Though quality doesn't always come at extra cost, when it comes to these restaurants, it's worth spending a little more.
So just where can you find Glasgow's most expensive restaurants?
(1055 Sauchiehall St, Glasgow G3 7UD)
Picture: The Butchershop Facebook
With an interior modeled on the kind of hip steak houses you'd find in Manhattan, the Butcher Shop Bar and Grill is the place to go in the city for a steak, or more particularly, cuts on the bone.
The aforementioned cuts of quality Scotch Beef are dry-aged for the optimum 45 days - with this length of time considered perfect according to research, for ensuring that they keep the integrity of the great Scotch beef flavour but at the same time allowing for optimum tenderness.
With a great wine and cocktail selection to match it's the ideal place for a special night out.
Going all out... Choose from the reserve cuts menu - dry-aged for 45 days plus - and grab a 1 - 1.2 kg of Tomahawk (feeds two or three) for around £80-100.
(176 W Regent St, Glasgow G2 4RL)
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Brian Maule has been at the forefront of Glasgow's fine dining scene for a long time and for good reason.
Chardon d'Or focuses on high quality ingredients – with more than a little skill in the execution.
Dishes like fillet of lamb, crushed turnip and rosemary jus sound deceptively simple and yet so tasty, while starters like duck trio (foie gras, confit leg terrine and cured fillet served with pistachio nuts) nod to fine dining, with Masterchef-esque touches.
Going all out... with mains coming in at around £30 each we recommend trying out the stunning assiette of pork, creamed potatoes with truffle sauce (£28.50) finished off with a selection of French and Scottish cheeses (14.95)
(225A W George St, Glasgow G2 2ND)
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Gamba is Glasgow's most prominent seafood restaurant with the freshest Scottish fish and fruits of the sea cooked to perfection and often influenced by international flavours and techniques.
Having earned the 2015 Seafood Restaurant of the Year Award, and two AA rosettes, you can be sure of the food’s high quality.
The restaurant itself is a swanky basement in central Glasgow, and the service is known to be impeccable.
Going all out... start off with six Lindisfarne Rock oysters over crushed ice (£15) followed by half Scottish lobster Thermidor and rooster chips (£30)
(158 Ingram St, Glasgow G1 1EJ)
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The bar and restaurant may be relatively new, but this grade A listed building dates back to the early 19th century, and the décor – stained glass windows included – is pure 1920s opulence.
Settle into a booth with an old fashioned cocktail in hand and a view of the elegant (and well-stocked bar), then have a gander at a menu heaving with Scottish steak, seafood and grill options.
Winning dishes include roasted bone marrow, steak tartare and roast Shetland monkfish tail – and flawless surroundings are bound to impress that big date almost as much as the caviar.
Going all out... start off with the Oscietra Caviar 10g (£23) or 30g (£50) and order the whole Roasted Shetland Monkfish Tail with Lemon caper butter & hand cut chips for the main (£50)
(10 Annfield Pl, Glasgow G31 2XQ)
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Though the East End isn't normally considered a destination for fine dining, Bilson Eleven has bucked that trend in recent years by gaining such an excellent reputation that one Guardian Food Critic felt the need to try and burst their bubble (but we won't talk about that here).
Admire the stain glass windows and plush interior as you settle back to enjoy stunning dishes like the Curried skink, hand-dived scallops and venison loin. Be warned though, for those who enjoy free will rather pre-determined fate, the restaurant offers two set menus and isn't flush with choices when it comes to the options on either - either way you'll have to trust us when we say it'll be worth just sitting back and let the Bilson team do the hard work.
Going all out... go for the delightful eight course tasting menu for £88 per person with matching drinks.
• READ MORE: THE BEST NEW RESTAURANTS IN GLASGOW FOR YOU TO CHECK OUT
