From a new cocktail bar to dining in a new hotel, there's plenty of new restaurants and bars to enjoy in Glasgow.
Here we take a look at some of the latest places to open in Scotland's biggest city.
Restauranteur Nico Simeone is set to open his first-ever bar and cocktail venue.
Somewhere by Nico – a concept almost two years in the making – will open above Simeone’s Six by Nico venue at 358 Byres Road.
The chef said the concept bar will provide an immersive experience, through a creative six-course cocktail menu served alongside a new themed food pairing – both of which rotate every six weeks.
Simeone said: “Somewhere by Nico is an immersive experience where reality and imagination merge to bring you a new idea of what a bar can be. We take a playful and creative approach to bring fictional worlds to life through these experiences.
“We will always draw inspiration from the philosophy of Six by Nico when creating new experiences – but this is something completely different. After 19 months of development, I am excited to see this innovative concept is finally taking shape and coming to life.
“Our drinks create a new world of possibility where our mixologists, designers, marketing team and chefs collaborate closely as storytellers to create new worlds every six weeks.
But Somewhere is about more than just cocktails; it's about the entirety of the experience. Food and drink combine to take guests on an immersive journey.”
With theatre at the heart of Somewhere, drinks are firmly in the spotlight, and the new venue will be fully inclusive, with alcohol-free versions of every cocktail on the experiential menu.
Somewhere – which will open late at weekends – is the latest arrival at the Great Western Road end of Byres Road.
Somewhere will open its doors on March 19. To join the mailing list and be the first to know when bookings become available, visit the website.
Another new addition from Nico Simeone is Sole Club, located in the site of the original Six by Nico in Finnieston.
Sole Club will open on February 28, as a chippie and restaurant, following significant investment and a major refurbishment.
On the face of it is a traditional takeaway chippie, but behind a seemingly innocuous fridge door will be an intimate, exclusive 20-seat speakeasy-style fish restaurant.
Nico said: “Finnieston is special to us, it’s where it all began for Six by Nico. When we decided to move to a bigger venue in the Merchant City, it was never a question of giving up the venue; it’s too big a part of our story. But for me, it’s always about ‘what’s next’? How can we take the ethos, thought process, and creativity behind Six by Nico and channel it into a completely new and original concept?
“With everything we do, the first goal is how do we get the product and the experience to where we want to be. And then after that it’s how we grow it so more people across the country can experience it. I believe in the Sole Club concept and think it can go on to follow in Six by Nico’s footsteps – but first it’s about making Finnieston a success.”
The restaurant will serve under 400 people per week and there will be no walk-ins for sit-in. Bookings for the venue will be released on a month-by-month basis. You can register to receive alerts at the Sole Club website.
Glasgow’s newest Italian restaurant, Assaggini, opened its doors on Thursday 8 February at 227 Byres Road.
Assaggini specialises in fresh pasta, gourmet ‘Pinsa’ style pizzas and artisan craft beers, Assaggini offers a contemporary twist on traditional Italian dining and is designed for sharing.
Pasta highlights include fresh Paccheri Gamberi e Limone, Bucatini Amatriciana, Cacio e Pepe and Reginette Lamb Ragu.
Pinsa style pizzas, inspired by the different Italian regions which are served smaller in size come with a variety of toppings all sourced and inspired by different regions in Italy including fresh Fior di Latte mozzarella, Datterini tomatoes and sardinian sausage.
Each pasta and pizza on the menu has a suggested beer for pairing and sides including aged Parma ham, Calabrian ventricina salami, arancini and croquettes are also available and perfect for table sharing.
Back in early December, Turtle Bay opened at 130 St Vincent Street.
Famous for its Caribbean inspired dishes, tropical rum cocktails and reggae beats, Turtle Bay is a 257-cover venue and the brain child of chef Colin Brown.
On the menu you'll find ‘Bay Brunch’, Turtle Bay’s tropical twist on the classic Boozy Brunch.
This offers guests a 90-minute seating with five drinks for just £27.50, including any cocktails or mocktails, fizz, and Red Stripe on draft.
Special pricing on all drinks Sunday-Thursday includes £6 cocktails and £4 pints of Red Stripe every week. Turtle Bay transports guests straight to the beach, with the perfect accompaniment of Caribbean inspired cuisine.
La Masa is set to take over the space once occupied by Scamp, which left many regulars saddened by its closure on 20 January.
Located in Glasgow city centre at 26 Renfield Street, La Masa is the latest taco restaurant and bar in the city with a menu of tacos, barbacoa dishes, snacks, sides, and desserts, all made with fresh seasonal produce and traditional Mexican recipes.
A selection of Agave spirit cocktails have been designed and includes classic cocktails infused with Tequila and Mezcal such as margaritas in various flavours such as chilli, melon, and pineapple.
La Masa is set to open its doors to the public on 21 February.
The owners of West End restaurant Eusebi Deli are set to open new a new restaurant later this year, as plans were approved in January.
Around £450,000 is expected to be invested in turning 11 Gibson Street, a former bank, into a restaurant which will “focus on Mediterranean small plates” — as well as cocktails and natural wines.
