In the past few years, Glasgow's restaurant culture has blossomed and grown both in range and in quality. Some of Britain's best chefs (Jamie Oliver, Nick Nairn, Antonio Carluccio) have opened restaurants in the city in recent years. It has absorbed the newest fashions in food, while still offering the best that Scotland has to offer: grass-fed beef, free-range chicken, wild seafood, venison, duck,
and goose, not to mention superb fruits and vegetables. The growing emphasis on organic food is reflected on menus that increasingly provide detailed information about the source of their ingredients. The explosion of coffee shops around the city offer artisanal macchiatos and mochas.
You can eat your way around the world in Glasgow. A new generation of Italian restaurants serves updated versions of classic Italian dishes. Chinese, Indian, and Pakistani foods, longtime favorites, are now more varied and sophisticated, and, most recently, Thai and Japanese restaurants have become popular. Spanish-style tapas are now quite common, and the "small plate" craze has extended to every kind of restaurant. Seafood restaurants have moved well beyond the fish-and-chips wrapped in newspaper that were always a Glasgow staple, as langoustines, scallops, and monkfish appear on menus with ever more unusual accompaniments. And Glasgow has an especially good reputation for its vegan and vegetarian restaurants.
Smoking isn't allowed in any enclosed space in Scotland, but more restaurants have placed tables outside under awnings during the warmer summer months, some of which permit smoking.