Best restaurants in Glasgow
Published 08 January 2024

This convivial southside joint is big on personality, if not scale. A large open pass and counter dining blur the lines between chefs and diners while an eclectic crowd of punters perch on high stools or gather around a few small tables, chatting animatedly against a subtle backdrop of retro tunes. The concise but ever-changing menu of just 10 savoury and three sweet items feels like a scratch affair, devised according to available ingredients and the chefs’ fancies that day.

You could strike comfort-food gold, although you might feel challenged if you're a vegetarian or a traditional ‘starters and mains’ kind of person; it's pot-luck with a homely feel. To begin, an unfussy but very tasty mackerel pâté liberally garnished with dill, cornichons and pickled shallots is generously piled on a slab of the locally reputed Two Eight Seven bakery’s rustic table bread. Follow this perhaps with slow-braised cockerel in saffron ragù on fat, rib-sticking späztles or an envy-inducing wheel of peasant-style house sausage loaded onto lentils and cabbage for a comforting hug of a dish.

If there’s still room for something sweet, the offer of French-inspired baking might include an unctuous butter cake with steeped prunes. Add a short and largely Franco-Italian selection of natural-ish wines as well as some quirky beers and fancy drinks, and you have all the ingredients for an informal supper club with pals.

Brett successfully pulls off that tricky balance of delivering high-class and complex cooking within a buzzy neighbourhood atmosphere. Exposed stonework and monochrome decor provide an unfussy backdrop for closely packed tables and counter seating, where diners might appreciate the 'interactions with the chefs whose enthusiasm is infectious'.  Front of house is warm and casual, while table settings are equally laid-back – raw linen napkins providing a cheeky decorative nod to Glasgow iconography. 

Under executive chef Colin Anderson, the offer has evolved from a ‘naturally’ inclined wine bar with small plates to a focused à la carte restaurant – although drinks and nibbles remain a popular pavement option on sunny days. Menus showcase seasonality and localism, plus a passion for cooking over fire in the open galley kitchen. Snacks such as a Basque-inspired gilda (skewered olives, anchovies and spicy pickled pepper) on a chicken-fat croûton or flame-scorched barbecued lamb breast with Scotch bonnet and aubergine miso prepare the palate – perhaps with an extended skin-contact orange wine as an aperitif. 

Starters might include a rich but not cloying mushroom XO linguine with Cantabrian anchovies and aged Parmesan topped with crispy leek 'angel-hair'. A standout main of stuffed chicken 'hind' and Orkney scallop served ballotine style and finished with morel purée and a consommé of chicken bone and scallop exemplifies the kitchen's culinary craft. The small dessert selection could include a golden mango and Flor de Caña brûlée with crispy milk skin and pulled toffee, which is imaginative and suitably grown-up. 

Quality cooking and ingredients don’t come cheap, even in a neighbourhood setting, and three courses can easily hit £75 without drinks. This makes the two-course lunchtime option for £32 particularly tempting. Distinctive house cocktails and some interesting rotating wines by the glass are supported by an extensive bottled list ranging from £29 for the house options to north of £300 for some fancy Burgundies.

Opened in 1979, Gandolfi’s is one of the city's oldest family-owned restaurants and is something of an institution, considered 'a place of pilgrimage for displaced Glaswegians'. Its distinctive stained glass and robust hand-carved furniture by sculptor Tim Stead remain timeless, though the decor now bears the scuff marks of gustative generations. 'I first started going when I was 17; 40 years on, I still visit whenever I’m back in Glasgow,' muses one loyal regular, and the restaurant's close set tables are always packed with visiting foodies and time-conscious walk-ins en route to the theatre or concerts. There’s a cheery bustle and familiarity about the place that smooths over the occasional missteps or delays at busy times.

