According to the adage, the best restaurants are found just off the beaten track. The Bothy - a mere stone's throw away from the bustling metropolis of Byres Road in the West End of Glasgow - proves this point. The restaurant specialises in traditional Scottish cuisine, with an emphasis placed on seasonal dishes and the sourcing of local food. Because the team here are proud of their ingredients, the back of the menu details the origin of all of the meat and a list of the Bothy's suppliers.

We started with a trio of haggis, neeps and tatties - a dish synonymous with Scottish restaurants. The Bothy's version reminds you why this is a national classic - the peppery haggis working perfectly with the sweet turnips and velvety whisky sauce. My partner's starter of grilled black pudding and smoked bacon topped with a poached egg and hollandaise sauce shows the kitchen's ability to produce classics in a contemporary manner. Our main courses illustrated The Bothy's careful sourcing policy as well as plenty of creativity. My loin of Highland venison, served with a potato and rosemary gratin, was accompanied by a sweet and intense bramble sauce - simply irresistible. My partner chose the seared grouse with roasted roots, which was deliciously matched with a honey-and-ginger-infused jus. The local sourcing of wild foods and execution of traditional classics, along with the kilt-wearing staff, make The Bothy stand out as a unique and contemporary restaurant with a traditional Scottish core.