Fallachan Kitchen

Fallachan Kitchen—what an experience. I’m a big fan of their open-dining concept, where you can literally see everything, even the pot wash. I was very curious about how it would be, and he was doing a fantastic job—clean, tidy, and efficient. Starting with the dining setup, it’s a large communal table with comfortable seating for around ten people. I loved this, especially as someone who often travels solo. I got to meet new people from different places, have great conversations, and left feeling like I’d made many new friends. The menu created by Chef Craig Grozier was exceptional. All the courses were so good, but a few truly stood out. The dish that made me think “OMG” was the Raw Deer (elderberry, reindeer moss). The quality of the meat, the flavour, the texture—everything was outstanding. The sourdough, cured meat, and house pickles were also fantastic. The sprouted grains, chestnut, chanterelles, and lapsang souchong dish was my personal favourite . The Manor Valley sika deer was cooked to perfection, and the Roughway Farm apple dessert was absolutely lovely. A special shoutout to Sam, who prepared my drinks and explained each dish, what a legend. Even though the team is small, you can clearly see the smooth coordination between them. This is definitely a must-visit restaurant in Glasgow

Like many others I had the pleasure of dining here, we had the evening meal and I had the drinks and wine pairing… from start to finish the experience was amazing and worth every penny spent. The menu was fantastic and every dish and drink served was simply exquisite. The ingredients were fresh and the effort that went into creating each dish made all the dishes taste fantastic. The portions sizes are deceivingly filling, as a fine dining experience please do not think you are going to have overflowing plates you are here to experience the food. The service was beyond amazing, the time taken out by the staff and the chef to make sure we had a great time was a class touch, if I could give more than 5stars I would. How this place doesn’t have Michelin or Rosette recognition is a mystery to me… if you get the chance visit at your earliest opportunity.

Have been to Fallachan 3 times now, and each visit has been consistently excellent. The menu is always creative and exciting, and the whole experience feels genuinely unique - can’t think of anywhere else like it. The staff are friendly and knowledgeable, the drinks list is fantastic, and being in the railway arch with the open kitchen is so atmospheric. There’s so much thought put into every little detail and the food is remarkable. Will definitely be back!

Some of the dishes were bang on the money but then some were confusing to say the least, the tomato starter was quite oily, the East Neuk beetroot just had an over powering taste of Beetroot The Blue Finn tuna belly was completely over powered by the cucumber jus. Overall it had more great courses than not and would have given a better review but felt a bit of up selling went on what is basically a £400 menu with the wine tasting. Most disappointing was the cheese dish which was £30 for the two of us and I think I have had bigger tasting samples at Costco very disappointing as you can see in the pictures. Staff were pleasant and knowledgeable and the concept is great and we meet some lovely like minded people at the table just no need to try and up sale.

I’ve visited Fallachan kitchen multiple times now, and I can honestly say I’ve never been disappointed. The chefs creativity with seasonal Scottish ingredients is remarkable, every dish feels thoughtful, unique, and beautifully executed. The atmosphere is warm and intimate, and the service has always been exceptional! One of the most unique things about Fallachan is how deeply connected the menu feels to Scotland itself, not just in ingredients, but in the stories behind them. The team often shares where elements have been foraged or sourced. It’s the kind of place where you don’t just eat dinner, you’re invited into the philosophy and craft behind it. Another highlight is being able to watch the chefs preparing each course right in front of you. You can truly tell how much care and effort they put into every detail. It adds an extra layer of appreciation to an already outstanding meal. A huge well-done to the whole team. I’m already looking forward to my next visit!

Been working my way through the Michelin guide for Glasgow so had to book here being recently added and can see why - outstanding food, concept & staff. Was unsure how I'd feel dining at one large table with others, however as the night went on this eased and you realise you're dining with other's who have a real passion for good food which adds to the enjoyment. I'm not a huge fan of seafood, and the winter menu we got was heavy on seafood, however the way the chefs infused flavours totally changed my perception of seafood. I'd be writing an essay if I had to go through each dish but the best for me was dessert - the Crown Prince Pumpkin was unbelievable. I've no idea how pumpkin was created into a sorbet which tasted like apricot, but it was simply stunning. Glasgow restaurant scene is so good and there's a raft of small plate/tasting menu places, however Fallachan has nailed being different doing this on a large shared chefs table with an open kitchen, really sets them apart for a different experience. I look forward to booking again to see what a summer or autumn menu is like.

A fabulous experience ! The feel is refined but uniquely chilled and comfortable for dining at this level. The service marries typical Glasgow warmth and authenticity with polish and professionalism. The food is peerless. I have not found this heady mix of originality, creativity and quality anywhere else in Scotland. This is a chef of incredible passion, skill and creativity. If you love and care about food, eat at Fallachan ! ( footnote; clearly ignore the single one star review I notice, below; I can only imagine this poor deluded chap got the wrong place on the night, or was so saturated with sour grapes for some reason that he was unable to taste the food; shall we call him….an outlier, for the sake of euphemism, and numerical accuracy, and leave him to chew on his dubious morals, while we continue to appreciate Fallachan’s fabulous food 🤷🏻‍♂️🤦🏻‍♂️)

We came here for my wife’s birthday lunch and what a great and fun experience it was. The “restaurant” can be tricky to find tucked under the railway arch, but it’s 100% worth the effort! Every course was well thought out, with a story behind each one and multiple elements showcasing various skills, however the part I just couldn’t get over was the skill it takes to execute this level of food in such a confined space - absolutely unreal. Our host was lovely, sharing stories of each drink pairing and it felt like a really intimate and special private dining experience. It was great chatting to chef before the meal, and we truly felt like we’d been invited to his home to try his food. If you want a totally unique upscale dining experience, this is the place to come! I would be stunned if Fallachan Kitchen doesn’t expand to a full blown restaurant in the future - if it does, we’ll be the first through the door!