The kitchen's gutsy dishes still tread a successful line between classic and contemporary Scottish ways, although there are also confident forays across the Mediterranean and beyond. The Cullen skink is an exemplar of its kind, peaty and creamy with sourdough from the local Freedom bakery to mop it up, while an ‘nduja Scotch egg brings comfort atop a silky but punchy aïoli. There would probably be a riot if the haggis, neeps and tatties with its accompanying pickled walnut ketchup came off the menu, although lighter options such as tagliatelle with Perthshire girolles, egg yolk and crispy sage or whole sea bream with sauce vierge and broad beans impress without the need for Tam O'Shanter clichés. A satisfying slab of properly cheesy Basque cheesecake or the self-described 'chocolate nemesis' play to the Glaswegian sweet tooth and ensure you won’t leave hungry.

Matching the food is a compact wine selection that spans the mid-£20 to mid-£50 price range, with most available by glass as well as the bottle – although beer and cocktails are equally popular.

The verdant decor and sylvan accents of the staff outfits subtly re-affirm that impeccable food and perfectly judged service are ever-green. Since 2020, Cail Bruich has been under the meticulous eye of chef Lorna McNee, protégée of the late, much-lamented chef Andrew Fairlie. The team are certainly not resting on any laurels as they continue to grow an enviable reputation on sustainable values, local provenance, artfully designed dishes and technical precision. Don’t be fooled by the relatively understated environment, this is top-notch food delivered by engaged and committed professionals. Two set menus are available – the shorter one at lunchtimes only. Opening snacks are a statement of intent: a fragile langoustine tartelette spiked with lemon gel or a single boned chicken wing on a customised silver skewer – perfection. Scottish seafood shines as West Coast brown crab is paired with raw Orkney scallop on a subtle Jerusalem artichoke custard – all brought together by a delicate dashi and hazelnut puffed rice. A sense of playfulness remains part of the technical masterclass: ‘mushrooms on toast’ adds duxelles of oyster mushroom, chicken-stuffed morels and generously shaved black truffle to a golden brioche with a rich Madeira cream and balsamic notes. The kitchen is prepared to take bold liberties with flavour in a cod and pork creation where a gleaming pig's trotter broth provides the yin to the yang of a rich langoustine bisque and additional spoons are needed to ensure the final specks are cleansed from the bespoke crockery. However, simplicity is equally celebrated with rosy blackface lamb unadorned alongside fat-headed asparagus and wild leek. Finish, perhaps, with a Valrhona chocolate confection – a precious ingot of multiple layers and textures, cut with blood orange sorbet and an orange-infused olive oil. The wine and drinks lists offer individuality without the urge to be encyclopaedic or unaffordable. Bold twists to cocktail classics such as a briny caviar Martini (distinctively dirty) or a very grown-up black truffle amaretto sour push flavour to the fore. The approachable sommelier recognises customer preferences and budgets while proffering well-targeted suggestions. Front-of-house staff are not just knowledgeable but also bring passion, humour and personal interest. The overall atmosphere is calm and unhurried, while the contented buzz of generously spaced diners, punctuated by the rhythmic responses of the well-drilled brigade in the open kitchen creates a pleasing sense of harmony and purpose.

*The restaurant is relocating to a new site at the end of 2025. Watch this space.*

Celentano’s is inspired but not constrained by Italian cooking and chef-owner Dean Parker is something of a food alchemist. He experiments with ingredients and preservation techniques while fusing different culinary influences into his own individualistic style. Don't be surprised to see kombucha and kimchi keeping company with classic coppa and carpaccio. Celebrating small, sustainable producers and with zero-waste values, the menu balances rustic authenticity, technical precision and an element of surprise. Standout snacks include the fried porcini lasagne and the rare-breed home-cured charcuterie. Follow that, perhaps, with an almost Venetian linguine, traditional surf clams embellished with cod cheek and kombu butter. The restaurant's ethos manifests itself in Loch Etive trout tail (perfectly baked on the bone with a simple whey butter) or a caressingly tender lower-carcass cut of local Dexter beef. To finish, an affogato gets the full 'comfort food' makeover with malted barley and chocolate crumb. The flexible format allows a mix-and-match approach, though careless choices might result in feeling either underwhelmed or over-faced. The multi-level, open-plan dining room sits within a quirky turreted building (formerly the Cathedral House hotel) and has a bustling but informal feel. A heated garden terrace overlooking an atmospheric necropolis might be the perfect spot for enjoying homemade vermouth or coffee liqueur in a signature negroni or espresso Martini.

