Our story
It started with a song.
On a two-week honeymoon in Italy, one song kept playing. Anna and Dean Parker brought the name home to Glasgow, and built a restaurant around the idea of sharing good food and drinks with family and friends.
The kitchen
Dean
Chef and co-owner, formerly of The Dairy in London. Dean’s kitchen is nose-to-tail and near enough zero-waste: sourcing whole animals and the best of the Scottish larder, then fermenting, preserving and curing what the season gives, and cooking it over embers.
The bar
Anna
Co-owner, and the reason the drinks list is as considered as the menu: organic and biodynamic European wines, cocktails built from the kitchen’s own by-products, and a house vermouth good enough to bottle. She runs the room, too.
Made in-house
If we serve it,
we probably made it.
Bread and cultured butter. Fresh pasta: gluten-free included. Charcuterie. Gelato. Vermouth, limoncello and kombucha. Made here, from scratch, most of it a few feet from your table.
The move
From the east end
to Bath Street.
Celentano’s opened in 2021 at Cathedral House in Glasgow’s east end, and won a Michelin Bib Gourmand within six months. At the end of 2025 it left the east end, and in June 2026 reopened across town, inside the Arthouse hotel at 129 Bath Street, a 19th-century townhouse with a dining room by A-nrd Studio, twice the covers, and a kitchen that cooks in the open over fire.
“This version of Celentano’s will feel more like us. What we would have envisioned our restaurant like, before we ever opened Celentano’s.” Anna Parker · SLTN
The record
- Michelin Bib GourmandWon in year one, held since
- SCRAN Scottish Restaurant of the Year2025
- SquareMeal Top 1002023 & 2024
- Good Food Guide2022 & 2023
The idea has never changed: good food and drinks, shared with family and friends.