"If you wanted to trace Scotland’s modern culinary renaissance, you would begin here, on Ashton Lane in Glasgow’s West End, where the late Ronnie Clydesdale opened Ubiquitous Chip in 1971. Even then, Clydesdale recognized that Scottish produce could serve as the building blocks of standout cuisine, with nary a chip in sight. Now run by his son Colin, the Ubiquitous Chip is still one of the standard-bearers of Glasgow fine dining, though the space itself is elegantly casual. The venison haggis with champit tatties (mashed potatoes with parsley) has been on the menu since the beginning, but also worth trying is the Caledonian ice cream with poached plums and honey oats."

"Gamba For a while now, Scotland has boasted—justifiably—about its abundance of high-quality foodstuffs, including fresh fish from the clear, frigid waters surrounding the country and its hundreds of coastal islands. For a taste, head to Gamba, a smart basement restaurant opened in 1998 that’s known for its excellent seafood. Here, chef patron Derek Marshall presents classic French cooking with an Asian twist, using only sustainable fish and in-season produce. Try the signature fish soup (made with Portland crabmeat, stem ginger, coriander, and prawn dumplings), followed by the Isle of Gigha halibut (served with king prawns, mussels, mangetout, maple syrup, and lime)."

"Traditional Class Meets Modern Sass Although it is a relatively recent addition to Glasgow's hotel portfolio, Hotel Indigo somehow already feels timeless. Elegant decor throughout enhances this appeal. The attached Marco Pierre White Steakhouse Bar & Grill, meanwhile, provides additional cache to an already alluring overall package."

"Luxuriate in Georgian Splendour When Blythswood Square was constructed in the Georgian area, it was meant to be the new center of the city. That didn't happen, but the elegant square is just a stone's throw from the thick of the action. Its centerpiece is Blythswood Square Hotel, which exudes period class in everything from its patterned marble floors to the wooden panelling throughout. The hotel's crowning glory is its excellent fine-dining restaurant, which is situated in the ballroom and comes complete with a zinc-topped bar and Harris Tweed banquettes. Don't miss the imaginative desserts."

"A Venue For Special Occasions Regularly cited as the best restaurant in Glasgow, this classy venue delivers elegant haute cuisine made with the very best produce from Scotland's abundant larder. Menu items include dishes such as spiced crab with citrus salad and grilled sea bream. Although it is certainly not a budget option, it is refreshingly unpretentious and the service is friendly and appropriately casual."

"A Truly Sanctified Sleep A former 19th Century church, Malmaison Glasgow is full of character. With 72 rooms, including eight suites, kitted out with luxury trimming the hotel doesn't scrimp on class. The brasserie, which is housed in what used to be a crypt, is a popular venue for lunch. The most exciting recent addition to the hotel is The Honours -- a new venture by multi Michelin-starred Scottish chef Martin Wishart. Standouts from the menu include a 500g Chateaubriand steak cooked on a Josper high-temperature charcoal grill."

"A Pint and a Curry at Stravaigin This West End spot is known for its haggis, but on my first night in Scotland, I wasn't quite up to that traditional savory pudding of sheep's pluck, oatmeal, onions, and spices encased in stomach lining and then stewed into submission. Instead, I ordered a pint of the local ale and the curry of the week, a mildly spicy vegetarian stew that was hearty, comforting, and the perfect beginning to my culinary adventures."

"Cuisine With Substance And Style Recently revamped to showcase an open kitchen, this West End venue gives diners a ringside seat from which to watch the culinary alchemy unfold. Although the name is Scottish and the produce is sourced locally, influences are derived from a range of sources with typical dishes including a wild garlic and ham soup and marinated fish with blood orange and avocado."