keep pushing the low-waste ethos that runs through the kitchen. Seasonal cocktails will again make use of ingredients that might otherwise be thrown away, and most of the liqueurs will continue to be made in-house, including the vermouth for the Celentano’s negroni, the orange liqueur used in margaritas, and the 0% vermouth for the restaurant’s NOgroni.
The small, focused wine list - with wines on tap - will stay centred on biodynamic and organic producers and shift with the seasons.
The new restaurant will seat more than sixty guests on one level, almost doubling the capacity of the original site. A-nrd Studio is leading the redesign, blending Glasgow’s familiar architectural details with modern touches, neutral colours and warmer textiles.
Anna said: “This version of Celentano’s will feel more like us - what we would have envisaged our restaurant like, before we ever opened Celentano’s. 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.”
Arthouse Glasgow sits inside a nineteenth-century townhouse in the city centre and will be the first hotel from new British hotel group Oberland. It will include seventy-six en-suite bedrooms across four categories.
Celentano’s at Arthouse Glasgow will open in April 2026.
