Unalome by Graeme Cheevers is Glasgow's other Michelin star, a polished Finnieston dining room where Cheevers plates precise modern European tasting menus.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The signature tasting menu; the seafood courses show off Cheevers' Japanese-influenced precision.
Tip: Lunch service is easier to book than dinner and runs the same kitchen for a lower spend.
Address: 36 Kelvingrove Street, Finnieston, Glasgow G3 7RZ
Two Fat Ladies at The Buttery is Glasgow's oldest restaurant, an 1870 Argyle Street room panelled in dark wood and built around Scottish seafood and game.
Order: Whatever landed that day from the fish board, plus the pre-theatre menu if you are heading to a show.
Tip: The dark Victorian rooms make this a special-occasion booking; ask for a table in the original panelled front room.
The Butchershop Bar and Grill faces Kelvingrove on Sauchiehall Street, Glasgow, a dry-aged steakhouse built on native Scottish beef and a long whisky list.
Order: A shared dry-aged Chateaubriand with bone marrow and triple-cooked chips.
Tip: Ask which cuts have been aged longest that week; the board changes and the older beef is the reason to come.
Brett is a Michelin-listed modern European room on Great Western Road, Glasgow, where a compact kitchen sends out a seasonal chef's menu worth the lead time.
Order: The Chef's Menu at £98; it is the fullest expression of what the kitchen is doing that week.
Tip: The small dining room and terrace book out fast, so aim for a midweek dinner and confirm dietary needs when you reserve.
Brian Maule at Chardon d'Or is a grand City Centre room where the ex-Le Gavroche chef cooks classic French technique on Scottish produce, Glasgow fine dining.
Order: The set lunch menu is the smart value order, three courses of the same refined French cooking.
Tip: The upstairs dining room is the formal one; the ground-floor brasserie takes walk-ins for a lighter, cheaper meal.
Two Fat Ladies at The Buttery is Glasgow's oldest restaurant, an 1870 Argyle Street room panelled in dark wood and built around Scottish seafood and game.
Order: Whatever landed that day from the fish board, plus the pre-theatre menu if you are heading to a show.
Tip: The dark Victorian rooms make this a special-occasion booking; ask for a table in the original panelled front room.
The Spanish Butcher on Miller Street, Glasgow brings Galician beef, Iberico ham and Scottish seafood to a dark, buzzy Merchant City dining room open late.
Order: Aged Galician rump steak and a plate of hand-carved Jamon Iberico to start.
Tip: The bar seats take walk-ins and pour an excellent sherry list; good for a solo steak without a reservation.
Gamba is Glasgow's long-running seafood basement on West George Street, where a fish-first kitchen has drawn diners across Scotland for over two decades.
Order: The fish soup with crab, ginger and prawn dumpling, a menu fixture since Gamba opened.
Tip: The pre-theatre menu before 18:45 is one of the best-value fine-dining seafood deals in the city.
The Butchershop Bar and Grill faces Kelvingrove on Sauchiehall Street, Glasgow, a dry-aged steakhouse built on native Scottish beef and a long whisky list.
Order: A shared dry-aged Chateaubriand with bone marrow and triple-cooked chips.
Tip: Ask which cuts have been aged longest that week; the board changes and the older beef is the reason to come.
