I recently tried out a hidden gem in the West End of Glasgow that I just had to share with you! 111 by Nico has been my favourite lunch this year and it is also incredible value. Their Taste lunch is available Friday to Sunday and for £20 you get an amuse bouche, three courses and a glass of prosecco. The menu is inspired by nature and designed to give you a taste of the garden, land and sea.
I started with a glass of fizz and an amuse bouche of mushroom consume. The consume was silky smooth; I could easily have had a full sized bowl of it and still asked for more! The restaurant had a great atmosphere and I enjoyed watching the open kitchen.
Next up was a goats cheese salad. The goats cheese mousse was incredibly light and fluffy and the walnuts and summer vegetables were a great accompaniment. You can add matched wines to the lunch for an extra £20 and I was served a fantastic South African white with the goats cheese dish.
It was then time for a taste from the sea in the form of a beautifully cooked piece of stone bass with mussels, pak choi and sweet potato. The fish had a nice crispy skin and I loved the slightly spicy Thai sauce. The matched wine this time was a refreshing white from Sardinia which was a great alongside the stone bass.
The final savoury dish was a piece of pork belly and ham hough with apricot and beetroot. The slow cooked meat was really flavoursome and the crisp Cotes du Rhone red served with the dish was a perfect match.
For a small supplement, you can add dessert to your lunch. Fresh strawberries, meringue, cream and prosecco jelly; what’s not to love? The dessert was not too heavy and satisfied my sweet tooth at the end of the meal.
The restaurant has only been open for a year but has quickly built up a loyal fan base, the table next to me during lunch told me that they regularly travel from the other side of Glasgow to sample Nico’s delicious menu. Not only is he turning out exceptional food, Nico is an all-round good guy who is passionate about giving an opportunity to young people who’ve not had the best start in life. A prime example is Modou who is now head chef at the restaurant. Modou had been sleeping rough when he applied for a job as a kitchen porter and Nico, seeing his work ethic and determination, trained him up to be a skilled chef.
The Taste lunch is a great concept which translates even better on the plate. 111 by Nico is most definitely worth a visit; and is now a firm favourite on my list.