It’s a particular privilege to walk into a new restaurant. Everything is pristine, arranged with an undue level of precision. There’s a nervous excitement, sometimes the faint whiff of terror. It’s like wandering around the stage before the first night of a play, a chance to take a closer look before the performance begins. The absence of people, in a place designed for crowds, is a bit odd. Thoughts always turn to how things will work out when the doors are flung open. What’s the best table? What element won’t last through opening night?
This was how we first discovered Iberica. Glasgowist arrived at 140 St Vincent Street after walking along the city’s own burger boulevard and noticing all the other restaurants that have taken up residence in this compact strip in the city centre. There’s a particular concentration of handsome buildings here which probably helps. Add to that the fact you are close to Central Station, George Square and all the other attractions, hotels and offices within a brief walk and you can understand why it suddenly makes sense that this is Glasgow’s latest dining destination.
This particular corner at Hope Street was once a bank – we can’t remember noticing it much in the past. The sites of former banks are rich pickings for restaurant or bar owners. They tend to have a lot of open space, high ceilings, a landmark location and the type of smart, imposing appearance that reassures the general public it’s safe to leave their money there. However, these buildings can also present their own curious, often unforeseen challenges, when someone attempts to shoehorn a dining room and kitchen into an unyielding space.
They completed a successful transformation at Iberica Glasgow under the direction of Lazaro Rosa Violan, who has designed all their restaurants. On our first visit, we found chef César García sitting in a comfy chair in the bar section enjoying a cup of Earl Grey tea. He explained the restaurant was based on recipes and ingredients curated by Nacho Manzano, a chef with three Michelin stars – Garcia then works with the teams in the different locations to implement the menu. Mostly he explained that the dishes were the type of authentic Spanish fare they would enjoy at home, that’s the guiding principle for the menu.
There are 11 Iberica restaurants in the UK and we’re delighted there is now one in Glasgow. We immediately loved the commitment to quality and the staff are invariably charming and friendly.
We visit often, usually for some cured meats and robust cheeses at the delicatessen counter and a glass of red wine – it’s the best way to eat like a Spaniard.
Iberica Glasgow has been open for two months and chef García is back in town to introduce the new seasonal menu.
The local team lead by head Chef Sergio Olmedo and General Manager Lukas Krischki are preparing for the busy Christmas season. You can check out the new winter menu below and other menus are available for those thinking of booking their festive party here (ask them about their private dining room). We may see you over the weeks ahead for some of the best tapas in town.
