MEZZIDAKIA, ST VINCENT ST, GLASGOW

1 LOCATION

An Eastern Mediterranean-themed restaurant just a few minutes’ walk from George Square.

2 fIrsT ImpressIONs

The place is fairly new and you can tell walking in, as the decor is spotless. Wood from old whisky barrels adorn the walls and the exposed bricks are painted mint green. There’s a cute little mezzanine and the floor-to-ceiling windows flood the place in light.

3 servICe

Very helpful. The waitress talked us through some of the dishes we were unsure of and also went directly to the chef about allergy information.

4 meNu

There is a choice of 27 smaller plates, mostly in the £5-7 bracket, including dishes like soutzoukakia, traditional Greek meatballs in a tomato sauce. There is also pides, which is a Turkish-style pizza, and lots of sides such as hummus. Between

12- 4pm, kebabs and gyros are also available.

5 TAsTe

The flavours in the Persian tagine jumped out and the mosama bademjam – an aubergine and lentil curry – was beautiful. The gigantes plaki was a little too herby, but the falafel was really tasty, as was the courgette, tomato and walnut pide.

6 prICe

The price of the small plates can add up, which is worth keeping in mind, although the lack of starters off-sets that somewhat. Six shared plates, a shared dessert and a drink each came to just over £40, so very reasonable.

7 AmbIeNCe

It’s much bigger inside than the exterior suggests and this allows for a few different seating areas – some tables have more space than others. We dined just in front of the semi-open kitchen and could watch the chef hard at work.

8 sOmeThINg speCIAL

The Turkish baker-made baklava with honey ice cream isn’t something you get everywhere, and the range of beers and wines from the area is also impressive.

9 TOILeTs

Spotless and modern, just like the restaurant.

10 verdICT

A good addition to Glasgow’s food quarter from the team behind Topolobamba. 17/20