Cail Bruich

Among Glasgow’s most attentive dining experiences, where seasonality, exceptional sourcing and attention to detail create a winning formula.

The 2018 edition of The List's Eating & Drinking Guide is out now – only £7.95 (+p&p).

There’s a superb attention to detail that flows throughout not just the food at Cail Bruich but the whole dining experience. You’re asked about dietary requirements first thing as a matter of course, and waiting staff have the knowledge to help you work with them. Crumbs from the complimentary freshly baked crusty bread served with specialty smoked butter are swiftly brushed off the table. A sommelier is constantly doing the rounds, offering exuberant wine advice. But it’s the food that really sets this sometimes overlooked institution of Glasgow fine-dining far apart. The slim seasonal menu eschews wide variety in favour of striving for flawlessness. A starter of citrus-cured sea trout isn’t far off achieving it. The exquisitely tender Goosnargh duck main gets closer still with its warming accompaniment of cabbage, chicory and yeasted berries. A dessert of luxuriously thin Valrhona Jivara chocolate with salted caramel, blood orange and a splash of performatively poured buttermilk finally achieves perfection in abundance. If you find yourself enviously eyeing-up the dishes of diners who’re just starting their meal as you’re finishing, you won’t be the first to feel that way at Cail Bruich.

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