capacity: 127 (18 outdoors)
- Largest group: 56
- Open since: 1994
- Number of wines sold by the glass: 16
- House wine: £20 per bottle
Reviews & features
Winter warmers: tops tips for drinking and dining this festive season7 Nov 2019
Our picks of where to go in Edinburgh and Glasgow for the best food and drink this winter, plus some suggestions from our experts
Winter is a time for cuddling up with a plate of something sustaining and comforting. Luckily, given the dreich conditions here, Scotland is pretty good at doing food and drink to warm the cockles. From wood-fired pizza ovens to cosy brunches, fiery…
Best bistros and brasseries in Glasgow4 Jun 2019
Expect stylish settings and inventive food in the city's top bistros and brasseries
The bistro brand of cosy casual dining is a good fit for Glasgow: welcoming, unpretentious and really very good. Some of the city's finest architecture has been given over to the cause, with imposing former churches, banks and courthouses now home to…
Q&A: Kenny Mackay – Stravaigin27 Oct 2014
Head Chef talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for? The atmosphere is warm and welcoming, full of festive fun with a friendly buzz with quirky decorations in true Stravaigin style. What are the…
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