By Amy Glasgow
I think it is safe to say that when it was announced that The Gannet would be closing its doors at the end of 2025, the Glasgow food world was shocked. Known as one of the best fine dining spots in the city, it was surprising they would walk away from its success, but head chef and owner Peter McKenna says it was absolutely the right move.
‘Closing The Gannet marked a pivotal moment for us – it was time for a fresh start and a new chapter. We wanted to completely reimagine the space, creating a warm, welcoming environment that offers an elevated take on bistro cuisine. Kevin and I shared a clear vision for what Bistro Eleven Fifty Five could become: a place where you can escape for hours over lunch, transitioning from the bright, airy front section to the dark, intimate atmosphere in the back. It’s about creating an overall experience that transports you but is accessible to all.’
To Begin
I recommend starting your meal with the Crisp Pig’s Head Croquettes, topped with pickled vegetables and a herb mayo. A perfect bite of soft, tender meat, a crisp, crunchy coating, balanced with the acidity of the pickles. The ideal way to wake up your palette – although the famous Vietnamese Oysters remain a firm favourite.
A must-order starter is a Beef Tartare, from the Barrel Fillet. Served with caramelised bone marrow, parsley, pickled shallots and sourdough crisps, it is by far one of the best tartares I have ever had the pleasure of eating. Following closely behind though were the Barra Cockles tossed in a Café de Paris butter.
The Main Event
It only made sense that when it came to main courses, I had to opt for their signature Himalayan Salt Aged Ribeye, served with Sauce Bordelaise or Café de Paris Butter. Since I had already sampled (and devoured) the Café de Paris butter with my cockles, I opted for the incredibly unctuous and rich bordelaise, glistening over a perfectly seared ribeye.
If you fancy something lighter though, the Seared Monkfish served with cider and pancetta mussels and potato puree is a heavenly option. Since it was peak asparagus season, it seemed only right we order a side of the Denhead Farm Asparagus with Lemon Emulsion on the side, along with a portion of ‘Cabinet Mushrooms’ in Garlic Butter. The mixed mushrooms are grown in the restaurant itself and can be seen in their cabinets down the stairs – it doesn’t get more local than that.
While the prices here are on the steeper side, Peter and Kevin have offered an incredible solution to make their delicious dishes accessible to all with a set menu offering two courses for £25, or £30 for three.
Bistro Eleven Fifty Five
1155 Argyle Street, G3 8TB
0141 204 2081
bistroelevenfiftyfive.com
