A strong focus on seasonality, exceptional sourcing and top quality cooking make this one of Glasgow's finest restaurants
Cail Bruich’s 10th anniversary brought with it a comprehensive renovation that has seen it adopt a far more organic look through a brighter colour scheme and tables stripped back for a natural wood finish – signalled on first entry by a bespoke maître d' station, hewn from the trunk of a fallen Scots lime. This recast has cultivated a more informal dining area and is symbolic of a restaurant that is assured in what it is doing. A £50 three-course evening menu is generously disingenuous as the meal is sprinkled with various pre-starter snacks, commencing with a pumpkin gougère and closing with a chicken consommé of considerable depth and clarity. An opener of Orkney scallops with sea kale and artichoke is exceptional – great sear on the mollusc while its components are brought together by an emulsified, blood-orange butter. Perfectly pink Goosnargh duck, with its skin peppered with fennel and coriander seeds, arrives with an earthy carrot purée and toasted pumpkin jus to make for an equally impressive main. If it is Cail Bruich’s intention of securing a much-vaunted star, the level they are operating on now suggests they don’t need to reach much further.
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Free wi-fi
- Music on stereo: Mix
- Capacity: 42
- Largest group: 46
- Open since: 2008
- Number of wines sold by the glass: 20
- House wine: £26 per bottle
Reviews & features
Best Scottish restaurants in Glasgow29 May 2019
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.
Cail Bruich West4 Sep 2008
No one quite expected the Gaelic renaissance to include food. Fiona Anderson took along her phrasebook for a meal in Glasgow's West End.