It would be easy to walk past this unassuming spot, but stop and watch the chefs through the front window and you might just be tempted in. Eighty Eight's open kitchen isn’t much bigger than the interior of a Transit van with diners sitting against the plant-festooned walls in convivial proximity, although the owners have recently extended the premises and now have the 86 Cocktail Bar right next door.

The ‘small plate concept’ suits the place just fine (the petite tables couldn’t accommodate much more) but there is plenty of ambition on show. Veggie dishes such as Jerusalem artichoke with St Andrew's Cheddar and walnut ketchup pack a flavour punch, while goat’s cheese custard with basil and runny marmalade pairs well with hunks of Freedom sourdough.

Daily dishes ramble confidently around the Med and beyond: pappardelle with ox-cheek ragù or squid-ink cavatelli with guanciale and bisque segue easily into a more eclectic ideas such as butternut squash with tenderstem broccoli, miso sauce and pistachio dukkah or festive turkey leg with Brussels sprouts and a spicy Indian hit of masala butter sauce. To finish, salted chocolate tart with whipped mascarpone is a typical dessert. Prices are all-round reasonable, service is ‘second to none’ and wines do their job.  

A Scottish/Italian marriage made in Glasgow, Giovanna Eusebi’s jam-packed deli/café/restaurant hybrid cherishes the time-honoured traditions of her homeland and leavens them with ample supplies of seasonal Scottish produce. Occupying a colourful red-and-white corner site, the venue scores heavily with breakfast and brunch, served to a merry throng of workers and shoppers in the ground-floor space. Come for squash crostini, eggs ‘energia’ (with avocado, chiili and lime purée) or one of their Roman sourdough pizzas; alternatively breeze in for coffee and a sweet treat. If you want something more substantial, graduate to the downstairs dining room for nourishing plates of ‘yesterday’s lasagne’, crab ravioli or fettuccine cacio e pepe – or, perhaps, one of big main courses such as pan-roasted cod with salt-baked celeriac, autumnal mushrooms and cavolo nero pesto. After that, the line-up of dolci has plenty of indulgent swagger, from tiramisu to Capocci vanilla gelato with Amarena cherry and chocolate brownie. Regional wines from the old country (£23 upwards) keep company with classic aperitivi, vermouths and spritzes. Eusebi’s slogan is ‘Food, Family, Life and Passion’ – which just about sums it up.

Picture credits: Gerardo Jaconelli

Attracting the cool, the curious and the convivial for its happy melange of sipping and supping, this joint venture comes from the comestible creatives behind the Thornwood Bar and one-time Malaysian staple, Julie’s Kopitiam (RIP). It's an equal billing that doubtless hits a sweet spot for many but may prove a little too bar-heavy for some. The decor is certainly more funky than formal, with stripped-back, post-industrial shabby-chic touches offering an eclectic and buzzy backdrop to animated chatter and diverse tunes. Amiable staff weave between closely packed tables distributing kaleidoscopic cocktails – pique your appetite with a bar classic from the 'Straight Up Swally' selection or perhaps brave the on-theme exoticism of a banana sesame sour. Meanwhile, a tsunami of tasty morsels races from the kitchen. Navigating the small-plates menu as a group brings the perennial challenge of quantity and pace. While the swift and unfussy delivery is obviously a local crowd-pleaser, staggered ordering may pay dividends for those wishing to slowly savour. Prawn toasts with chilli are generous, flavoursome and unapologetically calorific, while the Malaysian vegetable curry offers coconut comfort zapped with a confident hit of fragrant roasted chilli oil. Side dishes such as miso/garlic potato or chips with basil mayo (or the ubiquitous Kewpie mayo) remind you that, at heart, this is well-prepared street food given a contemporary makeover. As a final flourish (before one last cocktail perhaps), the Ga Ga sundae drizzles rich sesame caramel over passion fruit and coconut before balancing the sweetness with sour mango and salty peanut. Subtle? No. Bowl-lickingly tasty? Definitely. Booking is essential.

