Fodor's Expert Review Ibérica

The Spanish small-plates revolution has arrived in Glasgow in this grand former bank, going a step beyond tapas with portions that are larger and encourage sharing and combining flavors at the table. The qualities of each dish are patiently explained: the different kinds of Serrano ham, the flavors of cheese, how aioli (homemade garlic mayonnaise) is made. There is a wine list to match the food. The cooks are mainly Spanish, and it shows in the uses of cheese (try asparagus toast with Manchego) and the mouthwatering black rice with prawns. The Glasgow branch of this chain has a deli counter; it also offers tempting lunch and pretheater deals.