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Glasgow is the largest city in Scotland, of Victorian and industrial origin. It is very proud of its “worker” and entrepreneurial image and today it is the paradise of shopping and nightlife, in eternal rivalry with Edinburgh, which maintains its status as capital despite being much smaller. The history of Glasgow and its architectural style are linked to the Victorian era trade, with the immense fortunes accumulated by tobacco lords with overseas countries. After a long period of bad reputation and social degradation, in recent decades the city has found its redemption thanks to a massive urban redevelopment policy and the revival of cultural activities related to The Lighthouse, the Scottish center of architecture, design and urban planning and the growth and development of the university center. In the elegant architectural setting of the historic center, some of the most beautiful streets in the United Kingdom are worth mentioning, so full of shops that shopping is one of the favorite activities to get to know the city.


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To book Tee Time, it is best to send an email to the secretary of the Golf Club you have chosen, asking for availability, obviously indicating the day and an indicative time. You can find the e-mail address by opening the Golf Club website from “Open website” and then searching for “contacts” or some Golf Clubs have the form to fill out to get the Tee Time. I think it’s better to send an email to the Secretariat. Opens Google Map at the point of the Golf Club. You can have the necessary information to reach the playing field or to know the distances for example from the Hotel you have chosen for the stay.

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To summarize the typical Scottish cuisine is quite simple because it is mainly composed of six ingredients (several times used in different recipes ranging from breakfast to first courses, passing through the second) and typical dishes.


Represents the dish par excellence of the Scottish tradition, you can find it on the menus of all Glasgow restaurants. It is the lamb lung combined with beef fat, onion, oats and spices, then eaten in different ways: after cooking it is used as a filling for lamb or eaten together with mashed potatoes, just to give some examples.

Black pudding

It is a sausage flavored with onion, oats, kidney fat and pig and sheep blood that is served with fried egg and grilled tomatoes, especially for breakfast. It is an absolutely caloric dish, but ideal during the winter when temperatures in Scotland are low.

Arbroath smokies

Is a type of smoked fish (which vaguely resembles cod), usually baked in the oven or breaded in oats and then fried in butter. It is accompanied with nouvelle fries during the summer season.


Oats have always been one of the basic ingredients of Scotland’s gastronomy and are used in many soups and also in desserts, as well as in the famous aotckes, which are nothing more than crackers that are eaten together with cheeses. It is also used to make sweet ginger bread, called Orkney broonie.


These are savory beef tartlets and toasted bread baked in lard. A goodness for the locals, and also for tourists who taste them for the first time.


Very common in the local diet, boiled, seasoned with lemon juice or melted beer, used in soup. There are many ways in which algae can be eaten.

In addition to all this there are other dishes that form the typical Glasgow menus, game dishes: partridges, pheasants, lobsters, crabs, oysters, lamb, beef steaks, recipes with seafood are available in all restaurants in the city , readily accompanied by potatoes and turnips, which represent the most common side dishes in this part of Great Britain. There are many clubs and restaurants in the city, some very renowned and specialized in kitchens all over the world.


To facilitate your search and choice of the best Michelin restaurant / tavern in Glasgow area I insert the link to the Michelin Guide website. Enjoy your meal!


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