WHAT THEY’RE EATING IN
Scotland’s second city celebrates bold, international cusine from Punjabi samosas to seasonal agnolotti
SYLVAN
Glasgow has no shortage of vegetarian restaurants, and this is one of the best, with an impressive lowintervention wine list and a menu of small plates that’s every bit as inspired, riffing on both Middle Eastern and pan-Asian influences. A deceptively simple dish of smoked tomatoes, roasted just-so, sits pleasingly upon yoghurt drizzled with chilli butter. Sprouts with pickled chillies and aubergines in a hot and sweet sauce are also a must. sylvanglasgow.com
CELENTANO’S
Much of Celentano’s menu — including the sourdough, pickles and vermouth — is made on site, and this stuffed pasta dish is emblematic of the restaurant's Italian-inspired, seasonal, minimal-waste ethos. The agnolotti are plump with fresh ricotta made using milk from Ayrshire’s Mossgiel Organic Farm, and served with tender purple sprouting broccoli and toasted sourdough breadcrumbs. Husband-and-wife duo Anna and Dean Park lead the venue from within the baronial grandeur of the Cathedral House hotel. celentanosglasgow.com
GLORIOSA
Scottish chef-proprietor Rosie Healey, formerly of now-closed Alchemilla in Finnieston, as well as London’s Ottolenghi, Padella and Rochelle Canteen, helms the Mediterranean-inspired kitchen at Gloriosa. Here, she whips up dishes defined by rusticity and finesse, such as al dente tubes of paccheri pasta in a rich pork and fennel ragu, topped with olive oil and parmesan. The focaccia, all golden crust and chewy interior, is the most delicious vehicle with which to scoop up the sauce. gloriosaglasgow.com
