Glasgow is a city of constant reinvention and the way it approaches Scottish cuisine is no exception. In 2017, Rough Guides described the city as "one of the best places to head for culinary experimentation." The city’s ever-evolving food scene has been driven by the clever use of Scotland’s exceptional natural larder, with thrillingly unexpected taste combinations and new takes on old staples a popular sight on menus. Which isn’t to say that tradition isn’t important in Glasgow. Whether it’s haggis, neeps and tatties, a warming Cullen Skink or an indulgent clootie dumpling, Glasgow does classic as well as it does cutting edge.
Awarded AA Scottish Restaurant of the Year in 2015 two years after it opened, The Gannet has quickly become a must-visit for foodies and has unquestionably added to the culinary kudos of West End neighbourhood Finnieston. Chefs Peter McKenna and Ivan Stein create a compact menu of both the hearty and delicate, all inspired by Scottish ingredients from venison to Scotch duck egg. Set in a listed tenement building, the restaurant is cosy but contemporary and their salted caramel fondant is worth travelling many miles for.
The Buttery is one of Glasgow’s oldest restaurants and was restored to its former glory after a fire by Ryan James, the owner of that other Glasgow institution, Two Fat Ladies, in 2007. The original Finnieston foodie haunt, walking through the door of The Buttery feels like heading into a different era. It has the feel of a 1930s Scottish film set, all wooden panelling, vintage table decorations and intriguing artwork. And despite the white tablecloths, tartan and the waiting staff’s kilts, The Buttery oozes a refined calm and warmth. Thankfully the food matches the beautiful surroundings; the best Scottish seafood cooked with precision.
Situated in the heart of the Merchant City, Mharsanta brings a taste of Scotland to the heart of Glasgow. Mharsanta, meaning Merchant in Gaelic, is a restaurant that prides itself on using seasonal, local produce to create a selection of traditional and new Scottish dishes. The contemporary, chic feel of upstairs continues downstairs with a stunning collection of Scottish art. They serve a variety of Scottish food from mussels and scallops to home cooked favourites including mince and tatties and steak and sausage pie.
Possibly Glasgow’s most famous restaurant (and certainly one of its most well established, having opened in 1971), ‘The Chip’ was opened in a West End lane off Byres Road by Ronnie Clydesdale as a celebration of Scottish produce at a time when its merits were getting forgotten (hence the humorous nod to the ‘ubiquitous chip’).
With son Colin now at the helm, it remains an unforgettable place to eat, all cobblestone floors, fascinating nooks and crannies and a covered courtyard with a small fish pond. The food is no less dazzling, with a small seasonal menu showcasing Scotland, from homemade haggis to Orkney smoked salmon and scallops from Islay.
If you’re looking for a bit of timeless Glasgow hospitality, head to the Merchant City’s Café Gandolfi, home to all things great about Scottish produce and simple cooking.
The revolving doors lead to a beautiful room of heavy oak furniture (designed by the late Glasgow School of Art graduate, Tim Read) and stained glass and you’re more than likely to find the irrepressible Seamus McInnes welcoming you in.
The warmest of welcomes awaits in a space that used to house Glasgow’s cheese market, with Stornoway black pudding and Barra scallops among the many highlights. Ideal for breakfast or brunch on a lazy Glasgow day.
For exquisite French food with a very Scottish twist, head to Brian Maule’s hugely acclaimed fine dining restaurant in the city centre.
Chef-proprietor Brian trained under Michel Roux Jr at London’s La Gavroche, and that calibre of food is what you can expect at Le Chardon d’Or (many have expressed disbelief at its lack of a Michelin star through the years).
Confident but simple cooking with punchy flavours, this is smart restaurant (probably not a place for jeans), that’s serious about its food.