34 of the absolute best restaurants in Glasgow (2024)

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?Korean-style fast foodinGlasgow’sWest 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 inbold 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? 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.

What is it? Afive- or even eight-course fine-dining odyssey.

Why go? The suburb of Dennistoun just east of Glasgow city centre is fast casting off its roughspun reputation, in part thanks to the likes of Bilson Eleven. Housed in one of the oldest and most iconic tenement buildings in the area, the setting is as relaxed and informal as dining at a friend’s house. The cuisine raises the best of Scottish produce to a new level with boundless passion and respect for the ingredients.

What is it?Très bon Franco-Scottish cooking.

Why go? Following a major renovation in 2017, Cail Bruich has elevated itself from a fairly run-of-the-mill Scottish bistro to one of the trendiestand very best restaurants in the city. The 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 saladand 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.

What is it?A slice of Brooklyn-esque cool on the Finnieston ‘strip’.

Why go? Recognised as one of the standouts in Finnieston – an area transformed from scruffy to hip over the past decade – The Gannet should be on every Glaswegian foodie’s bucket list. Less than a year after it opened its doors, it bagged a Bib Gourmand award for quality dining at moderate prices. The owner-chefs, Peter McKenna and Ivan Stein, preside over slick contemporary Scottish plates.

What is it?South Asian cuisine in the centre of Glasgow’s Merchant City.

Why go? Dakhin has been catering to Glasgow’s foodie community since 2004, with its flavourful and entirely gluten-free menu overflowing with speciality dishes from India’s southern regions. Dishes like the uttapam (thick pancakes) come highly recommended, but with classics like homemade paneer, dosas and biryani on the menu, you’ll be spoilt for choice.

Time Out tip:Order the spicy mysore chutney to add an extraheat kick.

What is it?On a good day, still the best restaurant 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 Chipraids the Scottish larder with style.

Time Out tip: Try and grab a table inthe ground floor restaurant with ponds, fountains and plenty of hanging greenery.

What is it? Five-star brunch, dinner and drinks in a stylish setting.

Why go? It’s tucked down a quiet side street between Finnieston, Woodlands and Charing Cross, and close to the entrance of Kelvingrove Park – and that’s not the only sense in which Five March sits apart from the crowd. Whether you’re starting early with a Mediterranean-inspired brunch, heading here later for a sprawling small-plates dinner with co*cktails, or just lounging in the beer garden on a warm day, this fun and stylish all-rounder defies easy categorisation.

What is it?Proudly sourced Scottish seafood and gins at a suitably rustic Argyll Street location.

Why go? Having opened in 2011 in what used to be Café Bayan, this seafood restaurant-cum-co*cktail bar crested a wave of new openings in these parts. With its wooden beams, cosy booths and general weather-worn feel, this place does have the essence of a salty seafront boozer, where gin is the tipple of choice. And the menu duly follows suit: the Shetland mussels,native lobster and Peterhead haddock make for a foodie tour of coastal Scotland.

What is it? Pub grub staples done very well at a hip West End restaurant.

Why go? Taken from an old Gaelic word that means ‘to wander aimlessly with intent’, Stravaigin’s vibe is stylishly rustic: exposed stone walls, timber roof beams and an iron staircase. The café-bar menu takes pub-grub classics to a whole new level.

Time Out tip:The weekend brunch menu – featuring everything from full Scottish breakfasts toSzechuan bacon and maple syrup drenched French toast – is a great way to while away a lazy Saturday or Sunday afternoon.

What is it?India-meets-Scotland creations, like oven-spiced haddock.

Why go? Not only is Mother India – as the name suggests – the ruling matriarch of all Glaswegian curry houses, it also ranks among the best in Britain. This is chiefly because it eschews all the usual suspects in favour of more leftfield dishes.

What is it?What’s still a relative rarity in Glasgow: a genuinely good Japanese food spot, albeit one with plenty of oh-so-Glasgow deep-fried treats.

Why go? You’ll find Nanakusa behind an unassuming, slightly odd-looking wood-panelled frontage. The ethos here is a curious blend of traditional Japanese and Scottish cooking techniques.

What is it? Swoon-worthy Neapolitan pizza joints in a beautiful former art deco bank and in the heart of the West End.

Why go? Having quickly established itself as Glasgow’s go-to for great pizza, Paesano’s huge artisan-built wood-fire ovens from Naples churn out authentic, traditional Neapolitan pies like nobody’s business. Hand-prepared dough cooked at an intense 500-degree heat produces a moist, soft crust complemented by simple toppings such as tomato sugo with garlic, oregano andevooor spicy salami from Calabria. Wash it down with a refreshing schooner of Menabrea.

