Zagros

The List's Eating & Drinking Guide 2008 is now in the shops. This review is taken from the 2007 edition.

This contemporary bistro-style Middle Eastern/Kurdish restaurant is tucked round the corner from the Sauchiehall Street throngs - but judging by the sometimes busy midweek lunch trade, the word seems to be out. With its glass-topped tables and stripped back stonework, Zagros is a classy recent arrival with a welcoming approach to service and an apparently genuine interest in what customers think of the cuisine. The kitchen is influenced by Kurdish cookery styles and appears at its best when focused on the implicit house speciality: 'barbecued food served with fresh tandoor bread'. Try zalat fatosh as a starter - fried bread with a zingy salad based on tomato and spring onion - maybe followed by Kozi, a traditional casserole of lamb or chicken, beneath a generous tomato rich sauce, served with fluffy white rice. Vegetarian treats include a main course of dolma, featuring a variety of mixed vegetables stuffed with rice, onion, chopped tomatoes and herbs. For tandoori fans, the Zagros combo offers a mix of lamb and chicken kebabs. One of the traditional Kurdish sauces - for example, bameah (okra, tomato, onion and garlic), or tapsee (aubergines, onions and peppers) - is worth considering as a side order.

• High point: Cuisine with a Kurdish spin
• Low point: Limited dessert choice