Derek Marshall's piquant crab and ginger soup bobbing with tiny prawn dumplings was an instant hit with Glaswegians when he started serving it back in the day. Fast-forward more than 20 years and it's still an emblematic fixture of the menu at this loveable seafood restaurant – an elegant, tranquil and softly lit basement haven reached via some steps off busy West George Street. Gamba is Spanish for prawn, although Marshall scours the globe for culinary inspiration, serving Scottish lobster thermidor and lemon sole meunière alongside whole blackened bream with teriyaki prawns or roast monkfish with Puy lentil dhal, smoked haddock, vanilla yoghurt and sesame rice. Fans and first-timers come here for astute and well-balanced seafood cookery leavened with just enough imaginative twists to keep the taste buds alert. For the final flourish, well-sourced cheeses and a cluster of luscious old-school favourites such as sticky toffee pudding or raspberry and vanilla cheesecake are guaranteed to satisfy – although liquorice crème brûlée with milk sorbet sounds even more tantalizing. A substantial list of international wines from Corney & Barrow gives fish-friendly whites top billing, with bottles from £27.

Kelvingrove's Gloriosa is the kind of place that wins not just admirers, but fanatics. 'They use local produce where possible,' says one reporter,, 'and the cooking allows it to shine – it is fabulous.' The place certainly looks the part: simple café-style furniture is offset by royal blue drapes and impressive abstract paintings.

Rosie Healey's cooking matches the lively mood with Med-influenced sharing dishes that come out swinging. Grilled squid is accompanied by potato, spring onion and green chilli for an initiatory jolt to the taste buds, or there could be something old-school French such as globe artichoke in chive butter. The larger plates major in robust pasta riffs including mussels with garlic and chilli on a tangle of tagliatelle, while fish dishes tend to the sturdy, as in hake with butter beans, Grelot onions and aïoli. If you've time to kick back, allow 40 minutes for a roast half-chicken with roast potatoes, green salad and tzatziki.

Desserts are oriented at the sharper end of the spectrum, yielding rhubarb and almond clafoutis or loquat and elderflower sorbet doused in cava. Knowledgeable and very friendly front of house staff manage proceedings admirably. A carefully constructed wine list spotlights small growers, and you might want to take in a spicy Margarita before you get started.

Just off Byres Road, this striking green-and-white tiled architectural A-lister brings the flavours and energy of South East Asian-inspired street food to Glasgow’s cool climes – and an even cooler customer base. The low-key side entrance leads down to a buzzing basement that celebrates the building’s industrial heritage with exposed metal ducting, brightly painted galvanised walls, functional furniture and a vibrant open kitchen. A young team of friendly and efficient servers help you explore less-familiar ingredients and navigate the Scoville scale for chilli heat.

There are plenty of opportunities for getting messy with finger food. Corn 'ribs' with salted coconut, dried shrimp and lime are a top shout, while one fan reckons that the sticky fried chicken with spicy caramel is ‘my death row meal’. Larger plates build layers of flavour, as in coconut-poached king prawns with jackfruit, white turmeric and chilli jam or a creative, veggie-friendly curry of roasted cauliflower, crispy potato and ajat pickle. Accompanying salads merit more than a minor supporting role – the hispi cabbage with cashew nut butter and house sriracha is ‘magic’ and a perennial hit, or you might fancy a simple salad of bitter leaves jazzed up with blackberry, hazelnut and prik nam pla.

Although it can occasionally veer towards hot cooking rather than haute cuisine, this is unapologetically bold, in-your-face food that certainly hits that ‘addictive’ sweet spot. Meanwhile, the bartenders craft cocktails that build on the four cardinal points of this culinary compass (hot, sour, salty and sweet) – or you might prefer a refreshing lemongrass and lime-leaf soda.

