How Unalome is making big strides in the fine dining scene

Less than a year ago, Unalome launched in Finnieston, occupying the site previously inhabited by The Sisters restaurant. A fine dining establishment with a youthful edge, Unalome is creating waves across – not only Glasgow – but the UK’s gourmand community.

Chef Patron of Unalome , Graeme Cheevers is on a mission to bring Glasgow its second Michelin star. He himself has twice held the accolade — first at Martin Wishart’s restaurant by Loch Lomond, then a second time, at the Isle of Eriska Hotel. But the opening of Unalome marks Cheevers inaugural solo endeavour and it’s been met with much excitement.

Nodding to a high concept, its name refers to a Buddhist symbol, reflecting chosen paths through life. Given this source of inspiration, the ambience is suitably peaceful and serene. Muted earth tones, simple contemporary furnishings and parquet flooring create an elegant, modern and calming aesthetic. Service is warm, yet unobtrusive, for a holistic approach to the dining experience.

Eastern influences are discernible in Cheever’s dishes too. The emphasis is on modern European cooking, but Japanese flavours and styles play a significant role. And the menus are ever-changing, ever-evolving, according to the season. Lunch, a la carte and tasting menus (with optional wine flights) are all available, offering creative courses such as cured Loch Etive trout and brown crab, with buttermilk whey, red meat radish and oyster cream; toasted Inverurie lamb with Barra cockles, herb cream and golden turnips; and chestnut parfait with red Windsor apple and apple mousse.

Sustainability is integral to Unalome’s ethos. Local larder produce is key in the menu creation, while this low carbon footprint approach is augmented by using 100% green energy sources, an Evogro plant growing system for herbs and microgreens, LED lighting, enzyme-based cleaning products and water-saving loos. And there’s a plant-based tasting menu, which includes dishes such as baked celeriac with hazelnuts and black trompette mushrooms; muscade Pumpkin with puffed buckwheat, lavender and sea buckthorn; as well as ricotta gnudi, served with golden turnips, turnip tops and black truffle.

Tasting menus at Graeme Cheevers restaurant are priced at £90 per person (£160 including a wine flight). With the young venue accruing a fast-growing, loyal fanbase and critical acclaim, it’s well worth booking a table, to see for yourself exactly what the fuss is all about.

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