KRIS BOYD is a busy man these days as he travels up and down the country for punditry duties for Sky Sports.
But the Rangers hero took some time away from his hectic schedule – both on TV and writing columns for SunSport – to grab a bite to eat at a popular Glasgow restaurant this week.
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Boyd, 40, who was on punditry duties for Aberdeen vs Rangers on Tuesday and Hibs vs Celtic on Wednesday, caught up with an old pal as he enjoyed an Italian meal.
And he was there with SunSport’s very own Robert Grieve too.
The pair visited Bella Vita restaurant in Mosspark and the owner, Mimmo Rossi, posed for a picture with the Gers icon and so did a member of staff.
In the picture, they stood alongside many pieces of memorabilia which sit in the restaurant, including several signed Rangers shirts.
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Sharing the pictures on social media, he wrote: “Fantastic seeing my good friends Kris Boyd and Robert Grieve who came to visit, always a pleasure seeing you both!”
Boyd is just one of many football celebs who eat at the restaurant, and he was a regular at one of Mimmo’s venues back in the day too.
He visited one of his old restaurants when he was paying for Rangers around 15 years ago.
SunSport caught up with Mimmo in September and he revealed how and when he started catering to Rangers heroes in Glasgow.
He said: “I started in 1993 in Paisley Road with a restaurant called Duca Di Parma. That’s where I met Jim Baxter who was in all the time.
“With that restaurant, my connection with Rangers started because Baxter brought Mark Hateley, Walter Smith, Graeme Souness, (Gennaro) Gattuso, Lorenzo Amaruso and Marco Negri with him – there were so many.
“I sold Duca Di Parma a few years later and when I returned to Glasgow, I took over L’Aragosta in Pollokshields and players started coming there.
“I met Massimo Donati and became close pals with him so our connection led me to meeting lots of other people.
“I started (collecting) right away. I was given tops from the likes of Shunsuke Nakamura and Aiden McGeady when I was at L’Aragosta but I had to take some down from the restaurant after they left Scotland because I had so many.”
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