Hotel du Vin Bistro
- Telephone 0141 339 2001
- Opening times Mon–Sun 10am–midnight
- Bar open Mon–Sun noon–10pm
- Food served Mon–Sat noon–2pm, 5.30–10pm; Sun noon–4pm, 5.30–9.30pm
- Pre-theatre times Mon–Sun 5.30–6.45pm
- Pre-theatre price £21.95
- Website www.hotelduvin.com
A grand townhouse hotel with bags of style and top-end dining – a real special-occasion venue.
While there’s an undeniable sense of opulence to Hotel du Vin Bistro at One Devonshire Gardens, its townhouse feel, with doors leading to meandering corners, oak-panelled walls, plus commanding bay windows lends itself to a warm dining environment. A recent shake-up in the form of a new head chef, Gary Townsend, hasn’t brought any change in the restaurant’s modus operandi – local, fresh sourcing, but there is a recognisable energy about his menu. A smart main course riff on surf ’n’ turf contains braised pork jowl and fillet, flanked by two juicy langoustines, makes for a harmonious continuum of dark to light meats. There’s a playfulness, too, in an accompanying Goosnargh duck, cooked a deep pink, with an outstanding braised leg pastille, coated in a heady, rich orange sauce. To start, pumpkin velouté is as silky and rich as you could wish, with its earthy tones intensified by a chestnut raviolo. A scallop dish – celeriac, apple, black truffle, hazelnuts – while visually exquisite, is busy on eating. Desserts are classic and refined, think chocolate fondant and caramel tart, with some wee pearls of creativity, including a memorable thyme and lime ice-cream.
- Private dining: Up to 30 covers
- No. overnight rooms: 49
- Provides: Vegetarian options (at least ¼ main courses), Gluten-free options, Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Capacity: 76
- Largest group: 30
- Open since: 2006
- Number of wines sold by the glass: 28
- House wine: £21.50 per bottle
Reviews & features
Best Scottish restaurants in Glasgow17 Apr 2018
Taste the best of modern Scottish food across the city
A diversity of approach in terms of style, commitment to tradition and progressive culinary thought are all elements that make the current Scottish food scene so enthralling.
Valentine's Day: A night at One Devonshire Gardens3 Feb 2010
I’ve always been suspicious of Valentine’s Day. It’s not that I’m not romantic, I just object to being told how, with what colours, and on what day I ought to be expressing my love. All that pink. All that expense. All that expectation. While I can see…