With a history that stretches back over 40 years, Frosoulla’s is a justifiably popular mainstay for Greek cuisine in the Southside.
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
- Private dining: 50 + 25
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Greek music
- Capacity: 90
- Largest group: 65
- Open since: 2013
- Number of wines sold by the glass: 3
- House wine: £15.95 per bottle