Restaurant in Glasgow, United Kingdom
Michelin-recognised Scottish cooking, book ahead.
A Michelin Plate-recognised modern Scottish restaurant in Bearsden, Elements offers classical technique, Scottish produce, and subtle international influence at £££ — meaningfully below the price of Glasgow's ££££ fine-dining tier. The plant-based tasting menu is a particular strength. Book two to three weeks ahead for weekends.
At £££ per head, Elements in Bearsden delivers Michelin Plate-recognised modern Scottish cooking in a room that punches well above its neighbourhood-restaurant billing. If you want the quality of Glasgow's fine-dining tier without the £££ ££££ price tag of Cail Bruich or Unalome by Graeme Cheevers, this is the booking to make. It is also, genuinely, the kind of place that anchors a neighbourhood — Bearsden residents who have been once tend to become regulars, and for good reason.
The first thing you notice is the interior: royal blue fabrics, dark wood, and gold furnishings in a space that has been lavishly renovated. It reads as a serious dining room without tipping into the kind of formal stiffness that makes a meal feel like an occasion you have to prepare for. The wine display near the room's centre is a deliberate visual cue — it signals what's waiting on the list, which covers a wide price spread and is worth working through with the team. For a second or third visit, ask about the list in detail; it rewards the effort.
The cooking at Elements is built on classical technique applied to Scottish produce, with selective international influence woven in without any sense of strain. West Coast langoustines paired with chawanmushi and vadouvan is the kind of dish that illustrates the approach clearly: a strong Scottish primary ingredient, a Japanese preparation, and an Indian-influenced spice blend, combined in a way that feels considered rather than showy. Each dish is constructed to deliver a range of flavours and textures within a single plate, which is a harder thing to achieve consistently than it sounds.
Plant-based tasting menu is worth specific attention, particularly if you are returning. It has earned recognition from the We're Smart Green Guide, which tracks restaurants doing serious work with vegetable-led cooking. If your first visit was built around the main menu, the plant-based tasting is the obvious next move , it is where the kitchen's creativity is most concentrated and where the seasonal Scottish larder is used most inventively. The 2025 Michelin Plate is the kitchen's headline credential, and it is deserved: the food here is technically sound and consistently interesting.
Elements sits at 19 New Kirk Road in Bearsden, one of Glasgow's most affluent suburbs, and it fits that address without being defined by it. Neighbourhood restaurants at this level , Michelin-recognised, with a serious wine list and a kitchen producing creative tasting menus , are rare. Most kitchens operating at comparable quality are located in city centres, which means they carry city-centre noise, city-centre pricing, and city-centre booking pressure. Elements offers an alternative: the same food quality in a calmer room, closer to where a significant portion of Glasgow's dining-out population actually lives. That is a genuine advantage, not a consolation prize.
If you are coming from central Glasgow, Bearsden is a short drive or a train from Glasgow Queen Street to Bearsden station. The address , 19 New Kirk Road , is walkable from the station. Factor the journey into your planning, but it is not a significant undertaking. For comparison, Glasgow's other Michelin-recognised rooms require a city-centre journey regardless of where you are starting from.
Reservations: Book at least two to three weeks ahead, particularly for Friday and Saturday evenings and for the tasting menu. The room is not large, and demand at this price-quality ratio is consistent. Budget: £££ per head positions Elements clearly between the city's mid-range restaurants and its ££££ fine-dining tier , expect to spend meaningfully but not extravagantly. Dress: Smart casual is the right call given the room and the neighbourhood; the interior signals effort without demanding formality. Groups: The room's size means large groups should enquire directly when booking; it is not a venue that absorbs a table of eight without coordination. Solo dining: Viable, particularly if you want to focus on the food and wine list without distraction. Getting there: Train from Glasgow Queen Street to Bearsden station, then a short walk to New Kirk Road, or drive with parking available locally.
