San Sebastián Menu at Studio Modou West Glasgow Review

We try out new menu at Modou’s latest west end incarnation

The constantly evolving unit at 1132 Argyle St in Finnieston, Glasgow, which was Trust by Modou, Extra Ordinary (XO), Sole Club, and Six by Nico, is now Studio Modou West.

They currently have a few menus to choose from, a 3-course set menu for £25pp; a 5-course tasting menu for £30pp, currently based around the flavours of the Basque region in northern Spain; and a 10-course sharing menu on Sundays for £25pp.

We visited Studio Modou South when it opened in December so looked forward to our west end foray, where we opted for the San Sebastián Menu as it’s an area famous for food that we’ve always wanted to visit, so we arrived looking forward to an array of rich, smoky and balanced flavours inspired by the food culture of ‘Euskadi’.

A taste of San Sebastián in Glasgow’s West End

The San Sebastián menu at Studio Modou West is a confident and flavour-packed dining experience, combining Basque-inspired cooking with the restaurant’s modern style.

Across the menu, there is a clear focus on smoke, acidity, richness and texture. Each course feels carefully considered, with bold flavours balanced by sharp, fresh elements.

To drink, we both had a glass of Perdu Picpoul de Pinet, which is an excellent white wine with a strong aroma and taste of peach, it’s one of those wines which seems dry yet quite sweet at the same time and felt quite full-bodied.

Optional extras

Extras such as sourdough with shellfish butter, Gordal olives, and truffle mac and cheese with raisins, capers and cauliflower can be ordered as appetisers. These are ideal if you want to stretch the meal into a longer evening.

To whet our appetite, we had the bread, with the butter looking like a mussel shell and having an aroma and taste to match, so it may not be everyone’s cup of tea, but we enjoyed it.

We also had the mac and cheese croquette. It was pleasantly crispy, and I can say that this is the first time we’ve had macaroni with raisins and pickled cauliflower, it sounds a bit odd but worked perfectly well together.

Goat’s cheese arancini

The menu proper began with goat’s cheese arancini, served with a bowl of caramelised onion ketchup and Comté cheese. The arancini was crisp on the outside and creamy within, but it felt like we had two distinct rather than accompanying dishes. The cheese bowl was effectively a cheesy soup with sweet, tangy onion ketchup to cut through the cheese, which was lovely but just crying out for some bread for dipping.

Smoked potato terrine

We both agreed that the highlight of the menu was the smoked potato terrine with white anchovy emulsion, pea pesto and beurre blanc. The terrine had a gentle smokiness, while the anchovy brought a savoury, salty depth. The pea pesto added freshness and colour, keeping the dish balanced but essentially the potato was moreish as f***. We could’ve happily eaten a tasting menu comprising five plates of this!

Salted cod with chorizo and beans

The salted cod course leaned into classic Basque flavours. Served with brandade, chorizo, fennel, apricot beans and paprika, this dish was smoky, savoury and full of depth. The fish was soft and flaky, while the chorizo added warmth and richness.

Aged belly with sauerkraut and black garlic

The main course of aged belly was the boldest dish of the menu. Served with sauerkraut, celeriac, fermented black garlic and quince gel, it delivered plenty of richness, but with enough acidity to stop it feeling heavy. The black garlic and quince added sweetness and depth.

Basque cheesecake

Dessert was a Basque cheesecake with sour cherry foam and candied walnut. With a caramelised top and soft centre, it was a fitting finish to the San Sebastián theme. The cherry foam added sharpness, while the walnuts brought crunch.

Verdict

The San Sebastián menu at Studio Modou West is a rich, clever and satisfying tasting menu that captures the spirit of Basque cooking while still feeling very much like Studio Modou.

If you enjoy smoky flavours, bold sauces and creative modern dining then what’s not to love for £30 per person in the current climate.