Cafe Gandolfi

Café Gandolfi is a Glasgow legend dating all the way back to 1979 – a wood-toned, tactile space with lots of prints on its walls and a cheery crew of punters kick-starting their day with eggs Benedict or lingering over more substantial plates of eclectic, international food. ‘Please wait here to be seated’ says a sign near the entrance, and customers are happy to do just that – particularly as the menu offers quality and value across the board. The menu ranges all the way from Cullen skink to Caesar salad, via chicken Kiev, spanakopita, spaghetti with meatballs or spiced lentils with hummus and chilli jam. Scottish patriots can also feed on baked Arbroath smokies or haggis with neeps ‘n’ tatties, before rounding off with a traditional pud. Staff get the thumbs-up and the vibe is congenial. Bar Gandolfi is upstairs.

Iain MacKenzie saw promise in an elegant yet neglected 18th and 19th century street in the heart of Glasgow's Merchant City, and had a clear vision to transform this space into a trendsetting cafe. Iain brought with him his pioneering spirit and even the very first cappuccino machine to hit the city. The Cafe Gandolfi has made several changes since it first opened in 1979, but remains a firm favourite of Glasgow's residents.

Start off with snacks of Freedom Bakery sourdough bread and house butter, and leek and manchego croquettes with aioli, as you choose a selection of small plates. You can enjoy small plates as starters, sides, or tapas style mains. These dishes include burrata paired with chargrilled peach, chilli and basil, tempura courgette flowers with whipped ricotta, lemon and mind, and nduja scotch eggs with almond. Bigger plates include some Scottish twists on dishes, including nduja mince and tatties three ways (smoked, mash and shoestring), and the Perthshire girolle tagliatelle made with egg yolk and crispy sage.

If you're not finished with ordering, try the Isle of Wight tomato panzanella with basil and pickled shallot, or the charred green Caesar with candied walnuts and parmesan. For dessert, there are some fantastic options. The chocolate nemesis cake is perfect for a sweet tooth, as is the caramel shortcake. A perfect balance of fruity and indulgent, the rhubarb creme brulee would be super tasty, and if you prefer a savoury last course, try the Baron Bigod with toasted brioche, black pepper and apricot.

The breakfast menu is served week long, and includes the eggs Hebridean with two poached eggs atop a muffin with Stornoway black pudding and hollandaise, a bacon flatbread, and brioche French toast with bacon and maple syrup.