La Parmigiana was established in 1978 by Angelo Giovanazzi, offering good quality Italian Cuisine. His ambition was to create the Best Italian Restaurant in Scotland. Being a gourmet himself, he wanted a restaurant good enough for his own tastes, believing people would agree. He was right!
Throughout the years it has progressed to by the only Italian restaurant in Scotland to be included in the ‘AA Restaurant Guide’, ‘The Michelin Restaurant Guide’ and the ‘Good Food Guide’, and has built a reputation as being elegant, yet affordable, competing with the best restaurants in the city. We are located in the busy West End of the city, a stones throw away from Kelvinbridge underground.
A petite but well-stocked bar sits at the furthest point from the main window and the staff are happy to help you with your choice of wine or after-dinner grappa. Our Pastas are fresh egg pasta, made in house, using free range eggs, and Italian ’00’ flour. Meat dishes are balanced with poultry and seafood options. The combinations available are truly mouth-watering, using the best of fresh local produce, combined with Italian ingredients. All our food is freshly prepared on the premises.
The wine list is extensive and exclusively Italian, with a great choice from well priced house wines to the top of the range Supertuscans that we have come to expect from Italy, all of which in their own way complement the menu.
Matteo Giovanazzi and John Bagley with Peppino Camilli head chef. Peppino and John have been working in La Parmigiana’s kitchens for over 15 years, having learning their skills in Italian Cuisine from the renowned Sandro Giovanazzi.
Matteo Joined the Team 2 years ago.
Their innovative approaches towards the traditional culinary methods, and their dynamism in the kitchen have contributed considerably to La Parmigiana’s success over the years.