From swanky new eateries to much-loved institutions, here are the very best restaurants in Glasgow right now
We’ve said it once and we’ll say it again – Glasgow’s food scene is absolutely thriving. And it’s come a long way fast; the city now has ten Michelin-starred restaurants, but its first ever was only awarded in 2021.
That’s three years of Glasgow finessing its food offerings, and we’re reaping the benefits. From old-school restaurants with cult status to small plates, seafood and a Hanoi canteen, there is quite literally something to suit every taste here. Go on, indulge. Here are the best restaurants in Glasgow right now.
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This guide was recently updated by Glasgow-based writer Laura Menéndez. At Time Out, all of our travel guides are written by local writers who know their cities inside out. For more about how we curate, see our editorial guidelines.
What is it? Fresh Mediterranean flavours from the chef who brought us Alchemilla.
Why go? Headed up by Ottolenghi-trained chef Rosie Healey, Gloriosa takes Mediterranean-influenced food to a new level: much of the food is cooked using a huge pink wood-fired oven, while Healey sources olive oil, lemons and fresh herbs direct from Sicily. A punchy wine menu spotlights small independent European producers.
What is it? An iconic restaurant with a cult following in Glasgow.
Why go? Opened by Ronnie Clydesdale way back in 1971 and still run by the same family, this warren-like destination with several bars, upstairs bistro and downstairs fine-dining restaurant remains a perennial go-to for indulgent contemporary Scottish cuisine. Championing dishes of local provenance, the menu is rich and, at times, unashamedly lavish, but well worth splashing out on. From venison haggis to Isle of Gigha halibut, The Ubiquitous Chip raids the Scottish larder with style.
Time Out tip: Try and grab a table in the ground floor restaurant with ponds, fountains and plenty of hanging greenery.
What is it? The small plates trend is done very well at this slick Sauchiehall Street restaurant.
Why go? Opened in 2014, when it fast established itself as one of the city’s most exciting new restaurants, Ox and Finch is a rare thing on Glasgow’s generally casual dining scene: one of those places you need to book well in advance. Its location on Sauchiehall Street, slightly removed from the increasingly restaurant-dense bustle of the Argyle Street Finnieston ‘strip’, makes for a handy geographical analogy of how confidently it sits apart from the crowd. It looks hip without feeling try-hard. The smart small-plates menu of mainly Scottish provenance packs a punch and never fails to satisfy.
An upmarket chippie with a hidden ‘speakeasy-style’ fish restaurant behind a secret door. Sole Club, Finnieston’s new upmarket chippie, is the freshest dinning concept from Nico Simone, the culinary mastermind behind Six By Nico. The intimate and mysteriously sophisticated eatery offers a new seafood menu daily, ensuring diners can enjoy the very best of seasonal Scottish seafood. It’s four-small plates for £35pp are a catch, to which you can add snacks, sides and desserts as desired.
What is it? Michelin-awarded, Italian-inspired dishes.
Why go? Celentano chef-owners Dean and Anna Parker were inspired by their honeymoon trip to Italy – though many dishes use Scottish meats, plus herbs and honey from the restaurant’s own garden and beehive. It’s been a big hit: within six months of opening in 2021, they scooped a Michelin Bib Gourmand. Dishes on the rotating seasonal menu may include linguine with cod cheeks and pistachio, or Loch Etive trout with seaweed butter. There’s also a three-course set menu served on Sundays, occasionally accompanied by live music.
What is it? Scottish fine dining in the heart of town.
Why go? Glaschu (pronounced ‘glas-a-hoo’) is the Gaelic name for Glasgow, meaning ‘dear green place.’ John Molloy’s menu, however, is less about greens and more about celebrating native meats and fish. Angus beef cheek, Gigha halibut and a showstopping beef Wellington are the main players, supported by black truffles, heritage carrots and micro herbs. It’s set in the building of the 19th-century Western Club and is technically the club’s restaurant, but, unlike other members’ rooms, is open to the public.
What is it? A beautiful city centre restaurant, Hazel’s story is inspired by the legend behind the city’s coat of arms.
Why go? Renowned former Cameron House executive Chef Zoltan Szabo leads the kitchen at one of Glasgow’s most stylish and stunning city centre restaurants. The centrepiece of the 100-seater venue is a life-size Hazel tree that gives the restaurant its name, drawing inspiration from the legend of St Mungo, the patron saint of Glasgow.
What is it? Korean-style fast food in Glasgow’s West End.
Why go? Starting life as a food stall in London, Kimchi Cult eventually found a permanent home in Glasgow, from which they continue to initiate locals in bold Korean flavours and unique menu options. Their food is all reasonably priced, with delights like soy garlic fried chicken, bibimbap, kimchi burgers and kimchi cheese fries all popular with regulars.
What is it? Très bon Franco-Scottish cooking.
Why go? One of the trendiest restaurants in the city, Cail Bruich’s attention to detail is exemplary, from the consideration given to dietary requirements to the cooking and some exuberant advice from the sommelier. The trim seasonal or tasting menu strives for flawlessness as it works its way up through the gears using the finest of Scottish fish, meat, game and vegetables, some of which come from the restaurant’s own garden.
What is it? A fresh, casual, canteen-style Vietnamese restaurant.
Why go? This canteen-style establishment opened in 2012 to a chorus of buzz. And it really is irresistible, with a decidedly informal vibe. Food comes out when it’s ready, so make sure you order to share – the table can go from empty to a banquet in a matter of moments. Menu staples such as glass noodle salad and classic beef, chicken or tofu pho make for as dependably good a meal as you’ll find anywhere in the city. You’ll be back again and again.
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