The Wild Bergamot

Frommer's Review

Chef and proprietor Alan Burns took over this tiny restaurant, formerly known as Gingerhill, in the northwestern suburbs of Glasgow and has put it on the culinary map. The cooking is assured and innovative, with emphasis placed on seasonal Scottish ingredients. A small lounge serves canapés and takes dinner orders before guests move to the cozy dining room. Dishes change regularly and can include almond-crusted halibut with braised oxtail or rump roast and lavender-braised shoulder of Scottish lamb. Intermediate courses add a special touch. It's worth finding your way to Milngavie to eat here.

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