Frosoulla's

With a history that stretches back over 40 years, Frosoulla’s is a justifiably popular mainstay for Greek cuisine in the Southside.

The 2017 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

There are some core principles noticeable at Frosoulla’s that other neighbourhood bistros would do well to adopt; personable, engaging service; robust, generous portions; and, crucially, a commitment to being selective with primary ingredients. The menu appears broad and includes sections such as the popular mezedes (a feast concocted by the chef /owner herself), dishes from the grill, plus a menu for veggies. While this may look like a diffuse offering, it is to the kitchen’s credit as they cleverly overlap and utilise the best of their ingredients across dishes: a top-quality, barrel-aged feta is used in a simple but saparous beetroot salad and appears again in a seafood saganaki to bind and cut through the rich, bisque-esque sauce. Frosoulla’s displays how horribly Glasgow has appropriated the meaning of kebab; meat is sourced locally, butchered in-house and cooked in a charcoal grill, allowing for an experience of how the dish is supposed to taste. When the chef’s mother still prepares the dolmades to a recipe that goes back over a century, you know you are in safe hands when visiting Frosoulla’s.

• High point: Delicious Greek yoghurt a must for dessert after such generous portions
• Low point: Black and white, semi-modern interior doesn’t quite jibe with restaurant’s style
• Notable dish: Seafood saganaki