Gloriosa

Harden's survey result

Not enough people have commented yet

Our reviews are based on an annual survey of ordinary diners which runs in Spring each year. But this establishment has not yet gathered enough feedback for our editors to write it up.

Do you think it deserves to be better known?

Write a quick review now using our restaurant diary service. That way it might catch our attention. Next survey, you can transfer your diary entry into our survey system. Everyone who contributes 5 or more reviews in our survey will qualify for a free guide.

For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).

Have you eaten at Gloriosa?

Restaurant details

Dress Code No dress code

Gloriosa Restaurant Diner Reviews

Reviews of Gloriosa Restaurant in G3, Glasgow by users of Hardens.com. Also see the editors review of Gloriosa restaurant.

Mark R

We went because Jay Raynor wrote Gloriosa m...

Reviewed 3 months, 28 days ago

"We went because Jay Raynor wrote Gloriosa made some of the best Focaccia in the UK and came away having had one of our meals of the year. Yes the bread was amazing, but Gloriosa is WAY more than that."

Report this comment

Have you eaten at Gloriosa?

Post your own review of Gloriosa and contribute to our annual restaurant review guide.

Post your own review

What the Newspaper Critics are saying

The Sunday Times

“In five long, hard years Gloriosa has become one of the best restaurants in Scotland. I’ll be thinking about everything I ate there for a long time to come.”

Chitra Ramaswamy awarded three perfect scores of 10 – for food, service and atmosphere – to this Mediterranean-inspired restaurant she first visited five years ago, from Rosie Healey, formerly of Quo Vadis, Padella and Ottolenghi in London.

Since that first visit, the restaurant has “grown up… It’s more chic and self-possessed”, feels “very cool, very now, very Glasgow” and is a place where “the serious, but not too serious, foodies of Glasgow flock for an unforgettable meal”.

Chitra heaped particular praise on “the now famous focaccia, hailed by many a restaurant critic as the best in the land. And so it is: chewy yet light at its hole-ridden centre with a thick, undulating crust, crispy little rosemary needles, and the ideal amount of sea salt (ie almost too much).” In the same class was a rack of lamb served with potato gratin in a sensational stock and a dish of tarragon and mint salsa verde – “the greatest lamb I’ve ever eaten; so pink, succulent and itself.”

Chitra Ramaswamy - 2024-12-08