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Celentano’s

Strathclyde, Glasgow - Italian - Restaurant with rooms - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

* From September 2024, Celentano's will become a restaurant with rooms following its acquisition of the adjoining Cathedral House hotel.* Celentano’s is inspired but not constrained by Italian cooking and chef-owner Dean Parker is something of a food alchemist. He experiments with ingredients and preservation techniques while fusing different culinary influences into his own individualistic style. Don't be surprised to see kombucha and kimchi keeping company with classic coppa and carpaccio. Celebrating small, sustainable producers and with zero-waste values, the menu balances rustic authenticity, technical precision and an element of surprise. Standout snacks include the fried porcini lasagne and the rare-breed home-cured charcuterie. Follow that, perhaps, with an almost Venetian linguine, traditional surf clams embellished with cod cheek and kombu butter. The restaurant's ethos manifests itself in Loch Etive trout tail (perfectly baked on the bone with a simple whey butter) or...

* From September 2024, Celentano's will become a restaurant with rooms following its acquisition of the adjoining Cathedral House hotel.*

Celentano’s is inspired but not constrained by Italian cooking and chef-owner Dean Parker is something of a food alchemist. He experiments with ingredients and preservation techniques while fusing different culinary influences into his own individualistic style. Don't be surprised to see kombucha and kimchi keeping company with classic coppa and carpaccio. Celebrating small, sustainable producers and with zero-waste values, the menu balances rustic authenticity, technical precision and an element of surprise. Standout snacks include the fried porcini lasagne and the rare-breed home-cured charcuterie. Follow that, perhaps, with an almost Venetian linguine, traditional surf clams embellished with cod cheek and kombu butter. The restaurant's ethos manifests itself in Loch Etive trout tail (perfectly baked on the bone with a simple whey butter) or a caressingly tender lower-carcass cut of local Dexter beef. To finish, an affogato gets the full 'comfort food' makeover with malted barley and chocolate crumb. The flexible format allows a mix-and-match approach, though careless choices might result in feeling either underwhelmed or over-faced. The multi-level, open-plan dining room sits within a quirky turreted building (formerly the Cathedral House hotel) and has a bustling but informal feel. A heated garden terrace overlooking an atmospheric necropolis might be the perfect spot for enjoying homemade vermouth or coffee liqueur in a signature negroni or espresso Martini.

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VENUE DETAILS

28-32 Cathedral Square
Glasgow
Strathclyde
G4 0XAGB

0141 552 3519

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OTHER INFORMATION

Accommodation, Dog friendly, Credit card required

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