Blas is the Gaelic word for ‘taste’, and those who dine here can expect to experience a taste of the varied flavours of Scotland. The restaurant is situated on the edge of Partick, traditionally the Gael ghetto in Glasgow, and the Gaelic tongue can be heard over the buzz of diners. Among deceptively simple café-bar décor are a number of sophisticated design touches – creel basket style light fittings, modern Scots paintings and wallpaper from Timorous Beasties help to create a smart atmosphere that demonstrates the establishment’s intelligent understanding of its cuisine’s roots. A passionate sourcing policy has tracked down smoked salmon from an Ullapool smoke house, Stornoway black pudding, creamy Ayrshire Bonnet goat’s cheese and venison sausages from the reputed best butcher in Glasgow. The core menu of favourites, such as lamb casserole and skirlie chicken, is supplemented by three daily specials and constantly changing desserts. Vegetarians are very well catered for, with offerings including mushroom stew, a kind of thick Scots broth packed with barley, fresh herbs and mushrooms, fabulous veggie haggis with a strong clove tang, and milky, mellow Dunsyre blue cheese risotto. In fact, if choosing is too hard there are meat or veggie platter options, a kind of tartan tapas which allows you to sample a number of different dishes. The apple crumble is served almost like a crème brûlée, the crunchy top revealing smooth, tart apples.