A'Challtainn Fish Restaurant & Bar

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Description

A’Challtainn (pronounced A Cawl Tain, Gaelic for Calton, meaning “the hazel wood”) is a restaurant and cocktail bar in the heart of BAaD at the Barras. Serving the finest Scottish fish and shellfish, alongside carefully crafted meat and vegetarian dishes.

The fish and shellfish used at A’Challtain is sourced with the team from Glasgow’s famous Fish Plaice in Saltmarket, using their expert knowledge to ensure the best offerings from the sea reach diners plates.

The restaurant sits high above the space at BAaD allowing guests to enjoy the ever changing light in this large but intimate space. An accompanying A’Challtainn cocktail bar nestles underneath the restaurant mezzanine and has a great view of the chefs hard at work.

The restaurant and bar lends itself well to a variety of occasions including casual lunches, meetings, catching up with friends, intimate dinner dates and larger group bookings, they are currently working on a beautiful private dining space for those extra special occasions.

Info

None
No queues normally
Splash the Cash
East End
18
No music
Wheelchair Access
None

Hours

Day Open Close Notes
12:00 00:00
12:00 00:00
12:00 00:00
12:00 00:00
12:00 00:00
12:00 00:00
11:00 21:00

Location

A'Challtainn Fish Restaurant & Bar
54 Calton Entry, Glasgow, G40 2SB

Area:
Glasgow

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Menus

Menus

Sample Food Menu Download


This venue serves British and Seafood food.

Private Hire

Name Type Capacity
Seated
Capacity
Standing
Cost Min spend
Midweek*
Min spend
Weekend*
The Courtyard Venue Hire
Outdoor Yard Outdoor Space
The Restaurant Venue Hire
* The minimum spends are a guideline only and vary according to the day and time of the year.

(1 reviews) Show all Show fewer



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If you're coming here, go for the tasting menu and matched wines. It's expensive but INCREDIBLE and well worth every penny. The food is so, so beautifully presented, every single dish is like a work of art. Everything tastes amazing and the wine complements each dish perfectly.
by on May 23rd, 2017
5

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