Kelp brings a breezy informality to its rather overlooked location opposite Glasgow's Theatre Royal. Outdoor space is surprisingly roomy and secluded given the nearby traffic, while indoors is stylishly pared-back. Although proudly showcasing sustainable Scottish seafood, this could as easily be an Atlantic-facing eatery in St Ives or San Sebastián. Freshness and flavour come with broad culinary influences and a few original innovations. Local Cumbrae oysters get a twist from a choice of accompaniments (apple and dill, rhubarb and ginger or seaweed hot sauce). Warm sourdough with whipped smoky scallop roe is so good that second servings may be required. The inevitable small plates allow you to range from tender squid with a pokey mango, habanero chilli and coriander salsa to perfectly cooked coley in a soft curry sauce with shoestring potatoes. Shetland mussels are fat and fabulous in their beer, bacon and leek sauce, with proper chips to mop up the extra. The kitchen’s light-touch homage to the sea is ably supported by well-crafted desserts such as Basque cheesecake with rhubarb and orange or sea-salted caramel tart with clotted-cream ice cream. Wines are affordable and well-matched to the menu’s focus.

Finding a long-standing culinary offer at the bottom of Byres Road can be a challenge. To find one that has been doing the business since 1999 and still consistently delivers imaginative and tasty dishes at reasonable prices makes you value the commitment of small, passionate local restaurateurs. The premises are petite and whether you're on the bijou mezzanine or at street level, you’ll be cosy with your neighbours. However, loyal regulars and visitors are here for the food and the friendly service. With well-priced set lunches and a fuller carte on offer, expect to see locally sourced ingredients given contemporary makeovers. Start, perhaps, with cured sea trout confidently matched with watermelon gazpacho, compressed melon flesh and pickled rind – any residual sweetness offset by dried ribbons of nori, baby chervil and salty pops of trout roe. Main courses are strong on local meats and fish, although more limited vegetarian choices also show care and craft. Slow-cooked Ramsay’s pork belly segues confidently from its Lanarkshire origins to more exotic climes in company with pineapple, pak choi, coconut and chilli sauce – they’re clearly not afraid to mix things up in the tiny kitchen. Elsewhere, tender Gressingham duck in various forms has been described as 'one of the best dishes I have eaten this year'. Desserts offer both sugar ‘overload’ and fresher options – a deconstructed crowdie cheesecake with intriguing salted pistachio and almond ice cream plus some dark fresh cherries bridges the two extremes. Like the menu, the wine list is well-balanced, with comforting staples alongside some more interesting options – all at reasonable prices.

* The restaurant is closing for a six-month refit from 13 October 2024. *

Ox and Finch has maintained its popularity and standards since first wowing the Glasgow in-crowd with its ‘group-grazing’ approach back in 2014. Stylistically, this corner site creates a crowded and energetic neighbourhood bistro within a converted Victorian tenement building. Elegant plasterwork ceilings are offset by industrial gantries, repurposed wooden finishes and low booth seating. It may be artfully designed to look scuffed and loved but, rest assured, there’s due care and attention to detail when it comes to the food and the 'relaxed, friendly service'. The varied menu of around 30 items offers a seasonally changing feast of mini creations, making it 'always exciting to go back'. Dishes can arrive randomly, but ordering in small waves offsets this, allowing time for sharing and savouring. Start perhaps with devilled eggs, jazzed up with sweet southern Indian spices and served with the tiniest chips imaginable and an indulgent daub of caviar. The artisan charcuterie platter showcases proper mortadella – silky, flavoursome, pistachio-laden and worlds away from the shaved pink rubber that too often passes for this under-valued gem. Perfectly pan-roasted and crisped chicken thigh comes with Jerusalem artichokes three ways (puréed, roasted and shaved) and a chicken butter sauce which is as unctuous as it sounds. Satisfyingly al dente tubetti with brown butter, peas and guanciale gives an ironic and more authentic nod to Scotland’s apparent obsession with macaroni cheese. There’s plenty for those seeking lighter flavours, while vegan and vegetarian options are gathered on a separate menu. Desserts are well judged, with pineapple carpaccio, coconut and a zesty lime and tarragon curd offering a summery close. A wine wall showcases some of the vintages from a list that achieves a credible level of imagination and ambition while remaining affordable and accessible. Booking is essential, with an online 'waitlist' for the coveted outdoor tables that get packed on Glasgow’s valued sunny days.

