Built as a particularly impressive-looking tram station in 1915, this local landmark fell into a state of disrepair before being rescued through restoration, led by businessman Marco Giannasi, who opened an Italian bistro here in 1994.
Walking in is like taking a step into a self-contained Glasgow culinary time capsule, impervious to passing fads and fashions, where service is friendly and conversation flows as easily as the wine. Somewhere people relax and take time over their meal.
The residential development planned for the nearby site of the former Victoria hospital will open a new chapter for the area. A treasured neighbourhood restaurant in the Southside, Glasgowist spoke to owner Marco about the story of Battlefield Rest.
Battlefield Rest’s recipe for smoked haddock risotto with Stornoway black pudding and crispy egg is featured in the Glasgow and West Coast Cook Book, order your copy with the link below.
ORDER YOUR COPY OF GLASGOW & WEST COAST COOK BOOK WITH RECIPES FROM TOP RESTAURANTS
How did you create the restaurant in the first place Marco?
Well, we have to go back to 1988. At that time the building was derelict. I began to look at options. Then I took over the building in 1992. I purchased the old tram stop from the council for £1. After that, it took two years to restore.
The restaurant really started with our chef. The same chef is still here after almost 25 years. Marino Donati is still in the kitchen, he is still as strong and fit and demanding quality and high standards. He leads by example, alongside with Tony Cacace, the restaurant manager. He has been here since we opened as well. So, that was the beginning of the story.
When you look around the area now, all these years on, do you see a lot of changes?
Well, we have become part of the community and we still see a lot of the same people as we always have. Our customers are very loyal. We have made our own proposals to add things around us but they have not always been approved.
There’s a massive development where the Victoria hospital was, behind the restaurant. That is going to be the centre of attention for the next couple of years. There will be about 400 apartments and retail shops, so they say. There’s talk of pedestrianising our bit into the development. That would be quite good. For now, we will keep the consistency that our existing customers expect.
Are there certain dishes that have always been on the menu?
We try to make changes and bring in different ingredients from Scotland and Italy. There are dishes that people expect. At the end of the day, we do what our customers demand.
There are crostini starters that are popular. We made some cannelloni haggis one day and then customers kept ordering it, so that became a signature dish all of a sudden. We are not so concerned about how long a dish has been on the menu, it is about making sure the quality is there every time.
How do you maintain the link to Italy in your food?
We always look to source the best in Scottish produce, you can see that in our seafood and our meat dishes. Most of what we use is local but there are quite a few pasta products that are from where I came from originally.
I try to buy independently, directly from where I come from in North Tuscany. It makes us different from the crowd, you know? We’ve got pastas and meats from the same area, like prosciutto and salami. It keeps the roots.
So we’re getting the best of Scotland and the best of Tuscany in the Southside of Glasgow. That’s a good thing to have.
Yes! [laughs] I think customers appreciate what we are trying to do. We pick up new products and recipes and try to keep things alive. Over the years, you find if you make more effort you get a better response.
You mentioned about your regular customers. Do you have some who started off as kids and now they’re bringing their own families?
Yes. That’s some of it. Quite a lot, really, now. A lot of the customers, they come in with their children and 25 years ago they were maybe six years old visiting for pasta and ice cream. Now they are big boys and girls.
So they’ve kept their relationship going with this old building and its charms. Many of our customers have an emotional connection to Battlefield Rest that makes it special apart from the meal, the atmosphere and everything else we provide. To have bond like that is quite special.
We are a small restaurant business but we also do social work [laughs]. People can leave their own challenges and concerns at the door and sit down with a glass of wine and a plate of pasta. They counsel us and we counsel them. That’s the relationship.
Battlefield Rest
55 Battlefield Road
Glasgow
G42 9GL
T: 0141 6366955