Time Out tip: Get atable with views of the open kitchen, where you can watch the skilledpizzaiolicraft their wares.

What is it?South East Asian dishes, delicious co*cktails and plenty of soul.

Why go?Julie’s Kopitiam owner Julie Lin, and Marc Ferrier and Ken Hamilton of nearby pub The Thornwood have joined forces to bring Partick a new dining spot, specialising in South East Asian-inspired food and a fantastic selection of drinks. The rotating menu promises a range of meat and veg dishes, such as Taiwanese fried chicken, prawn toast, chaat masala crinkle cut chips and chop suey aubergine. The Chumpunker – a co*cktail with tequila, cucumber, lemon, mint and anise syrup – is well worth a try as a fine accompaniment to your dish of choice.

What is it?A laid-back vegetarian mealwith anartsy local crowd.

Why go? Set in the bright, buzzy glass-roofed courtyard atrium of Glasgow’s Centre for Contemporary Arts, Café Saramago serves shareable and inexpensive Mediterranean-inspired vegetarian food (much of it vegan, too). They bake all of their bread in-house every morning using only organic flour. Small plates can either be ordered for tapas-style sharing or as starters. Come evening, Saramago packs out with a hip pre-pub, concert and club crowd.

What is it?A multi-venue mini-empire in the Merchant City.

Why go? For more than 40 years now, the battle-scarred revolving doors – salvaged from the Grand Hotel at Charing Cross – have been turning at this flagship of the Gandolfi dining empire on Albion Street (see also nearby Gandolfi Fish and Bar Gandolfi). It’s most popular at brunch and lunch, when diners perch at chunky chairs made out of what looks like sanded driftwood and tuck into stacks of French toast, alongside classics like cullen skink. But they do an exceptional three-course evening meal, too. Expect Scottish dishes with a flourish.

What is it?Good-value contemporary Scottish cuisine.

Why go? With its retro co*cktail-bar booths and banquettes, parquet flooring and smart sea-green tiling, stylish Ardnamurchan spruces up a lesser-trodden stretch of Hope Street adjacent to the Theatre Royal. Their pre-show offerings are a carefully calibrated ratio of quality-to-cost, meaning there’s every reason to dine here even if you aren’t on your way to a play. Co-owner Julie Douglas’s family hail from the Ardnamurchan peninsula in Argyll, and the restaurant still sources produce such as venison from the estate.

What is it?One of the city’s best seafood restaurantswith a daily specials board that’s always worth a gander.

Why go? This being Scotland, you’ll never struggle to find somewhere in Glasgow that sells seafood. But the Finnieston-based Crabshakk isprobably the best knownfor servingexcellent Scottish-sourced catches. It often gets quite cheek-by-jowl in here on a busy night, but that all adds to the informal buzz.

What is it?Bar and gig venue with gig posters for wallpaper, a vegan menu and a leftfield events calendar.

Why go? A sister establishment to The 78, Mono, The Flying Duck and The Old Hairdresser’s, Stereo is a Glasgow institution which – like much of the rest of the family – proffers winning vegan food and drinks in edgy music bar surrounds (and at minimal fuss and expense). Their superior lunchtime sandwiches are well worth stopping in for even just for a workday lunch. The basem*nt gig venue hosts gigs and club nights, and the bar is open until late seven days a week.

What is it? Probably the city’s best ramen, for a reasonable price.

Why go? Though originally founded in Edinburgh by Japanese chef Teddy Lee, each Maki & Ramen restaurant has a distinct character. The new Glasgow Renfield Street branch, with mid-century-style chairs and a sakura-festooned ceiling, is no exception. The noodles, which are handmade in Edinburgh, are dunked in an eight-hour slow-cooked broth and topped with a
melty, marinated egg. The highlight of the stellar menu is the steak tataki, which comes with a spicy curry broth and thin slices of rare beef.

What is it? For fresh Mediterranean flavours from the chef who brought us Alchemilla.

Why go?Home to the well-liked Firebird for many years, this bright corner-venue on Argyle Street has been transformed into the latest venture from Rosie Healey, the Ottolenghi-trained chef formerly in charge of Alchemilla. Happily, she takes her vibrant, veg-packed, Mediterranean-influenced foodto 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?AEuro-bistro in aByres Road bolthole.

Why go? Split over two levels, Number 16 has been welcoming locals and travellers alike since 1999. The space isn’t huge (even calling it cosy would be generous), so be prepared to rub shoulders with your neighbours, while dining on a European-inspired menu.

