- 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.
- Pre-theatre times Sun–Thu 5–6.30pm
- Pre-theatre price £18
- Website www.ibericarestaurants.com/restaurants/…
An upmarket, sophisticated city centre restaurant and deli with beautifully prepared dishes from Northern Spain.
Open since autumn 2016, Ibérica Glasgow still has the swagger of the new, confident and very good-looking kid on the block. The interior contrasts clean lines and gleaming woodwork with witty retro lampshades, the front-of-house team provides remarkably smooth and attentive service, the menu features hard-to-find (outside Spain) cheese and charcuterie. As part of a small UK chain, Ibérica brings a formula refined in the fiercely competitive London market to Glasgow, and that includes a menu overseen by Michelin-starred Nacho Manzano. Largely a list of tapas, plus a few paellas and a steak, old favourites like patatas bravas meet unusual regional specialities, like torto frito from Asturias – a corn flatbread topped with vegetable stew and fried quail’s egg – or Galician octopus, where deliciously charred, tender tentacles sit on a bed of crushed potatoes bound with a smoky pimentón sauce. Prices can be on the high side, but they do like their promotions here (January 2018 saw an impressive 50% off most food, for example). An exceptional wine list includes lots of interesting Spanish choices, many available by the glass or porrón-style half-litre carafe.
- 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: Nothing
- Capacity: 115
- Largest group: 115
- Open since: 2016 September
- Number of wines sold by the glass: 40
- House wine: £18 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…