The city’s Licensing Board awarded a provisional premises licence to the owners at a meeting, allowing the sale of alcohol from the site.
Stephen McGowan, the licensing lawyer representing the firm, said Eusebi Deli is “a Glasgow phenomenon”, which has won “more awards than I’ve had hot lasagnas”.
He said the “fairly modest” new premises, with a capacity of 57, would have a “well known and experienced operator”. No trading name has been decided for the project, but it is expected to create around 35 jobs.
Mr McGowan, who was joined at the board meeting by Giovanna Eusebi, added: “All being well, they hope to open this new business to the public in the autumn.”
A new bistro is set to be opened in Glasgow’s West End by the owners of Brett and Michelin Star restaurant Cail Bruich.
Planning approval to use an empty site at 364 Great Western Road as an off-licence, with food and drink, has been granted by Glasgow City Council.
Plans, submitted on the company’s behalf, stated Bar Brett (Concrete Egg Ltd) currently has “an established premises, with an off-licence, that operates from 321 Great Western Road”.
“Bar Brett is an upmarket restaurant and wine bar selling a selection of sharing plates ranging from Scottish seafood to locally sourced vegetables and sustainably farmed meats,” they stated, adding the venue “specialises in low intervention and sustainable European wines”.
The plans continued: “The aim for 364 Great Western Road is to move the off-sales licence across from 321 Great Western Road, and to operate this premises in part as a wine shop, but also selling coffee, pastries and sandwiches, along with bottles of wine and beer, all to take away.”
Some seating will be provided inside the shop so “customers can have a glass of wine or beer, with cold food offerings such as cheese plates and charcuterie, in the afternoons and evenings”.
This new hotel, which opened this month, is home to a stylish restaurant, North.
On the menu you'll find burgers, fish and chips and seared fillet of beef.
The Address Collective is a boutique Irish brand and the hotel is the company’s first Scottish location
situated at the corner of West George Street and Renfield Street.
The new four-star hotel, presented over eight floors, has 91 bedrooms alongside spa facilities and a gym, two restaurants and a bar.
Dating back to circa 1896 the iconic building was designed by architect James Thomson and whilst the
exterior façade will be retained, a complete interior refurbishment was undertaken by Diverse
Projects.
Hazel opened its doors to the public on November 13. The stylish 100-cover George Street restaurant is part of the exciting £100 million Love Loan development on George Square.
Themes of nature run through Hazel with the centrepiece of the restaurant a full-size Hazel tree inspired by the Glasgow coat of arms – which depicts the legend of St Mungo – that gave the venue its name.
The tree’s branches create a dappled-light effect across the tables to evoke a sense of outdoor serenity for diners.
The restaurant menu includes Mediterranean inspired dishes including a range of sharing, small, and large plates with a focus on the best locally sourced fresh seasonal Scottish ingredients.
An extensive wine and drinks menu includes the restaurant’s signature Hazel 75 cocktail and an indulgent £20 Crossbill 200 Martini.
The cocktails are the result of a partnership between Hazel and Glasgow gin distillery Crossbill – named after the rare Scottish Crossbill bird – and chosen due to its use of 100% Scottish juniper.
Pania opened on Candleriggs in the Merchant City in early Janaury.
The day/night venue offers coffee, brunch and sandwiches during the day. Charcuterie, cheese, wines and cocktails at night.
The new, Spanish-style eatery, is from Neil Connolly, the man behind the original Moskito bar on Bath Street which closed in 2018. It reopened in 2021 under new owners, and with a stylish new look.
This dining experience opened at SWG3 in December.
Chef owner, Craig Grozier, has created a nine course tasting menu, showcasing Fallachan’s commitment to hyper-seasonal produce.
Fallachan works directly with local fishermen and butchers, including David Lowrie’s Fish Merchant, Butchery at Bowhouse and The Free Company Farm to create produce-driven dishes in a modern-Scottish style of cooking.
Craig and his team frequently forage for wild food around Scotland, utilising ancient preservation techniques to compliment the freshest ingredients that they source exclusively from Scotland and around the UK.
Not quite Glasgow but not too far out, the former head chef at One Devonshire Gardens, Gary Townsend, is set to open his own restaurant, Elements.
Gary has been head chef at Glasgow’s 3 AA Rosette One Devonshire Gardens for the last six years with an illustrious career spanning 20 years. He’s staged at some of the UK’s most prestigious kitchens, including L’Enclume, Restaurant San Bains and Hibiscus.
He then moved to Scotland, joining the team at Restaurant Martin Wishart, Cameron House, where he played an integral role in it gaining and retaining its Michelin star.
Based at 19 New Kirk Road in Bearsden, Elements will be a simple, yet elegant fine dining restaurant that focuses on delivering exceptional food and service.
Gary will utilise ingredients sourced from Scotland’s most committed producers and farmers, such as ABR Fine Foods in Bearsden; game from Millbank Farm, Lockerbie; and fresh shellfish and seafood from The Fish People, Glasgow.
