Gamba

It’s the strong commitment to sourcing fresh, sustainable seafood that makes Gamba stand out from the crowd. There are many positives that this restaurant can wax lyrical about, but it only takes an initial glance at the menu to reveal the carefully considered provenance of the fish used in all of the restaurant’s dishes – whether it’s the likes of the lobster expertly caught by MacCallum’s of Troon or sea bream that’s fished from Mediterranean waters.

Considering Gamba holds two AA rosettes and is the Seafish Seafood Restaurant of the Year 2015, quality here really is a given. Chef Derek Marshall has worked hard to develop dishes that are of-the-moment and seasonally biased, and he changes the menus every six weeks based on the best Scottish produce available. You might begin with the likes of sweet pickled herring with beetroot salad, or the hot smoked salmon pâté with caper and citrus crème fraîche, and follow with incredible Isle of Gigha halibut or simple grilled lemon sole. Desserts are in no way overlooked either; the lemon and rosemary posset with blueberry compote and almond crumble proves this.

For over a decade now, Gamba has stood strong in Glasgow as a pioneer of fresh produce and accessible cuisine. If you haven’t been already, you owe it to yourself to give Gamba a try.