Hotels in Glasgow
One Devonshire Gardens
1 Devonshire Gardens
Glasgow
Glasgow
G12 0UX
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Set in a tree-lined Victorian terrace in the fashionable West End of Glasgow, One Devonshire Gardens is a luxury boutique hotel, a Hotel du Vin with a little bit more. Proud to be regarded as one of Scotland’s finest, our luxury boutique hotel has been given the Hotel du Vin treatment, with trademark superb beds, luxurious Egyptian line, serious showers and a unique, relaxed style of hospitality. The 49 stunning bedrooms and suites, and our reputation for service and style have been enhanced by a new bar and bistro, and the makeover of many of our bedrooms, without losing any of the charm and character for which One Devonshire Gardens is well known. Open for lunch and dinner every day (closed Saturday lunch) The bistro has already gained a reputation as one of Scotland’s finest. Visit our whisky snug with over 300 whiskies on display, and the wine cellar where you can choose a bottle of wine from over 600 specially selected by our sommeliers. If you enjoy a cigar, our heated outdoor cigar shack is a must. For those of you who wish to relax and be pampered, make sure to book treatments in advance for our new treatment room. We look forward to welcoming you soon to Hotel du Vin at One Devonshire Gardens /p>
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Ratings/Awards: STB 5 Star Luxury Town House
Glasgow's only AA Red Star Hotel
AA Top 200 Hotels, UK & Ireland
Condé Nast Johansens Most Excellent City Hotel in the UK 2005
A Condé Nast Traveller 2005 GOLD LIST hotel - 'World's Best Places to Stay
Number of Rooms: 35
Number Ensuite: 35
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Sample Menu:
Eggs En Cocotte
WITH SMOKED TROUT, CAVIAR AND CRÈME FRAÎCHE
Lobster Ravioli
WITH LOBSTER BISQUE
Twice Baked Roquefort Soufflé
WITH WALNUT DRESSING
Confit of Duck Cassoulet
Fillet of Beef and Goats Cheese Dauphinoise
WITH ROAST TOMATOES AND CAFÉ DE PARIS BUTTER
Seared Scallops
WITH CAULIFLOWER PUREE, HERB SALAD AND TRUFFLE OIL
Maize Fed Chicken Supreme with Clonakilty Black Pudding
GIROLLE MUSHROOM RISOTTO AND POMMERY MUSTARD JUS
Mushroom and Spinach En Croute
WITH A ROSEMARY AND TOMATO SAUCE
Roast Monkfish Tail
WITH PEPPERS AND PAK CHOI
Chocolate Tart
WITH DARK CHOCOLATE SAUCE AND CHOCOLATE SORBET
Creamed Rice Pudding
WITH SEVILLE ORANGE MARMALADE
Passion Fruit Parfait
WITH BLACKBERRY COULIS AND BLUEBERRY MADELINES
Assiette of Ice-Creams and Sorbets
Selection of British and Continental Cheeses
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