Quote: Meson del Lago, meaning House on the Lake, is appropriately named. Located on the second floor of the modern Loch Lomond retail crescent, it has lots of big windows overlooking the loch. In summer the large outdoor deck offers great views and at night tiny clear lights give it a romantic feel. The interior décor consists of grey suede booths, slate table mats and parquet floors. Wood and steel tables and subdued lighting keeps the atmosphere warm and inviting.

The wine selection is extensive, about five pages, and we were quite pleased with their Australian house red. The menu features traditional Scottish food served in new and innovative ways as well as Spanish tapas. Appetizers include home made chicken liver pate, butterflied prawns in garlic butter, and melon sorbet. Jim and Isabel had haggis and neeps--mashed potatoes, turnip, and haggis served in a creamy whisky sauce that was excellent. Stephen had morcilla, a tower of black pudding with smoked cheese and a ginger marmalade-- an intriguing combination that went well together. I ordered pimentos rellenos con bolonesas from the tapas menu. The stuffed red pepper with Bolognese sauce was good but so rich and heavy that it was too much for an appy.

The entree selection is equally varied with steaks, poultry, venison, lamb, seafood, and pasta dishes. Jim debated over a seafood and pasta combination with mussels, salmon, haddock, and cockles (similar to tiny escargot) but went with Chicken Braemar--chicken breast stuffed with haggis in a creamy leek sauce. Stephen and Isabel ordered Venison Steak served on a potato rosti with a layer of haggis and I had Chicken and Bacon Penne Pasta in a mushroom and garlic cream sauce. Each meal was well prepared, attractively presented and cooked to perfection. Portions were so large that we had trouble finishing them and couldn’t even think of dessert although the selection of cakes, fruit and cheese plate, etc sounded yummy.

We visited on a Monday night and the restaurant was fairly empty so service was almost to the point of overkill. Servers overlapped tables and there was always someone asking if we had everything we needed. Even a bottle of sparkling mineral water was served in a chilled wine bucket.

This restaurant has only been open six months but if the quality of the food continues to be of the same high caliber as our meal, I predict this place will be around for a very long time. Reservations are recommended, especially on weekends.

From journals Scotland's First National Park