Cafe Gandolfi

Cafe Gandolfi http://www.twitter.com/cafegandolfi

https://instagram.com/cafegandolfi In fact there were no restaurants. That was about to change.
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In 1979, Glasgow's Merchant City seemed an epoch away from the vibrant cosmopolitan place it now is. Elegant streets and stylish buildings constructed by the city's 18th and 19th century fathers were neglected, shabby and down-at-heel - not remotely the kind of area likely to attract restaurant-goers. When Iain Mackenzie, Cafe Gandolfi's founder, saw the empty offices of the city's old cheese mark

et, he had the clear-eyed vision to open an original, trendsetting and stylish cafe at the very heart of Glasgow. It was a leap of faith on Iain's part but he was on to a winner. As a photographer, he brought a sophisticated aesthetic both to the interior and to the food. And of course, its name - Gandolfi - which was inspired by the company founded by Louis Gandolfi that made cameras which have been synonymous with fine photography for 120 years. Iain brought a pioneering spirit and an authentic European sensibility: Gandolfi introduced Glasgow's first cappuccino machine and gave the city its first taste of real cafe society. Glasgow needed to change and Gandolfi arrived at the right time. The admired furniture maker Tim Stead, a graduate of the Glasgow School of Art, was asked to make the sinewy, sculpture-like yet comfortable tables and chairs. With a patina acquired through constant use, the furniture is even more beautiful now than it was 30 years ago. Glass painter John Clark later installed "A flock of fishes", the two stained glass panels that splash colour on to the big main windows. When I arrived at Gandolfi in 1983 it was to peel potatoes and chop red cabbage and carrots but as I walked through the door for the first time I was entranced by the big, bright, L-shaped room with its wood panelling, soaring ceiling and marvellous tables and chairs. At this stage, of course, I couldn't imagine that Gandolfi would ever be mine - but I did know that I wanted a business, a restaurant. By 1995, I'd been a kitchen porter, a charge hand, manager and co-owner and when Iain decided to sell his share of the business to me it was like having the flame passed on - I was committed to Gandolfi remaining the same. Iain and I had deeply shared values: we both have Hebridean antecedents, his in Lewis, mine in Barra. We were two Gaels in Glasgow running a restaurant with an Italian-sounding name committed to serving the very best of Scottish produce, so the formula was unique. Gandolfi had a warmth, a magic about it, a comfortable, unselfconscious feel. That hasn't changed and continuity is a major part of its allure. People return time and time again, sometimes after a year, two years or more and the restaurant is the same, the heart of the menu is the same and that's the beauty of the place. I've always believed that the easy part in this business is opening a restaurant. The real challenge is working tirelessly to maintain the standards our customers have come to expect. They appreciate this sense of reassurance and that's why they are so loyal. Look at today's Merchant City: it's become a high energy, cultural magnet with dozens of restaurants and an explosion of choice of cuisines. Cafe Gandolfi can claim to have sparked this renaissance and 30 years later it's still unique. While many have tried to emulate the formula, no one has succeeded.
- Seumas

Grilled Wye Valley asparagus, whipped lemon ricotta, crispy jersey royal potatoes, topped with zingy salsa verde. A cele...
20/05/2026

Grilled Wye Valley asparagus, whipped lemon ricotta, crispy jersey royal potatoes, topped with zingy salsa verde. A celebration of spring 🌱

Crispy Salmon on a bed of deeply aromatic curried lentils, served with soft boiled, burnt lime and crispy puffed rice fo...
16/05/2026

Crispy Salmon on a bed of deeply aromatic curried lentils, served with soft boiled, burnt lime and crispy puffed rice for that extra crunch.

Pork Schnitzel Caesar… Ultra crispy pork schnitzel loaded with charred little gem coated in our housemade Caesar dressin...
08/05/2026

Pork Schnitzel Caesar… Ultra crispy pork schnitzel loaded with charred little gem coated in our housemade Caesar dressing, draped with anchovies and smothered in Parmesan. Crispy, creamy salty goodness 😋

Crispy, indulgent and packed with flavour!Our homemade flatbreads are deep-fried to perfection and topped with chilli ja...
01/05/2026

Crispy, indulgent and packed with flavour!

Our homemade flatbreads are deep-fried to perfection and topped with chilli jam, creamy burrata and crispy mortadella. Finished with a drizzle of wild garlic oil, this is our take on an open sandwich.

Tables can be booked via the link in our website or give us a call and we’ll sort it out for you 💚

Wild Garlic Pistou Risotto; bright, savoury wild garlic finds a soft home in this Springtime risotto, topped with the cr...
27/04/2026

Wild Garlic Pistou Risotto; bright, savoury wild garlic finds a soft home in this Springtime risotto, topped with the crunchiest fried and cauliflower mushrooms and dredged im Parmesan (can be made vegan on request) Hello Spring!

Haddock Burger with Tartare and Cod Roe….and go on, some chips as well!
21/02/2026

Haddock Burger with Tartare and Cod Roe….and go on, some chips as well!

We love sharing the best of Scotland’s produce with you all 💚
06/02/2026

We love sharing the best of Scotland’s produce with you all 💚

One visitor called it "possibly the best Scottish food in Scotland".

We’re delighted to be hosting ‘For the Love Of’, a beautiful exhibition by the fantastic Greer Ralston, opening upstairs...
05/02/2026

We’re delighted to be hosting ‘For the Love Of’, a beautiful exhibition by the fantastic Greer Ralston, opening upstairs at Bar Gandolfi this Friday.

This gorgeous collection brings together the themes that inspire Greer’s work - a lifelong fascination with the human figure, alongside a deep love of nature shaped by her childhood in the countryside. Expect flowers, birds and intimate, expressive forms woven throughout the show.

A rare chance to experience Greer’s work up close in an intimate setting - not to be missed!

On display in the bar until the 28th February. 💚

Tiramisu Affogato - yes, it’s as good as it sounds. ☕️Creamy vanilla ice cream layered with a cheeky dollop of mascarpon...
23/01/2026

Tiramisu Affogato - yes, it’s as good as it sounds. ☕️

Creamy vanilla ice cream layered with a cheeky dollop of mascarpone cream, ladyfingers, finished with a generous cocoa dusting and a double shot of espresso.

The ultimate pick-me-up, whatever the weather.
Currently on the board as a special… but should this become a permanent fixture? 💚

In honour of our national bard’s birthday this weekend, we’re celebrating with a special Burns Supper set menu.Available...
21/01/2026

In honour of our national bard’s birthday this weekend, we’re celebrating with a special Burns Supper set menu.

Available all day Saturday alongside our à la carte menu - it’s the perfect excuse to raise a glass to Rabbie!

With haggis proudly taking centre stage at any Burns supper, what better way to celebrate than with this iconic Scottish delicacy?

“But, if ye wish her gratefu’ prayer,
Gie her a Haggis!” 🥃

Address

64 Albion Street
Glasgow
G11NY

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 8pm
Wednesday 8am - 8pm
Thursday 8am - 8pm
Friday 8am - 8pm
Saturday 8am - 8pm
Sunday 9am - 6pm

Telephone

+441415526813

Website

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