Glasgow, Scottish Restaurant Guide

This “superb” Glasgow institution from Ryan James makes brilliant use of a classic Victorian interior (one of the city’s more historic interiors). “The only criticism is that the menu is on the ‘traditional’ side” – although that might seem appropriate to the site – “but you cannot fault the execution and the attention to detail”.

“A really wonderful dining experience” – ex-Isle of Eriska chef Graeme Cheevers’s ambitious Finnieston yearling was “well deserving of its Michelin star” within eight months of opening, for its “immaculate dishes, beautifully served”, “exceptional service” and “great and highly accessible wine list”: “Glasgow needed a lunch like this”. The name? – apparently it’s a Buddhist symbol representing the path to enlightenment.

“Good cooking and fair pricing… one of Glasgow's best!” – this casual Finnieston haunt celebrates its tenth year of operation in 2023. Chef Peter Mckenna aims to deliver a ‘modern Scottish fine dining experience’ via a multi-course tasting menu (or, if you go for lunch, there are two-course and three-course options). “Staff are pleasant too… always love stopping here”.

A “Glasgow institution” in the city’s West End, established in 1971 by Ronnie Clydesdale and now run by his son Colin. It is “still a great place for food, atmosphere and good company”, whether in the main restaurant, the brasserie or one of its four bars. “Hadn’t been back for ages until this month – excellent” – although naturally there have been changes over the years, such as “the new tasting menu” showcasing top-class Scottish ingredients.

Just along the road from Kelvingrove Museum, it’s worth remembering this small-plates restaurant: the menu is inventive and all reports rate the results well.

The team behind Cail Bruich opened a seafood restaurant in Hyndland in March 2022 – their fourth site overall – serving up fresh Scottish produce with Champagne and cocktails. No reports as yet in our late spring annual diners’ poll, but in The Scotsman, Gaby Soutar reviewed it as an “excellently-named” newcomer, praising its rather lovely interior, with a smallish bar downstairs and a smart mezzanine level, where you can see their coppery fish scale wall art. On-the-bone Shetland plaice was “downy and perfect, like eating oceanic candyfloss”.