Anna and Dean Parker’s celebrated restaurant Celentano’s is to leave its original site on the edge of Glasgow’s east end and move to a new home in the city centre.
The Parkers have confirmed that Celentano’s at Cathedral House, which first opened off the High St in 2021, will close on 31st December 2025 – then re-open as part of the Arthouse Glasgow hotel, on Bath St, in April 2026.
They said that Celentano’s at Arthouse will be ‘an evolution’ of the original restaurant, aiming to preserve its warm, relaxed atmosphere and Italian-influenced dishes, but with a new look and a refreshed menu.
“This version of Celentano’s will feel more like us – what we would have envisaged our restaurant like, before we ever opened Celentano’s,” said Anna Parker.
“Cathedral House was such a great opportunity for us, but there was a limit on how much we could do with the space. This time we are starting with a blank canvas, and building up a brand new restaurant – working with unbelievably creative people who have the same vision as us.”
Occupying a striking 19th century townhouse, Arthouse Glasgow will be the first hotel from new British hotel group, Oberland, offering 76 en-suite bedrooms, split across four categories, to encourage a diversity of guests.
Within that, the new Celentano’s restaurant will seat over 60 across one level, allowing for almost twice as many guests as its previous home.
The new menu will retain Dean’s ingredient-led, minimal-waste approach, and produce will often be cooked over embers to bring bold, smoky flavours to dishes.
Fermentation and preservation methods will also continue to be a central focus of the menu, alongside nose-to-tail cookery using whole animals often butchered in-house.
The signature dishes for which the restaurant has become renowned will remain – from seasonally-changing vegetable agnolotti to malted barley affogato – and will sit alongside fresh additions created for the new space.
The drinks offering, led by Anna, echoes the kitchen’s environmentally-friendly ethos, with seasonal cocktails made using ‘waste’ products from the kitchen.
Most of Celentano’s liqueurs are made in-house, including vermouth for its signature negroni, orange liqueur for margaritas, and 0% vermouth for its NOgroni.
There will be a ‘concise ‘wine list – including wines on tap – continuing to focus on biodynamic and organic producers, changing seasonally to pair with the food menu.
The interior design of both Arthouse Glasgow and the Celentano’s within it is being shaped by Alessio Nardi, founder of award-winning design studio A-nrd. This will be his second hotel project in the UK and first city hotel.
With a nod to Glasgow’s urban setting and industrial roots, the historic fabric of the building will be celebrated and contrasted, with stripped back interiors and neutral tones offset by a ‘spontaneous mix of vintage and contemporary’ furniture.
The look and feel will also draw inspiration from the hotel’s name and the ‘city’s artistic soul’, aiming to embody the ‘eclectic style of an artist’s home with pieces by local makers adding warmth, authenticity and personality’.
