Margo, Glasgow

The menu

The food follows the Ox and Finch model of small plates, with larger sharing dishes such as half a duck or a big sirloin on the bone for the table. Pasta is made in-house. The wine list leans towards smaller producers and lesser-known regions, with natural wines and a good choice by the glass, and cocktails are a strong suit. Ordering a mix of small plates and one large dish to share is the easiest way to get a feel for the kitchen.

The room

The restaurant fills the upper floor of a former shop and gallery, with around 140 covers, a long open kitchen, counter seats and a mezzanine. Light wood sits against exposed sandstone, concrete and steel. It can be loud when full, so it suits a buzzy evening more than a quiet conversation. Sebb's, the basement bar, is a separate venue below.

Booking

Reserve online for parties of up to 20; larger groups and events go through the restaurant by email. Royal Exchange Square and the Gallery of Modern Art are a few minutes' walk away for a stroll before dinner. Reserve ahead if you have a particular evening and time in mind.

Highlights

• From the team behind Ox and Finch and Ka Pao
• Small plates, house-made pasta and sharing cuts
• Wine list focused on smaller producers
• Converted B-listed building with an open kitchen
• Sebb's bar in the basement

Good to know

• Book online for up to 20 people; email hello@margo.restaurant for larger groups.
• The room can be loud when busy.

Frequently asked questions