Time Out tip:Given the restaurant’s size, booking is advisable, especially at weekends.

What is it? Relaxed seafood restaurant from the folks behind Cail Bruich.

Why go? Shucks arrived in Glasgow’s west end in March and has since proven to be a big hit, with locals as well as with the Michelin guide, which recently tweetedits praise. Head chef Shaun Haggarty’s seasonal, produce-focused menus vary depending on what the fisherman has caught that day but highlights include the classic fish supper, their on-the-bone and in-the-shell specials and the delightful Shenwood tater tots.

What is it?Proper sleeves-rolled-up plates and (of course) a formidable drinks selection at a US-style dive.

Why go? This upscale bourbon joint and restaurant – named after Charles Bukowski’s liquor-soaked literary alter-ego Hank Chinaski – is a damn sight classier than the kind of Los Angeles dives the grizzled old barfly would routinely haunt. Food is modelledon truckstop staples and Scottish classics, but executed with sophistication, while there’s a huge selection of decent beers, single malts and other drinks to choose from if you aren’t a bourbon fan.

Time Out tip: There’s a very cool little multi-tiered beer garden out the back.

What is it?Creative contemporary vegan dining to wolf down before a gig.

Why go? Glasgow’s renown as a city for great vegan eating almost surpasses its renown as a city for music lovers. The Hug and Pint – award-winning vegan bar-kitchen upstairs, snug basem*nt music venue downstairs –has you covered on both counts. Unfussy and inexpensive, the Mexican-inspired menu changes daily and packs plenty of spice. You’ll find loads of vegan-friendly beers both bottled and on draught.

What is it? Uber-stylishChinese fine dining.

Why go?With chef Jimmy Lee at the helm, Lychee Oriental has been widely recognised for its innovative and high-quality modern cuisine. Diners can feast on staples like traditional Chinese curry, pak choi in oyster sauce and sweet ‘n’ sour king prawns, or go for one of many speciality options ranging from pulled aromatic duck to twice-cooked pork belly.

Time Out tip:For something extra-special, choose the exceptionally prepared five-course banquet menu.

What is it?A destination restaurant servingsleek and modern plates.

Why go? A slew of joint food and hotel ventures have occupied the esteemed address of One Devonshire Gardens over the years – the Hotel du Vin chain being the latest. While some of its old-time allure may have seeped away, it remains popular with locals and visitors alike, drawing those in search of a moreish meal with a sense of class. We’re talking flavoursomeà la carte dishes with fresh ingredients sourced locally and hand-picked wines, all in elegant, old-school surroundings.

What is it? A new venture from the team behind Six by Nico, which donates 100% of its profits to the Beatson Cancer Charity.

Why go? If you're a fan of the food served in the Six by Nico venues, which are now located all over the UK, you'll be pleased to hear that you can enjoy your favourites while supporting a good cause in the process. Beat 6 is a new restaurant in Dennistoun, with a rotating six-course tasting menu featuring some of the most popular dishes previously created in the Six by Nico kitchens. Customers get to vote for which dishes they want to see on the menu in the future, with themes ranging from 'Chippie' to 'Thai Fusion'.

What is it? Popular restaurant influenced by the cooking of South-EastAsia.

Why go? Ka Pao officially opened in 2020 in Glasgow’s west end following a successful residency at the city’s SWG3 venue and it has since become one of the city’s go-to places for inventive South-East Asian cuisine. Order individual dishes or choose from their sharing menu if you’re up for trying as much as possible, but either way, expect to be hit with flavour. Expect dishes like the corn ribs with salted coconut, shrimp and lime, fried chicken with fish sauce, caramel and pickled banana chillies, and hispi cabbage with cashew nut butter and sriracha.

What is it?Premium Spanish meat served in New York loft-style interiors.

Why go?A visit to The Spanish Butcher is a must for the finest seafood, Galician beef and Iberican jamón around. The Merchant City restaurant offers up a pretty spectacular dining experience if you’re into your meat, with beef that is hung and dry-aged for a minimum of 28 days.

Time Out tip:Galician Sunday, where you get a two-course or three-course roast Sunday lunch, is well worth the extra pennies.

What is it?A quirky diner proving you can cook duck in A LOT of different ways.

Why go? How many different ways can you cook duck? A lot more than you might think, as thisplace proves with a menu filled with everything from duck fat fries to duck rillettes. But it’s far from a one-note affair, with a flexible menu that’s ideal for both a lazy hungover all-day brunch and a dressed-up three-course meal. Not a duck fan? They do serve other things, too, we promise.