In the midst of Glasgow’s Miller Street, Margo offers a refreshing escape from the typical chain restaurants of the city centre, bringing the charm and culinary quality of the West End to the heart of Glasgow. The latest venture from Scoop Restaurants, the group behind Ox and Finch and Ka Pao, Margo has been eagerly anticipated, and from the moment you step inside, it’s easy to see why...
You’re welcomed by the warm glow from the open kitchen, where you can watch the chefs and bartenders in action.
Margo’s interiors are a feast for the eyes; it’s the type of place you could end up lingering in, sipping cocktails and sharing stories into the wee hours. The atmosphere feels layered, carefully curated, and yet perfectly effortless.
Designed in collaboration with Stuart Black of Mosaic Architecture and Design, the space has a industrial-meets-cosy look. Architectural metalwork, traditional clay renders, and terracotta tiles come together with bespoke furniture crafted by local artisans. Salvaged light fixtures and intimate banquettes add a vintage Glasgow touch with a modern twist.
And yes, even the bathrooms are memorable, styled like something William Eggleston would have captured, with quirky, artful details that add to the restaurant’s unique character.
From the moment you’re seated, you know you’re in capable hands. At the helm of the kitchen is Glasgow native Robin Aitken, a seasoned chef who helped shape both Ox and Finch and Ka Pao. His approach centers on seasonal, local ingredients, evident in every dish, from the house-made bread to carefully sourced meats and seafood.
Leading the front of house is Paige Wilson, whose warm and professional style ensures every diner feels at ease—a hallmark of the Scoop Restaurants experience.
Margo’s menu is designed for sharing, encouraging diners to explore a variety of flavours and textures. We started with their house-made focaccia, served with a rich, briny kalamata olive tapenade—a simple yet flavourful beginning. Alongside, we tried Curing Rebels’ coppa, a dry-cured pork with a beautifully intense, savoury profile.
Next came the ham hough croquettes, crisp on the outside and creamy inside, with smoked paprika and guindilla peppers adding a touch of warmth. Each bite was packed with flavour, a perfect combination of crunch and spice.
The hand-dived Uist scallops were another standout, served with sobrasada and haricot beans, reimagining a comfort-food classic. The tender scallops, seared just right, paired beautifully with the gentle heat of the sobrasada, while the beans added a hearty layer to the dish.
For mains, the bavette steak with chimichurri was wonderfully tender and full of flavour. Alongside, we enjoyed crispy ratte potatoes and tenderstem broccoli with romesco and smoked almonds, which brought a deliciously smoky finish.
When it came time for dessert, Margo didn’t disappoint. The Bare Bones chocolate nemesis, made with chocolate from Glasgow’s own Bare Bones, was intensely rich and satisfying, complemented perfectly by a scoop of vanilla ice cream. It’s a dessert you’ll want to come back for.
The daily special—grilled figs with almond cream and fig leaf granita—was beautifully balanced, with the figs adding a natural sweetness and the granita bringing an earthy, refreshing finish. The perfect end to the meal.
The drinks menu at Margo is equally memorable, crafted to enhance the flavours on the plate. From signature frozen martinis to the playful yoghurt punch, each cocktail feels carefully designed.
The extensive wine list features a mix of fine wines and natural and biodynamic options from small, independent producers, while the by-the-glass selection allows for perfect pairing with each course.
With its inviting ambiance, bold menu, and thoughtful service, Margo stands out as a must-visit new restaurant in Glasgow. We already can’t wait to go back.
Visit margo.restaurant.
