More about Iggs
Ignacio 'Iggy' Campos established Iggs Restaurante in 1989. Twenty years on the kitchen team continue to evolve their modern Spanish cuisine using the finest ingredients imported directly from Spain alongside the best of local, seasonal Scottish produce. It's no surprise that Iggs has held the coveted AA Rosette Award for many years now.
Vibrant and lively during the day, with lovely views to the north of the city through the large front windows, Iggs becomes warmer and more intimate in the evening. Candles, crisp linen and polished service are all part of the award-winning show.
Starters may include 'Roasted scallops, razor clams, tarragon & chestnut butter' and 'Roasted lamb kidneys, pumpkin puree, sage & panceta'. Mains include the not widely available 'Presa Iberica', acorn-fed wild black pig found in only certain parts of Spain - served as 'Iberian pork, pig cheeks, morcilla puree & cider caramel'. Fish is also widely featured with a prime example being 'Grilled fillet of hake, langostine tails, artichoke, pea puree & coral jus'.
Iggy's thoughtfully crafted wine list has won many accolades including the 'AA Most Notable Wine list Award' and the 'SLTN Top Wine Lists in Scotland Award' to name but two.