5 great plant-based restaurants in Glasgow
Our TipLists suggest the places worth knowing about in different themes, categories and locations. This month, we’ve been pounding the streets to find the best plant-based spots in Glasgow
The 78
10–14 Kelvinhaugh Street
This sister to Mono and Stereo blends chilled country pub and lively metro hangout, with outdoor seating and a big bar for plenty of local brews. Excellent vegan food is courtesy of pop-up Mexican street fooders Antojitos, with headlining tacos lovingly constructed and satisfyingly faux-meaty.
The Glad Café
1006a Pollokshaws Road
This laid-back, music-minded, community-loving spot is a great place to hang any time of day, morphing from relaxed café to vibrant night-time bar with gigs in the backroom venue space. Food is all well-handled vegan offerings ranging from big plant-based burgers and mac and cheese to excellent crisp-based thin pizzas.
Mono
12 Kings Court
Mono has kept music fans and vegans happy with good sounds and animal-free food since 2002. Dishes are inventive, tasty and generous, featuring to-fish and chips, seitan burgers, and the Glasgow classic: deep-fried battered pizza crunch. There’s plenty of live gigs and in-house record shop Monorail Music provides the soundtrack.
Suissi Vegan Kitchen
494 Dumbarton Road
Since 2019, this family-run diner has kept droves of locals and tempted travellers very happy with their enticing Asian fusion delights. Food is pretty, vibrant and packing a flavour punch, from spring rolls and gyoza to noodle broths, tofu curries, Chinese stir-fries, sweet fritters and more. They also mix up some mean Asian-tinged cocktails.
Sylvan Restaurant And Bar
20 Woodlands Road
Co-founded in 2021 by the former owner and the head chef at The Hug And Pint, Sylvan is more than just one of the best meat-free spots in town. There’s a warm, worn-in feel and an enticing menu of clever, globally inspired small plates, with most suitable for vegans. A big focus on wines includes a good selection of naturals.
Related articles
This article was written in partnership with Hendrick's Gin.