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.