To help you find your feet in the coolest area of the city, we take a look at just a few restaurants worth a visit.
To experience all of what Finnieston has to offer, embark on a journey down its main stretch of Argyle Street. Kelvingrove Cafe is a great place to start. The shabby chic cafe is a hub of activity for all the latest goings on in the area as well as the ideal place to grab a uniquely blended cocktail and sample something from their varied menu.
As far as eating is concerned, there’s more than enough selection. The Gannet is a minimalist restaurant that prides itself on creating dishes from fresh, local produce as dictated by the seasons. Seafood including salmon and oysters is never far from the menu, with each dish putting a modern twist on classical cooking.
If you’re in the mood for seafood but with less expense and more batter, Old Salty’s is the ideal destination. The self-styled “traditional chippy” puts an upmarket spin on your usual order with a choice of fish, pies and old fashioned suppers at a reasonable price.
Old Saltys. Picture: Google
One of the city's most celebrated seafood restaurants The Finnieston can also be found on the long Argyle Street stretch. Its wooden beams and cosy booths give the feel of a seafront tavern making for the ideal location to try the best Scottish seas have to offer including trout, scallops and salmon. To wash it all down is a selection of 60 types of gin, cocktails and wines. If you’ve not had your fill of seafood quite yet, try the Seafarer - a cocktail made with seafood infused sherry, giving it a savoury edge.
A wander down to The Hidden Lane Tearoom is a must. The tearoom prides itself on being a hub for the creative community, serving homemade cakes, soups and stews over two floors with the added treat of vintage crockery.
For those looking for something a bit more meaty, The Butchershop Bar and Grill is on hand to help. Their selection of dry-aged, grass fed cuts on and off the bone will satisfy any meat cravings. Cuts ranging from 700g to 2kg are hung in the Butchershop’s dry-aging room for 45 days, meaning by the time they reach the plate, they are at their peak in terms of flavour and tenderness.
