|# 25/2 , Lavelle Road, Bangalore 560001
|+919880322266 / 08064518888, 08065419999
Lunch: 12:30 PM-3:30 PM
Dinner: 7:00 PM-11:30 PM
|Smart Casual / Formal
The Glass House is a revolution in the hospitality business of Bangalore. This has bestowed upon the city, a flagship restaurant that caters to the connoisseur on a quest for the ultimate.
The Deli, Bistro and Bar is a unique synthesis of global culinary experiences gathered by its creators on explorations in the realms of gastronomy.
The Glass House serves 'inspired cuisine' which amalgamates international culinary trends with new-style cooking created by Chef Preeteesh Wagh.
A combination of unique ingredients blends into an array of innovative creations. The Glass House serves inspired cuisine from across the globe, using organic, local, and sustainably sourced produce. We also use freshly grown herbs from our in-house living wall.
Set in an international ambience, the Bar offers an incomparable range of wines, spirits and liquid refreshments, to delight even the most demanding of connoisseurs.
Robust yet Delicate, Vibrant yet Transparent, Splendid yet Serene.
The Glass House, by RSP Gourmet Foods, is an expression of the companies' mission to bring international standards to the hospitality business in the country, and to welcome the guest with that indefinable embrace of home.
His experiences in The Oberoi Rajvilas, Taj Lands End, Velassaru Maldives and Six Senses Laamu Maldives,Swissotel Kolkata and Indigo Restaurant Mumbai.. have made him very confident over the period of his tenure with the Industry. From the day he started his career it has always been his natural desire to strive for excellence and learning.
His passion for perfection drives him to consistently produce the product as per the standards. he is adaptable to changes and has abilities to cope with irregular work shifts, long hours and to work at a fast pace in a busy environment. The highly discerning International Clientele has also given him the opportunity to work with and serve, understand different cultures and dietary requirements .
His training with International Chefs and Managers has given him the basis from which he has developed the ability to adapt to a range of different cuisines and requirements and a level of self discipline, mental fitness and professional behavior.