ABode Glasgow launched in 2005, and hasn't looked back since. Recently undergoing extensive refurbishment, the former art house stands proud within the art district itself. This remarkable Edwardian establishment boasts a concoction of listed features, including its original white glazed bricks, alongside contemporary style and design.

Michael Caines' food philosophy lies in using local and seasonal ingredients, and it clearly pays off. The restaurant has won multiple awards, including 'Chef of the Year 2010' and 'Restaurant of the Year 2010', both awarded by the prestigious Scottish Hotel Awards. Imaginative and creative cuisine is something that the team at Michael Caines at ABode pride themselves on. Prepared within relaxing and comfortable surroundings, the menu is sure to leave you in a dilemma over what to order - all of the dishes are equally tantalising. The creative and unique starter of roast quail breast with smoked aubergine purée, wild mushroom, lentils and five spice jus is a worthy choice. To follow, indulge in one of the similarly inventive main courses - the blend of saffron-poached monkfish tail, truffle noodles, Thai purée, stir-fry shiitake mushrooms, mange tout and lemongrass sauce will leave you in awe. If you feel that dessert is not a necessity, you have come to the wrong place - the vanilla and mascarpone tart with confit orange jelly and passion fruit sorbet will leave any diner thoroughly satisfied.

The equally fantastic, weekly changing Amazing Graze lunchtime menu offers an array of tantalising dishes; the team have carefully selected a drink to complement each dish on the menu. You know you have unearthed a gem of a restaurant when you want to order absolutely everything on the menu at once. If you feel torn between too many dishes, this exceptional establishment offers the solution - a tasting menu that's designed especially for the indecisive diner. With sumptuous delights like fillet of wild sea bass, braised oxtail, crushed coco beans, Bourguignon garnish, and apple soufflé, Calvados coulis, pain d'epices ice cream on the menu, it's a culinary masterpiece that's worthy of applause. Bravo indeed.