Birdtree & Bellfish is firmly rooted in being a Glaswegian restaurant. Not just Scottish, but Glaswegian.
We believe that every dish tells a story. A hundred years ago, recipes for traditional Scottish dishes would be passed down from generation to generation. Similarly, if you were to go down to the Old Fruitmarket, recipes for clootie dumpling, stovies and cullen skink would be passed around on a bit of paper, wifey to wifey. The finest Scottish dishes come from the traditions from generations past making the most of what they had, and we’ve taken some of those principles and tried to bring them into 2016. Our team have worked painstakingly to create a menu which evokes the atmosphere of old whilst ‘gastrofying’ the elements to appeal to the modern, discerning diner.
Housed in the historic Lorne Hotel, at Birdtree & Bellfish, we pay homage to the historic influence of Finnieston as the source of local produce from the West Coast, as befits our name which is derived from Glasgow’s coat of arms and the story of St Mungo.
Our menu marries the bold flavors and impeccably sourced ingredients of the West Coast of Scotland cuisine with new, modern cooking techniques. Our multi layered menu features traditional recipes alongside flavoursome and exciting dishes. And of course, we can’t forget all the modern classics we serve!
We are also well served by the excellent Kelvin Bar, which is next door and is stocked to the brim with Scottish beers, good malts, Scottish ciders and, of course, gin.
For more information, have a gander at our menu below.
You can also keep up with us through social media: