Spanish Butcher Glasgow Review

The opening of The Spanish Butcher in late 2016, was met with much excitement from the People of Glasgow. It was to be a new concept from "Rusk & Rusk", and the restaurant is their third within The City. The first two: "The Butchershop Bar & Grill" and  "Hutchesons Bar & Brasserie", have both been highly successful, with customers returning time and time again. 
Logo
The Spanish butcher has opened on Miller Street in the heart of Merchant City. According to the website the restaurant serves "the finest grades of Galician Beef, the most premium Iberican Jamon and the freshest of seafood, combing Spanish and Mediterranean inspired flavours". Fur us, this was enough to get us along to try it out for ourselves. 
Our Table
Stunning Surroundings
The Bar
After seeing the fantastic Galican Sundays menu advertised on social media, we knew straight away that this was the perfect excuse (as if we need one) to give the restaurant a try. After a Sunday stroll around the city we arrived at a busy restaurant ready for our Sunday lunch. We immediately noted the dark woods and low lights., and remarked it felt like we were in a London or New York establishment whilst sitting at our table. The decor can be described as rustic but grande. 
Unique Lights
Wanting to sample a wider range of dishes we ordered two courses from the Galician Menu costing a very reasonable £18, and a few dishes from the a la carte menu.

Here is what we were served:
Grilled Spanish Octopus
Close Up


This wasn't a conventional octopus serving, it was far above the cooking skill of most establishments. The serving had been expertly grilled, giving it a very pleasant texture. The addition of the chorizo contrasted with the octopus and elevated the variety of textures and flavours. It is fair to say that this some what simple starter was the best dish we ate on our visit.
Sliders
This was a fun and playful starter course which we enjoyed. The pork had been well cooked, and was full of flavour, as was the sweet brioche bun. We did feel it was slightly overpriced at £9 though.
Roast Belly of Spanish Suckling Pig


The pork was tender, and worked well with the sausage meat and pistachio stuffing. The serving of vegetables on both plates were all cooked superbly well, thus creating a very enjoyable Sunday roast. Our only criticism would be that the fat on the pork could of been slightly more crisp.
Roast Lamb Leg
Close Up


The chef couldn't have cooked the lamb any better if he tried a thousand times over. The meat was beautifully soft, and packed full of flavour. We ordered a side of truffle fries, and these were beautiful crisp and had a subtle truffle flavour. An added luxury to this Sunday roast serving.
Sunday Roast
Lemon Yoghurt Mousse
A simple looking dessert, but not one lacking any depth of flavour. The lemon yoghurt mousse wasn't overly sweet, and had just the right amount of sharpness. The blood orange and saffron curd, was a great choice to pair with the lemon flavour.
Coffee
We hadn't read any reviews on the establishment before our visit, so had no pre conceived ideas, and it was nice not knowing what to expect. Despite being open for just a few months, the restaurant has found it's feet fairly quickly. The octopus starter was a joy to eat, and both mains were of a very good standard.

Service during our visit was first class. The young waiter looking after our table done a fantastic job. Despite only working in the hospitality industry since the restaurant opened, he was fantastic at his job. Being informative  and selective with his recommendations 

With many restaurants closing on a Sunday and Monday we were delighted to find somewhere at a high standard that opens for a Sunday lunch service. That said, we would also be happy to eat here anytime. With the great valued Sunday Galician menu impressing us, we have a feeling the a la carte menu may require a further visit, as it sounded great, with the meat savings available. 

Don't take our word for it, book up and try one of the hottest new restaurants in Glasgow at the moment. 

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