Tucked underneath a small railway arch near the Kelvingrove neighbourhood, this genially run restaurant is a showcase for Chef Craig Grozier. The rumble of trains overhead only adds to the atmosphere as Craig engages with his small group of guests, all sat around one communal table in front of the open kitchen. The menu changes regularly, such is Craig’s commitment to showcasing the best seasonal Scottish produce, be it Barra scallop or Borders partridge. The punchily flavoured dishes can be paired with a thoughtfully curated wine flight.