There are many big decisions you have to make when opening the first restaurant that’s truly yours. How formal is the place going to be? How much are you going to charge for the food? But perhaps the biggest decision of the lot is working out what sort of food to serve. For some chefs, it’s a given what sort of cuisine they’ll base their menu around, but for Dean Parker it was his honeymoon that was the inspiration behind his Italian restaurant Celentano’s.

Motivated by the importance of family and sharing what he and his wife Anna had witnessed in restaurants across Italy, the duo set out to create somewhere that celebrated these key principles whilst also being as sustainable as possible. Opening its doors in the summer of 2021 in Glasgow’s historic cathedral house, Celentano’s aims to be as close to zero-waste as possible and works closely with suppliers who share a similarly sustainable ethos. The thirty-two-cover space itself is a bright and airy affair and has the bonus of a large covered garden.

Celentano’s sharing-style menu blends traditional Italian flavours with techniques such as fermentation and curing to create familiar yet distinct combinations. While snacks might include smoked cod and kimchi doughnuts and chicken liver mousse, pasta dishes which all come in two sizes range from a classic beef pappardelle to a more daring crab linguine with gochujang and kombu butter. Vegetarians are also looked after, with larger dishes like smoked beetroot with sunflower miso and dukkah also on offer.

A short but carefully thought through drinks list features natural wines on tap to reduce glass waste as well as a selection available by the bottle, while there are also various classic cocktails on offer to be sipped on whilst perusing the menu.

In opening Celentano’s Dean Parker has successfully managed to replicate the spirit of the restaurants that he fell in love with on his honeymoon – but in the heart of Glasgow and with his own unique stamp on it.