When Dean and Anna Parker opened Celentano’s in Glasgow’s Cathedral House in 2021, it didn’t take long for the restaurant to firmly stamp its place on the city’s food map.
Within just six months of opening it was awarded a prestigious Michelin Bib Gourmand – an accolade which it has held ever since.
So when the historic Cathedral House building was put up for sale at the end of 2025, and Dean and Anna decided to close the restaurant’s doors, it could easily have marked the end of a remarkable chapter.
Instead, the couple treated it as an opportunity to grow.
Celentano’s has now reopened in a new home inside the Arthouse Glasgow hotel on Bath Street, with a dining room that seats more than 60 guests – almost double the capacity of its original site.
While the setting may have changed, the philosophy that made the restaurant such a success remains the same.
Seasonal, produce-led cooking continues to define the menu, alongside house-made pasta and a commitment to zero-waste principles.
Rather than reinventing itself, it appears Celentano’s has in fact, just been given more room to breathe.
Reclaimed timber flooring, exposed brickwork and traces of the building’s original fabric create a stripped-back bistro feel, while a striking zinc-topped cocktail bar anchors the room.
Credit: Naomi Vance Photography
Celentano’s is Italian-inspired at heart, but unmistakably modern in execution.
The meal begins with warm house sourdough and cultured butter, alongside a rich, smooth chicken liver moose, before moving on to a selection of snacks that have become signatures over the years.
Thankfully, both the smoked cod doughnuts and lasagne fritte have survived the move. And judging by the number of tables ordering them, we’re not the only ones relieved to see them remain.
The smoked cod doughnuts arrive perfectly golden and impossibly light – a combination of smoky richness and salty sweetness.
Meanwhile, the lasagne frittes are crisp on the outside, revealing delicate layers of pasta when cut open.
House sourdough, cultured butter and snacks that have become signatures over the years.
The creamy stracciatella topped with crunchy sourdough crumb is another highlight, while the mackerel crudo with cucumber, radish and green apple looked fresh and vibrant as it passed us by.
Pasta remains at the heart of the menu, with primi available in both small and large portions.
The agnolotti filled with Mossgiel ricotta, courgette, green olive and pumpkin seed is a knockout.
Perfectly formed parcels sit in a vivid green sauce, with toasted pumpkin seeds adding welcome crunch. Even committed meat eaters shouldn’t overlook this veggie dish.
Pasta remains at the heart of the menu, with primi available in both small and large portions.
The linguine with crab and nduja XO, another returning favourite, is every bit as satisfying, balancing the sweet shellfish with gentle warmth from the fermented chilli paste.
Alongside it, the potato strati, cooked in beef fat, is utterly irresistible. Anything cooked in beef fat calls my name and I can confirm it’s a dish you don’t want to skip out on.
Items from the secondi include cuts of meat and fish butchered in-house, from kames trout tail and dayboat monkfish to a daily selection of steaks.
To finish, menu mainstay Celentano’s affogato makes its long-awaited comeback. Malted barley gelato combined with bitter cold brew coffee and a rich chocolate mousse (made with chocolate from Glasgow-based Bare Bones) – it’s a chocolate lover’s dream and the standout dish of the evening.
The puddings are standout dishes.
The BBQ peaches are a lighter option, served with soft sponge and exceptionally creamy milk gelato.
Celentano’s may have a new address, but the move, mercifully, has done nothing to dilute what made this Italian delight so fantastic in the first place. If anything, the larger space has allowed Dean’s confident cooking to shine even brighter.
Glasgow has regained one of its finest restaurants – and diners are all the better for it.
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