Visit La Garrigue, arguably the most authentic French restaurant in town and be transported into the Languedoc region of France. Enjoy the food, sample the 'Terroir wines' and the warm service. Winner 'Les Routiers Guide; Scottish restaurant of the year'.

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• What are these?

• Average price 2 courses:
   £15 (lunch)
   £24 (evening meal)
• House wine: £14.95 per bottle

• High point: Good selection of wines
• Low point: Sickly sweet desserts
• Food served: Mon–Thu noon–2.30pm, 5–10pm; Fri/Sat noon–2.30pm, 5–10.30pm; Sun 12.30–2.30pm, 5–9pm
• Bar open: Mon–Sat 10.30am–midnight; Sun 12.30pm–midnight
• Private dining: Up to 50 covers
• No. overnight rooms: 113
• Open since: 1975
• Also offers: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu

This review appears in the The List's Eating & Drinking Guide 2008
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Long established in the heart of so-called Theatreland, La Bonne Auberge occupies a corner of the Holiday Inn near Glasgow's Royal Concert Hall and the soaring Cineworld tower. This subdued, low-lit restaurant deserves praise for maintaining a distinct character that belies the hotel chain premises. Bare brick and wrought iron predominate, though their effect is softened by white tablecloths illuminated by candle-light. Waistcoated waiting staff mill around efficiently, catering for a varied mix of diners: from report-toting business-trippers to families celebrating a special night out. A menu of French favourites, made with fine Scottish ingredients, offers the occasional nod to colonial influences – such as Cajun spice. Serving half a marinated plum tomato as a starter may seem a tad stingy, but it has good support from a robust goat's cheese and dense wilted spinach, cut through by a sweet and sticky balsamic reduction. Of the main courses, a plump and juicy breast of chicken, its skin coated by a warming assortment of Moroccan spices, arrives with a well-seasoned potato cake featuring little cubes of chopped chorizo. The rib-eye steak could arguably be a bit more tender, but the surrounding peppercorn 'latte' proves an excellent, zingy match for the meat.