For a full breakdown of how Elements sits against the rest of the Glasgow dining scene, see the comparison section below. Briefly: if budget is the primary constraint, Elements is the strongest case in Glasgow for Michelin-level cooking without Michelin-level pricing. If you want the full fine-dining format with a larger room and broader tasting menu options, Cail Bruich remains the city benchmark. For something more casual but still serious about ingredients, Fallachan Kitchen and Number 16 are worth considering.
Book Elements if: you have been once and want to return for the plant-based tasting; you are looking for a Michelin-recognised room without the full ££££ commitment; or you are based in the west end or north Glasgow and want to avoid a city-centre reservation. The Google rating of 4.9 across 39 reviews is a small sample but an unusually consistent signal of satisfaction at this level. The 2025 Michelin Plate is the more reliable credential. This is a restaurant that earns its place in Bearsden and earns its place in any serious account of where to eat well in the Glasgow area. It sits in a different category from the kind of destination restaurants you'd travel specifically to reach , venues like CORE by Clare Smyth, L'Enclume, or Moor Hall , but within its tier and its geography, it is the right booking.
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| Venue | Awards | Price | Value |
|---|---|---|---|
| Elements | A smart neighbourhood restaurant in a very smart neighbourhood, Elements occupies a swish, lavishly renovated premises blending royal blue fabrics with dark wood and gold furnishings. The kitchen applies classical techniques to top-quality Scottish ingredients, while incorporating some subtle international influences – West Coast langoustines combined with chawanmushi and vadouvan is a prime example. Each dish delivers an interesting range of flavours and textures, without ever being too showy in its makeup. The on-display wine is a nod to the well-stocked list featuring something for every palate and purse.; Chef Gary Townsend from Elements has a clear view what to do for a more sustainable restaurant. He looks also around the world to inspire himself what to do with seasonal and local ingredients. The menu “plant-based tasting” is a treasure of tastes and creativity. We’re Smart is happy to welcome such a fantastic place and chef to the Green Guide and the Movement. New pure plant spot in town guys!; Michelin Plate (2025) | £££ | — |
| Cail Bruich | Michelin 1 Star | ££££ | — |
| Unalome by Graeme Cheevers | Michelin 1 Star | ££££ | — |
| Celentano's | ££ | — | |
| GaGa | ££ | — | |
| Ka Pao | ££ | — |
How Elements stacks up against the competition.
Groups are possible but the room is not large, so larger parties need to book well ahead — two to three weeks minimum for Friday and Saturday evenings. For a private dining setup, check the venue's official channels before assuming capacity. Parties of four to six are the practical sweet spot; anything beyond that risks being split or waitlisted.
Cail Bruich and Unalome by Graeme Cheevers are the closest comparators at the Michelin-recognised end of the Glasgow market, both running tasting menus at a similar or higher price point. If you want something more casual at a lower spend, GaGa or Ka Pao cover modern cooking without the tasting menu commitment. Celentano's is worth considering if the focus is neighbourhood dining with a different cuisine angle.
The room runs royal blue fabrics, dark wood, and gold furnishings in a lavishly renovated space in one of Glasgow's most affluent suburbs — the interior signals a dressy occasion. There is no stated dress code in the venue data, but the setting and £££ price point suggest smart dress is appropriate rather than casual.
There is no confirmed counter or bar seating in the venue data, which makes solo dining at tasting menu restaurants of this format a question worth putting directly to the restaurant when booking. At £££, the tasting menu format is easier to justify solo if the plant-based or main tasting menu is your specific reason for going; otherwise, the per-head cost sits higher than Glasgow's more casual solo-friendly options.
At £££ per head with a Michelin Plate (2025), the tasting menu at Elements is well-positioned for the price relative to Glasgow's Michelin-level options. The plant-based tasting menu has drawn specific recognition from the We're Smart Green Guide, making it a credible reason to book if that format interests you — it is not an afterthought. If tasting menus are not your format, the à la carte approach may offer better value for the occasion.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
