ESCA

Rated 4.3/5
27 Chisholm Street, Glasgow, G1 5HA
 

Quick Facts

Confidently moving into its second decade, Esca serves traditional Italian food with a twist from its location in Glasgow’s Merchant City. Directly across from the Tron theatre, Esca is in the heart of Glasgow’s artistic quarter and enjoys a keen following of pre-theatre diners as well as couples, family groups and large parties- a particular speciality. Romantically lit by candles at night, the popular Italian has an eye-catching interior, recently revamped to reflect the Tuscan influences.

Rustic Italian cuisine with the occasional contemporary flourish has built a glowing reputation for Glasgow’s Esca over the years. Some of the dishes are classics that would be hard to improve. There doesn’t seem any reason to alter a dish of Veal in a sage and Marsala sauce or an Italiano pizza. Some of Esca’s other options, such as the mushrooms stuffed with cured ham, mozzarella served with a garlic and coriander mayonnaise are a more daring take on Italian classics. Not that Esca limits itself to purely Italian dishes as the daily specials with world wide influences demonstrate. Tempted in by the kitchen’s creative take on Italian cuisine, Glasgow has been flocking to Esca for more than ten years. Judging on its current popularity, another decade seems a dead
cert.

Popular Offers at ESCA

  • Want to book? Check availability for offers by searching through the top right box

ESCA Features

Average £10 for two courses A La Carte
Highchairs and Smaller Portions Available Child Friendly
Wheelchair Access, Toilet Disabled Access
£12 per bottle House Wine

"Recent Reviews" for ESCA (view all)

  • ESCA
    We visited on 24-04-2012 and loved it. Already arranged our next visit!
    Glenn Neilson - 06/05/2012
  • Great Italian Restaurant
    We arranged to meet a friend here and were prepared to wait outside. However she had arrived before ...
    John Bent - 29/04/2012
  • Quick Dinner
    Very pleasant surroundings very helpful staff. Waiter a bit difficult to understand at times. Food w...
    Stephen O'Pray - 27/04/2012