Celentano’s, the acclaimed Glasgow restaurant from Anna and Dean Parker, has officially reopened at its new home within the Arthouse Hotel, marking a fresh chapter for the much-loved dining concept.
Following its closure at Cathedral House at the end of 2025, the relocation sees Celentano’s evolve while retaining the core principles that defined its original success. The new menu continues to champion Italian-inspired, produce-led dishes designed for sharing, underpinned by a minimal-waste philosophy, nose-to-tail cookery and a strong focus on fermentation and preservation. Much of the cooking is done over embers, with almost everything made in-house, from bread and pasta to charcuterie and gelato.
The menu begins with a selection of snacks and antipasti, including Chicken Liver Mousse and housemade Spiced ‘Nduja, both offered as indulgent additions to Celentano’s sourdough and smoked cultured butter. Returning favourites such as Smoked Cod Doughnuts with kimchi and Lasagne Fritte with porcini and Cora Linn sit alongside new dishes including Mackerel Crudo with cucumber, radish and green apple, and Stracciatella with sourdough crumb.
A concise selection of primi pastas is available in both small and large portions. Highlights include Agnolotti with Mossgiel ricotta, courgette, green olive and pumpkin seed, BBQ Dexter Beef with ragù and Cora Linn, and Linguine with crab and ‘nduja XO. Secondi dishes showcase in-house butchery and seasonal sourcing, ranging from Kames trout tail and dayboat monkfish to a daily selection of steaks, served with sides such as beef fat potato strati and baby gem salad with rocket, cucumber and pickles.
Desserts see the return of Celentano’s Affogato, combining malted barley gelato, cold brew coffee and chocolate mousse made using Bare Bones chocolate. Other options include poached rhubarb with yoghurt sorbet and pink pepper doughnuts, alongside milk gelato finished with extra virgin olive oil.
For a more immersive experience, guests can opt for the Chef’s Menu, a multi-course sharing feast centred around a venison main, available for dinner Monday to Thursday and all day on Fridays and Saturdays. Sundays bring an Italian-influenced roast offering, alongside the restaurant’s much-anticipated tiramisù, which was first introduced during Celentano’s Glasgow pop-ups earlier this year. Plans are also in place to launch an early evening set menu for pre-theatre dining and an oyster happy hour later this summer. A children’s menu is available throughout the week, priced at £13.50.
The drinks programme, overseen by Anna Parker, features a concise list of cocktails and European wines, with an emphasis on biodynamic and organic producers. Cocktails include a Celentano’s Negroni made with house vermouth rosso, a chilli margarita with Volcan tequila, and a rotating selection of seasonal martinis and daiquiris, often incorporating kitchen by-products to minimise waste.
The restaurant’s design continues the Arthouse Hotel’s wider ‘artist’s residence’ concept by studio A-nrd, blending a lived-in aesthetic with a pared-back bistro feel. Reclaimed timber flooring, exposed brickwork and glazed tiling sit alongside bespoke zinc-topped tables and a central cocktail bar. A semi-private dining room offers a more intimate setting, while an open kitchen pass adds energy and theatre to the 60-cover space.
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Now open for lunch and dinner seven days a week, Celentano’s at Arthouse represents both a continuation and a reinvention for the restaurant, as it settles into its new home in the heart of Glasgow.
Reservations are available via celentanos.com.
