Located at 80 Miller Street, in the heart of Glasgow’s Merchant City, The Spanish Butcher serves the finest grades of Galician beef, the most premium Iberican Jamon and the freshest of seafood; combining Spanish and Mediterranean inspired flavours.Set within chic, modern New York loft style interiors, The Spanish Butcher delivers quintessential style along with the most vibrant of cuisine.
It’s simple really, our calling card is sustainable Scottish seafood.Our name comes from the Gaelic word for fish. It’s a wee bit tricky to pronounce, but it’s no bother if guests don’t get it quite right. With delicious fresh produce served by our very own Head Chef, Sean Currie, you'll feel the energy in the way we go about things – our warm welcome, enthusiasm for what we do, and, of course, a splash of Glaswegian banter.Serving sustainable Scottish seafood is at the heart of everything we do. That’s why £1 on every bill goes to The Firth Forth Lobster Hatchery, who hatch, rear and release lobsters to ensure stocks remain plentiful for future generations. Sea more on Instagram: @lobsterhatchery
We specialise in brunch and authentic Italian cuisine. Indulge in the finest Southside cocktails, Beers, Wines and savour excellent coffee at our establishment.
Glasgow may seem far the romantic punjabi region of the indian and subcontinent,yet through charcoals you can enjoy their traditional family dishes prepared with fresh ingredients and cooked before your eyes on our massive charcoal grill we have achieved in 2012 as follows are details winner of scottish curry awards,maitre d of the year was muhammad ALI , curry club award for glasgow, opentable diner choice awards your food is looked after by our experienced chefs who produce unique traditional dishes using recipes which have been handed down from father to son for generationswe are now catering for parties e.g. bhirthdays,weddings,office snacks for meeting we look after our customers as our guests,you wont be dissapointed with our service and quality of food thats our promise.
