A Michelin-starred Spanish chef is taking charge of his first UK restaurant - in Glasgow.
Catalan chef Miguel Angel Major will launch the new-look Rioja in Finnieston.
The chef, who recently moved to Glasgow, previously worked at the world-famous El Bulli in Catalonia.
He received his first Michelin star in 2017 at Sucede in Valencia.
The new offering at Rioja will mix a blend of fine cuisine and casual dining.
Chef Miguel said: "Scotland, its people, its produce, and its history have always piqued my interest.
“The menu at Rioja will link the high quality of Scottish products to the history of Spanish cuisine.
“Our food will constantly evolve and have no borders - a one-of-a-kind celebration of produce, with flavours that showcase innovative techniques while maintaining respect. I simply can't wait to get started.”
The new Rioja restaurant at 1116 Argyle Street, which will be spread across two floors, is set to open in June 2021.
It will offer the best of traditional Spanish tapas staples, alongside Chef Miguel's modern creations, according to the restaurant.
All plates will be prepared with fresh Scottish and Iberian produce.
The design and interiors are inspired by Spain's picturesque coastline, with baby blue, peach, and pastel tones.
Our food will constantly evolve and have no borders - a one-of-a-kind celebration of produce, with flavours that showcase innovative techniques while maintaining respect. I simply can't wait to get started
Toni Carbajosa is co-owner at C&C Restaurant Group, owners of Rioja Finnieston.
He said: "Miguel is a master of his craft, and we are excited to re-open this Summer with a world class chef at the helm.
“Rioja has always been able to provide a concept that showcases the most authentic Spanish dishes made with both Iberian and Scottish ingredients, and with the appointment Miguel, we believe that we can challenge the preconceived ideas of fine dining and offer a lively casual dining tapas restaurant and re-establish Rioja as one of Glasgow most innovative food and drink destinations.”
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