- Telephone 0141 530 7985
- Opening times Mon–Wed 11.30am–10pm; Thu–Sat 11.30am–11pm; Sun 1–9pm.
- Bar open Mon–Thu noon–10pm; Fri & Sat noon–11pm. Closed Sun.
- Food served Mon–Thu noon–9.30pm; Fri & Sat noon–10.30pm. Closed Sun.
- Pre-theatre times Mon–Fri noon–6pm
- Pre-theatre price £20
- Website www.ibericarestaurants.com/restaurants/…
With finesse and self-assurance, Ibérica offers the most carefully selected produce of Spain in a thoroughly sophisticated venue.
Part of a small chain of restaurants with branches in London, Leeds and Manchester, Ibérica opened in Glasgow in 2016, and is a thoroughly stylish place to dine in the city centre. Decorated with vintage maps, tiles and elegant pink and grey chairs, Ibérica's seasonal menus are designed by Michelin-starred executive chef Nacho Manzano and consist mostly of nicely proportioned tapas. Try the trio of chorizos – smoky, spicy and 100 per cent Ibérico pork – or the tender twice-cooked lamb with marinated cherry tomatoes and peppers. There are some interesting fish tapas, including salt cod with root vegetable crisps, plus chicken and seafood tapas, for two to four people. The apple and cider tart with rosemary-infused ice-cream is a highlight of the dessert menu, and can be paired with a glass of sweet cider for an extra treat. The drinks list is impressive, with over 50 different wines (the top price of a bottle being £650) with most available by the glass as well as by porrón (a 500ml glass pitcher), plus craft gins, Spanish beers, cocktails and sherry.
- Private dining: Up to 14 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Spanish jazz
- Capacity: 115
- Largest group: 124
- Open since: 2016 September
- Number of wines sold by the glass: 40
- House wine: £19 per bottle
Reviews & features
Table Talk: Nacho Manzano on how to cook with seaweed15 Nov 2016
The executive head chef of Spanish restaurant group Ibérica describes how he uses seaweed in his cooking
I'm excited about working with seaweed in my restaurant kitchens. We cook a lot with seaweed harvested from the Cantabria coast. Something I like to do is cook fish in hot salt and seaweed. I take a piece of seaweed, lay it on a hot stone, then place a…
Great Spanish dishes according to a Michelin-star chef10 Nov 2016
Executive head chef Nacho Manzano reveals his homeland's finest recipes
Spain is fantastic for food. Eating is like a cult over there, but of course, with so many regions, dishes vary hugely from place to place. For example, on the Cantabria coast, in the north of Spain, the seafood is unique. The very cold water with deep…