Celentano's

A Modern Italian Vision in a Historic Setting

Celentano's occupies a distinctive place within Glasgow's dining landscape, nestled within the baronial Cathedral House—a Scottish Baronial landmark that overlooks the city's cathedral and sits opposite the atmospheric Necropolis. Since opening in August 2021, the restaurant has earned a Michelin Bib Gourmand accolade within its first six months, recognition of its commitment to good-quality, good-value cooking. Chef Dean Parker, who previously worked at London's acclaimed Darby's and The Dairy, and his Glasgow-born wife Anna have created something genuinely different: Italian cuisine that respects tradition while embracing innovation and local terroir.

Seasonal Menus Built on Local Relationships

The restaurant's philosophy centres on building menus around what's available from local Scottish suppliers each week. This approach yields dishes that shift with the seasons and reflect the quality of what's at hand. The menu is structured in traditional Italian fashion—snacks, antipasti, pasta, mains, sides, and desserts—but the execution is anything but conventional. Signature snacks include smoked cod doughnuts with kimchi and fried lasagne; antipasti feature charred leeks with stracciatella and fried breadcrumbs. Pasta dishes showcase house-made preparations like octopus linguine with black chilli and kombu butter, while mains highlight sustainably sourced fish and meat: whole sole on the bone, slow-cooked glazed Dexter beef short rib, and dayboat turbot. The signature affogato, made with Caravan coffee and malted barley, has become a beloved finale. For groups, the feasting menu reimagines these highlights as shared plates, beginning with seaweed crackers and house sourdough with Le Ferre olive oil.

Sustainability and Low-Waste Principles

At the heart of Celentano's operation lies a genuine commitment to sustainability. The kitchen practices low-waste cooking, with careful sourcing from small suppliers, fermentation, preserving, and curing done in-house. This philosophy extends to ingredient selection—local, seasonal, and thoughtfully sourced—and to the restaurant's broader environmental footprint. The wine list reflects similar care, with selections that pair thoughtfully with the menu's creative flavours.

Atmosphere and Experience

The restaurant seats 32 guests in the main dining room, with an additional 40 seats in a covered garden that opens when Glasgow's weather permits. The space balances casual warmth with refined elegance, making it equally suited to a quick negroni and snack after work or a leisurely multi-course evening. Service is attentive and knowledgeable, with staff able to navigate dietary requirements—vegetarian and vegan options are readily accommodated, and the team has earned praise for creative alternatives for those with allergies or intolerances. The historic building itself adds character; diners often comment on the charm of dining within such a distinctive architectural setting.

Recognition and Reputation

Beyond its Michelin accolade, Celentano's has been featured in SquareMeal's top 100 restaurants for 2023 and 2024, and in the Good Food Guide for 2022 and 2023. The restaurant has also gained attention from food media and social platforms for its innovative approach to Italian cuisine and its commitment to showcasing Scottish ingredients. Diners consistently praise the depth of flavour, the quality of ingredients, and the thoughtfulness of presentation—though some note that the menu's creative departure from traditional Italian fare may surprise those seeking strictly classical dishes.

Practical Details and Accommodation

Celentano's operates as a restaurant with rooms, offering eight individually styled bedrooms above the dining space. Breakfast is prepared fresh by the kitchen team and delivered to rooms each morning. The restaurant also hosts occasional pasta masterclasses and can accommodate private events for up to 28 people in its upstairs dining room. Reservations are essential and open eight weeks in advance through the website; walk-ins are rarely accommodated. The restaurant is closed Sundays evenings, Mondays, and Tuesdays.