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Chef Rosie and Chef Nick put their heads together and this is what they came to. It’s a warm and hearty salad of haricot beans and toasted bread, roast onions and fist fulls of marjoram because that’s what we do here at Gloriosa in Glasgo

The blood oranges were blushing and the kitchen was tiled. We made sorbet with the oranges and both are beautiful. It’s for you Glasgow.

3 Grilled Cipollotti tropea rossi onions that are fully cooked not raw don’t worry, they taste sweet and delicate, the onions are dressed in sherry vinegar and good olive oil, they are with a delicious aioli and an impressive bread crumb that&r

After 2.5 weeks closed the clock has reset.

Welcome to week 1 of Gloriosa Glasgow:

*2025% warmer, cosier, more appealing to the eye.

@mgyllenhaal & @kirstendunst you will now be comfortable in the restaurant when you come.

Thank you to all

* yes it’s true it is the Last weekend of Gloriosa as you know it, @kirstendunst never made it! @mgyllenhaal never made it!! But so many of you did !!! Thanks for that Glasgow, thanks for that.

Please come along this weekend - our diary is op

Hello! Gloriosa shop Glasgow reporting for Christmas Eve sale of Hats & Vouchers - designed by our wonderful talented friend @risottostudio

Here for lunch only today !

Hats! For sale £25 EXCLAMATION MARK!
In the restaurant only sorry we don’t make the rules!

We’ll only ship abroad for @kirstendunst

Enjoy yourselves?!

Mont Blanc like they make in London but this ones in Glasgow

We love borek okay - greens cooked down forever with feta and mint, rolled into filo pasty spiral generously brushed with melted butter, Crunchy green salad dressed in lemon stunning okay.

Chef Toby made some beetroot relish and then we cured some Shetland mackerel to serve alongside it. It’s on the specials board if you’d like to taste it Glasgow x

What’s that? It’s a plate in the kitchen. On top of the plate we’ve marinated some black figs and butter beans with Merlot vinegar, oregano and lemon. On top of that we’ve placed some ewes curd and other bits x

The crispy crunchy luxurious olive heavy faranata with salt cod and burnt chilli. - Tastes like fish and chips don’t worry Glasgow Scotland x

Thats Ronner Jones, trying to figure it all out, create new habits and get into good routines. Thank you @rona.m.jones xxx

Day boat red mullet but how far did the boat go on that day.

Good evening everyone everywhere all the time. Here’s a dish on the specials board, it’s £10 not £100 there was some confusion. It’s salt fish chickpeas and onion with herbs as sumac, this is our new direction soon we wi

We are looking for a talented, bright, plugged in, switched on, energetic chef to join our wonderful team @gloriosa_glasgow!

Great!

Please email us: hello@gloriosaglasgow.com
Subject: CHEF 💡

Andrew grew us some delicious little summer vegetables and we had a little think and we thought best to serve them with our infamous taramasalata okay.

We like Tomatoes

Would you look at that it is beauty it is grace it is the almond and raspberry tart with crème fraiche and a wee pile of raspberries for good measure

Little quail on the little grill on top of a little ezme salad on a little plate in little Glasgow

We are Dog friendly

1321 Argyle St, Glasgow

G3 8TL

0141 334 0594

Firebird Bar and Restaurant

1321 Argyle Street,

Glasgow, Scotland, G3 8AB,

United Kingdom

0141 334 0594 [email protected]

Hours

Mon 10:00am to 12:00am

Tue 10:00am to 12:00am

Wed 10:00am to 12:00am

Thu 10:00am to 12:00am

Fri 10:00am to 1:00am

Sat 10:00am to 1:00am

Sun 10:00am to 12:00am

POWERED BY SQUARESPACE

	
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