Celentano's

Dean Parker’s “exquisite pasta” had Grace Dent swooning when she visited, but there’s more to Celentano’s than smoked butter miso agnolotti alone… 

Originally from South Africa, Dean made his name working alongside Robin Gill at The Dairy, Sorella and Darby’s, where extrovert flavours and classical technique dovetail to glorious effect. Celentano’s is no different. Opened in 2020, the Italian-inspired restaurant made its mark on Glasgow’s thriving dining scene more or less immediately, thanks to generous, deeply comforting plates, supercharged with Dean’s BFG-style larder of ferments. A Michelin Bib Gourmand followed, along with a string of effusive reviews.

Later this spring, Dean and Anna will begin a new chapter for Celentano’s at Glasgow’s Arthouse. But for now, you can catch them here with what has to be one of the menus of the year. We begin with snacks of ‘Crispy Chicken Skin, Turnip, Kombu Ketchup‘ and ‘Smoked Cod Doughnuts, Kimchi’, before showstoppers like ‘BBQ Diver Scallop, Pistachio, Preserved Lemon, Isot Chilli’ and ‘Charred Venison Haunch, Jerusalem Artichoke, Toasted Hazelnuts’ hit the table.

To finish? A double-header of desserts – ‘Malted Barley Parfait, Island’s Chocolate Mousse, Toasted Rye’ and ‘Panella Cake, Salted Caramel’ – to send you off into the night with a spring in your step. Pull up a chair…