Far from your typical ristorante, Roberta’s Glasgow “will confidently take unfussy, authentic Italian cooking and bring it to life in new uber-stylish city centre surroundings”. The site on St Vincent Street was previously occupied by Iberica.

Interior design elements in the old Victorian bank building on the corner of St Vincent Street and Hope Street include a teal and gold colour palette, marble, rich warm woods and leather finishes, and a lively, upbeat atmosphere.

Roberta’s Neapolitan pizzas, made in a bespoke wood fired oven, will be the beacon while pasta dishes will be “both playful and nostalgic”. Grill-inspired plates, decadent Italian desserts and a trendy yet sophisticated cocktail bar bring a touch of New York style and substance to Glasgow city centre.

Meanwhile, a large wine list featuring legendary Italian labels as well as interesting new names complement the restaurant's focus on the Italian lifestyle and cuisine.

A range of tables, from intimate tables for two through to the restaurant’s generous window booths with seating for up to eight, caters for a wide range of dining requirements as well as a private dining area that can seat up to 18 guests. The long bar at Roberta’s expects to attract “an eclectic crowd of young urbanites downing good old-fashioned cocktails by the bucket”.

Toni Carbajosa, director at C&C Restaurant Group, said: “Roberta’s Glasgow will take a fresher approach to the traditional Italian ristorantes and trattorias that can be found throughout Glasgow. We’ll have an extensive cocktail menu, wood-fired pizzas, reinvigorating pasta dishes and sharing plates, the finest seafood and shellfish plus a dedicated aperitivo bar.

“Roberta’s will be lively and gallus, mixing Italian style with a strong dose of modern Glasgow attitude.”

Meanwhile, C&C Restaurant Group’s Spanish eatery Rioja, in the city’s Finnieston in the west end, has brought in Spanish Michelin-starred chef Miguel Angel Mayor to weave his culinary magic in the UK for the first time.

Offering the best of traditional Spanish tapas staples, alongside Miguel’s modern creations, the menu links the high quality of Scottish produce to the history of Spanish cuisine with one-of-a-kind celebration of flavours.

Miguel said: “Our food reflects the evolution of taste with an ever-changing menu that celebrates the finest of Scottish and Iberian produce paired with innovative techniques, Spanish gastronomy, creativity and the occasional surprise.”

The reimagined restaurant and kitchens have been refurbished to create a light-filled, contemporary space that can seat up to 60 guests. Spread across two floors, the design and interiors are inspired by the unrivalled beauty of Spain’s picturesque coastline, using calming tones such as baby blue, peach, and pastels.
www.robertas.co.uk, www.riojafinnieston.co.uk