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The Best of Glasgow Dining

The key to Glaswegian cuisine is not Glasgow. It’s the flurry of foreign restaurants that line the streets—from late-night crépe stalls and pakora (Indian fried chickpea cakes) bars to elegant restaurants with worldly menus. Glasgow restaurants tend to be larger than their Edinburgh counterparts, so getting a table at the establishment of your choice shouldn’t be a problem, though making reservations for a Friday or Saturday night is still advisable.

Mussell Inn
The kilo pots of mussels, beautifully steamed to order and served with any of a number of sauces, are revelatory. The surroundings and staff are unpretentious yet stylish. (photo, top) $-$$$

Café Cossachok
The Russian owner pays homage to his homeland with a menu that includes delicious blintzes and trout. Another welcome touch is the nicely chilled selection of vodkas. $$-$$$

Café Gandolfi
Wooden tables and chairs crafted by Scottish artist Tim Stead are so fluidly shaped it’s hard to believe they’re inanimate. The cafe opens early for breakfast, serving croissants, eggs en cocotte (casserole style), and strong cups of espresso. $-$$$

Fratelli Sarti
Glasgow’s large Italian immigrant population is never more visible—or audible—than here. The cavernous surroundings are cluttered and the tables are pressed close together, but the food is authentic, with all of the classic dishes on an extensive menu. $-$$
The spacious art deco interior, modeled after the style of the Queen Mary ocean liner is enough to recommend this restaurant. Portions are generous in the main dining area, where specialties include roast rack of lamb and classic seafood dishes like seared scallops. $$$-$$$$$

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La Parmigiana
The Giovanazzis pride themselves on using the freshest of ingredients—this means you may be able to enjoy simply prepared sea bass or veal one day, guinea fowl or scallops the next. $$-$$$$

The Brasserie at Òran Mór
This is the more formal eatery within this handsome church-turned-cultural-center. The food is well crafted. Expect contemporary treats using Angus beef, Gressingham duck, and sea bass. $$-$$$$

Ubiquitous Chip
The service is friendly, and the interior very outdoorsy, with a glass roof, much greenery, and a fishpond. The menu specializes in game but has something for everyone (even vegetarian haggis); smoked salmon in Darjeeling tea is typical of the chef’s clever blending of authentic Scots fare with unusual elements. $$$-$$$$

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