Number 16

It's a small, cosy restaurant at the foot of the street, set over two levels, with a menu of modern Scottish cooking that changes with the seasons and borrows a few flavours from further afield. Think fillet of hake with hispi cabbage, pickled mussels and Thai red coconut curry, or slow-cooked pork belly with mustard and puffed pork skin. Lunch is a good-value set menu of two or three courses, served every day of the week, and dinner starts at half past five, with the last sitting at nine, or half past eight on a Sunday. The Michelin Guide includes it in its Glasgow selection. It's a small room, so it's best to book, and it makes an easy start or finish to an afternoon at Kelvingrove or along Byres Road.