Reviews The Shandon Belles

Fantastic location, quality food and set meal price is fantastic value for money. Visited after short walk from The SSE Hydro, after Still Game. Starter was West Coast Fish Pie which had loads of white fish and shellfish. For main, large Scotch beef burger with cheese and beer melt, served with chunky fries. The best was saved for dessert, Shandon Cranachan was huge portion of tangy raspberries, cream, oats, with drizzle of Scottish honey. Would highly recommend!

Old school dining. This place is mind-blowingly good. No sneaky service charges and no two hour dining slot. Refreshing to say the least. Food was superb. Nice portion sizes. Cannot fault this place and cannot wait to return. A pleasant surprise.

Amazing atmosphere and exquisite food. This is probably the best restaurant I've been to, the food that we had was exceptional. The scallops were cooked to perfection and the Scotch Beef I had was the best I've had. Service was also top tier, very accommodating and friendly staff.

We had a beautiful meal here, the food is top class ! We loved all the dishes and the pumpkin bread and butter, Very relaxing ambience, amazing service from all the very friendly welcoming staff and delicious cocktails. A very memorable evening. Thanks for all your hard work 👍🏻🌈

Arrive hungry!! The food is delicious and there is a lot of it. We went for the luxury lunch menu with 5 courses. The service could not have been better, proper service without the stuffiness of some places.

Absolutely one of the best meals—and most lovely service—I've enjoyed in recent memory. Though it was a last minute decision and I was rather underdressed for such a gorgeous and classic dining room, this made no difference as I felt thoroughly cared for by the staff and the food did not disappoint. Recommended by a Glaswegen friend of a friend, and though I can't eat as hefty a meal as I once could, the server helped me make all the right choices and spoiled me in exactly the right ways to make for a perfect dinner. First, I was feeling something on the red meat side so was debating what sounded like a glorious beef dish or the venison (on a sauteed savoy cabbage with black pudding crumbles, a gratinée and a raspberry gin jus) and was leaning toward the beef as I've had some venison I didn't love and it was £10 less on the menu and I felt like splurging. My instincts were wrong—the server strongly encouraged the venison and also insisted I try the Cullen skink (even though I'd read about it and meant to have it at some point, was fearful it'd be too much food). So I was served a bit of Cullen skink in a teacup as a treat and it was luxurious. Some describe it as like a thin chowder but I'd say the chef's preparation was more like a fine bisque, buttery, creamy, flavorful and fresh. (I'm thinking about this and, while fresh in memory, making a version right now at home in Chicago, where I've added a little cream, steeped the fish in milk before cooking the potatoes in it and water that'll reduce, and because i can't resist to doctor I've added a little saffron for color and aromatics and I still don't think this will be as good.) But also the venison was the move—deliciously tender, perfectly on the pink side of medium rare, full of flavor, not a hint of gaminess... It was just an extraordinary dish. If this restaurant isn't holding a Michelin star, it deserves one. I particularly want to say I appreciated the warm advice and conversation of my server, who I suspect may have been the head waiter, with round glasses, an excellent beard of which I envy and a sharp tweed vest.