Bella Napoli

While most restaurants these days flaunt their green credentials by mentioning their locally sourced produce, beloved Glaswegian chef, Domenico Crolla, is so fiercely proud of his restaurant's authenticity that he scours the length of Italy to collect ingredients. Trying to encapsulate the variety and vigour of what is obviously a passionately produced menu would be a bit like trying to fit a calzone into a champagne flute, so suffice to say Crolla's determination to quite literally go the extra mile for his food reaps rewards in the finished product.
While the upstairs café-delicatessen does serve lighter bites and ingredients one can use to attempt some Bella Napoli dishes á la DIY, with a dining experience this rewarding, The Skinny would advise you sit back, inhale deeply and leave the cooking to the professionals.