The simple shop frontage and low-key location don’t do justice to the warm welcome and vibrant dishes offered at this neighbourhood restaurant, which gives pan-Asian cuisine an intriguing vegan spin. Suissi is a full-on family affair with Malaysian-born Mama Lim sharing her home-style plant-based creations, while assorted members of her next generation foster a cheery informality out front. Lim's evangelistic commitment to natural ingredients rightly eschews the common flavour shortcuts of refined sugars, MSG and the like. A smattering of starters might range from crisp pickles with explosive pops of pineapple punctuating a punchy achar (peanut and chilli sauce) to shimeji mushrooms spiked with salt and chilli, so crisp and utterly moreish that another portion follows in quick succession. Larger appetites will be sated with soupy noodle combinations deploying a wide variety of traditional broth and stock bases, each one handmade from scratch. Mushrooms also star in other assured dishes, from an intense 'lion's mane' rendang to a 'king trumpet' katsu in a curried sauce based on apples and carrots. Sweet finishes embrace a homemade frozen ‘scoop of the week’ or pisang goreng (Indonesian banana fritters). Mainstream Asian beers and a short set of vinous staples underpin an idiosyncratic cocktail list melding modern mixology with oriental themes (try the Sakura Fizz, which combines floral and fruity flavours to recreate Japanese cherry blossom season in a glass). The place itself has a certain make-do-and-mend studenty optimism – slightly shambolic with an eclectic but happy jumble of treasured odds and ends. Mind you, the lively, eclectic crowd jostling for the 30-odd covers are here for the food, not the interior design.

*Gannet will be closing its doors for good at the end of service on 31 December 2025*

Opened by three friends following a research trip to the Outer Hebrides, where they were greatly taken by the titular seafaring bird, its diving prowess and its famously voracious appetite, Gannet fits snugly into Finnieston's increasingly on-trend gastronomic scene. It also makes all the right noises with its field-to-fork ethos, commitment to zero waste and support of regional Scottish producers. The dining room is suitably modish and informal (shiny metal ducts, rugged stonework, bare light bulbs), although the look has been softened with handmade panelling and round wooden tables. Food-wise, the move to a multi-course ‘tasting menu’ format suggests that chef Peter McKenna and his team have serious culinary ambitions. Sustainably sourced fish, meat from heritage breeds and wild Scottish game all receive due care and attention on the seasonally rich menu: Hebridean squid is joined by celeriac and sparassis (cauliflower fungus); red deer keeps company with spruce, egg yolk and smoked crumb. A quartet of nibbles might bring a smoked and pickled mussel taco, while sweet/citrussy/earthy notes pour forth from a dessert of buckwheat, caramelised white chocolate and blood orange. At lunchtime, you can have two or three courses from a pared-back version of the full menu. Appropriate wine pairings are cherry-picked from a modern global list, while mixologists shake fragrant, floral cocktails at the bar.

As the name suggests, the Loveable Rogue doesn’t take itself too seriously but offers creative and good-value food in an informal setting or, as chef/co-owner Joe Lazzerini puts it, ‘good times and great scran’. Whether opting for the carte, their single-course 'date night' deal for £10, their self-styled ‘epic’ Sunday roast or just some tasty nibbles with drinks, you can always expect local and seasonal sourcing, the odd culinary twist, and an emphasis on flavour and fun. Delivering quality and creativity across the board is a challenge embraced and delivered from the small open kitchen.

Start with rich roasted onion velouté, hiding crispy diced tongue and a cheeky cheese churro for dipping. A mini coronation chicken pie with date purée and celeriac rémoulade evokes summer picnics, while a soft crab lasagne with shellfish bisque is 'floaty like a loosely made bed'. Perfectly cooked pork fillet from Ayrshire is followed by a blue cheese 'royal' on finely shredded Waldorf salad. Dark chocolate crémeux with confit blackberry and almond rounds off proceedings on a pitch-perfect note.

Lazy Sunday? Then it’s comfort-food nirvana – rare Speyside beef, wonky Yorkies, beef-fat garlic roasties, brisket mac 'n' cheese, honeyed roots, crushed vegetables and lashings of gravy. Service is cheery, the atmosphere is lively, and there's a simple but kindly priced wine list too.