The establishments, located in Glasgow and Edinburgh, are said to be “fabulous” and “unimpeachable”.
If you’re planning on visiting the stylish eateries of Lyla and Gloriosa, here is why they are among the best in the UK.
Why Scotland’s Lyla and Gloriosa restaurants are among the best ‘design-led’ dining experiences in the UK
Discussing Gloriosa in Glasgow, the Good Food Guide said the Scottish restaurant attracts not only admirers, but also “fanatics”.
The “fabulous” restaurant features simple cafe-style furniture, royal-blue drapes and “impressive” abstract paintings.
Praising the food, the guide said: “Rosie Healey’s cooking matches the lively mood with Med-influenced sharing dishes that come out swinging.
“Grilled squid is accompanied by potato, spring onion and green chilli for an initiatory jolt to the taste buds, or there could be something old-school French, such as globe artichoke in chive butter.
“The larger plates major in robust pasta riffs, including mussels with garlic and chilli on a tangle of tagliatelle, while fish dishes tend to the sturdy, as in hake with butter beans, Grelot onions and aïoli.
“If you’ve time to kick back, allow 40 minutes for a roast half-chicken with roast potatoes, green salad and tzatziki.
“Desserts are oriented at the sharper end of the spectrum, yielding rhubarb and almond clafoutis or loquat and elderflower sorbet doused in cava.”
Beyond the food, the “knowledgeable” and “very friendly” staff are said to manage proceedings exceptionally.
The world-famous Lyla in Edinburgh, which is a recent addition to chef-patron Stuart Ralston’s “mini-empire,” occupies the townhouse site of the late Paul Kitching’s 21212.
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The service here is apparently “unimpeachable,” with the team effectively delivering Ralston’s signature 10-course experience.
Guests coming here are reportedly swept upstairs to a “beautifully appointed” drawing room for Champagne and canapés, which may include an “immaculately presented” lobster croustade.
The guide adds that “downstairs, a sumptuous dining room awaits, blending into an entirely open kitchen at the rear.”
