Unalome by Graeme Cheevers

In the lively hub of Finnieston, this elegant spot in a period building represents local chef Graeme Cheevers' desire to create a restaurant for all occasions. His considerable culinary skills pay their respects to the finest of Scottish produce, be it Orkney scallops or North Sea cod, in dishes that display his classical leanings. There is a precision and sophistication to the cooking, and it’s well worth going for the full tasting menu and the thoughtfully considered wine pairings.

• Japanese-French Fusion in a Scottish Setting: Unalome by Graeme Cheevers uniquely blends Japanese cuisine with traditional French techniques, a rare approach for a Michelin-starred restaurant in Glasgow.
• Sustainability-Driven Kitchen: The restaurant operates a state-of-the-art kitchen powered entirely by electricity from 100% green sources, and employs an Evogro plant growing system for in-house produce.
• Ever-Changing, Seasonal Menu with Canapé Surprises: Diners are greeted with a rotating selection of inventive canapés before even seeing the menu, and the menu itself is constantly updated to reflect seasonal ingredients.

The most honored or signature ingredients at the Michelin-starred restaurant Unalome by Graeme Cheevers in Glasgow City include:

• Orkney scallops: Featured prominently, such as in a roasted Orkney scallop dish paired with miso courgette, fruit tomato, and shiso, highlighting premium Scottish seafood with refined Japanese influences.

• North Sea cod: Used in a poached cod loin dish served with Wye Valley green asparagus, pea, wasabi, and dashi cappuccino, showcasing local fish with delicate Asian-inspired flavors.

• Foie gras: Incorporated ethically, for example in a Challans quail and foie gras ‘jiaozi’ with new season garlic, spring cabbage, and yuzu koshō, blending French luxury with vibrant Asian seasoning.

• Leek: Featured in a vegetarian barbecued leek dish with accompaniments like potato croquette, sorrel, asparagus, and a leek emulsion, emphasizing seasonal vegetables with complex textures and flavors.

• Mackerel cured in Junmai sake: Presented with N25 osietra caviar, kombu jelly, radish, and citrus ponzu, combining Scottish fish with Japanese curing techniques and luxury caviar.

These ingredients reflect the restaurant’s focus on the finest Scottish produce elevated by classical and Asian culinary techniques, contributing to the precision and sophistication for which Unalome is recognized.

Tasting Menus

• 7 Course Tasting Menu: £120
• 10 Course Tasting Menu: £180

Signature Dishes

• North Sea Cod: £45
• Orkney Scallops: £42