Glasgow proudly now has two Michelin Star restaurants - Unalome by Graeme Cheevers and Cail Bruich
UNALOME by Graeme Cheevers
One Michelin Star dining experience, brought to you by multi award-winning Chef Patron Graeme Cheevers.
The ultimate fine dining experience, located in Finnieston, Glasgow. This stunning restaurant wows from the moment you step inside the premises, exquisite modern decor, green velvet seating, statement lighting, gold accents and parquet flooring. The kitchen is very much part of the restaurant, and about as open as they come, with chefs cooking and moving about at the far left of the room where the state of the art kitchen is located. The menus change regularly, and include seasonal ingredients with prices ranging from £38 for a three course lunch to £110 for the tasting menu.
From the decor, meticulous service, and most importantly, the food, it’s easy to see why Unalome has caught the eye and gained its first Michelin Star. We think the lunch deal is great value and is delivering - an accessible option that turns an occasional restaurant into somewhere you’d happily spend an afternoon with friends and family. And, for us, that’s worth the trip come rain, shine or snow.
When visiting Glasgow, we highly recommend you visit this special restaurant.
Visit UNALOME
Call Bruich
Cail Bruich champion the finest seasonal Scottish produce, creating a unique and relaxed Michelin-starred dining experience in Glasgow’s West End.
The name Cail Bruich translates from Scottish as ‘eat well’ and this ambitious restaurant’s relaxed take on fine-dining delivers on its promise in the trendy boho surrounds of Glasgow’s West End. It also has caught the attention of the Michelin guide’s notoriously strict inspectors, having been awarded a Michelin star in 2021 (the city’s first in 16 years). Chef Lorna McNee heads up the kitchen and has ditched the previous a la carte format for two multi-course tasting menus, the contents of which are dictated by the seasons and largely made up of ingredients that have been sourced locally (some even come from the kitchen’s own garden). McNee cooks with the seasons and her food is full of serious intentions - from a starting course of west coast crab with celeriac, citrus and apple that’s served with a langoustine consommé, to a finishing pudding of olive oil sponge topped with honey crémeux, lemon mousse and a scoop of yoghurt sorbet. The dining room is equally as pretty, matching up to Cail Bruich’s relaxed fine dining ethos with exposed brick walls, mint green leather banquette seating and potted plants dotted around the space.
