- Telephone 0141 530 7985
- Opening times Mon–Wed 11.30am–10pm; Thu–Sat 11.30am–11pm; Sun 1–9pm.
- Bar open Mon–Wed 11.30am–10pm; Thu–Sat 11.30am–11pm; Sun 1–9pm.
- Food served Mon–Wed 11.30am–10pm; Thu–Sat 11.30am–11pm; Sun 1–9pm.
- Average price £10.95 (set lunch); £22 (evening meal)
- Website www.ibericarestaurants.com/restaurants/…
An upmarket, sophisticated city centre restaurant and deli with beautifully prepared dishes from Northern Spain.
This 2016 debutante’s luxurious interior has an impressively finished wooden gantry, with art deco decorative touches throughout. Airy, elegant and confidently refined, Gatsby would take Daisy for cava and nibbles here. It boasts a menu designed by Michelin-starred chef Nacho Manzano and it shows. One of the city’s better wine lists is split into sections by flavour to embolden those who know their taste but not their grapes. A simple, smart idea with many available in 500ml carafes – the Grizzly, a red from the Leon region is full of deep flavours, all big hips and ruby lips. A great companion to starting at the charcuterie, the half–half option showcases fantastic cured meats and regional cheeses like Idiazabal. The menu offers consistently excellent tapas and grilled meat. From the latter, the secreto pork is an incredibly juicy and tender cut, taking its name from being a well-kept butchers’ secret. Fried cod balls are so delicate they vanish in a single bite, while a nicely balanced pear and blue cheese salad is another pleasingly light touch. A stylish and welcome addition to the city centre.
- High point: Stunning food, stunning setting
- Low point: Choosing your tapas – you'll want it all
- Notable dish: Secreto grilled pork
- Private dining: Up to 14 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: Deep house
- Capacity: 115
- Largest group: 64
- Open since: 2016 September
- Number of wines sold by the glass: 40
- House wine: £18.50 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…