IF there's one thing Glasgow has no shortage off, it's good places to eat. 

Whether you're looking for some simple Scottish food or something a bit more exotic, there's something for everyone and the list of options keeps growing as new places open up every month. 

Here are some of the newest restaurants in Glasgow you need to try in 2024...

Il Pastaio

80 St Vincent Street

The latest venture from Marco Lazzurri, the owner of popular hotspots Devil of Brooklyn and Tabac, opened on St Vincent Street in December. 

Il Pastaio serves innovative fresh homemade pasta dishes using top quality ingredients in an industrial style restaurant with exposed brick, black spindle back chairs and terrazzo tables.

Diners can expect to find dishes such as a pesto pasta with stracciatella di burrata and toasted pine nuts,  porcini mushroom pappardelle and a traditional carbonara with a spicy twist.

Glasgow Times:

 

Pisces

34 Sinclair Drive

When Sinclairs Battlefield closed its doors in January last year, the local community was devastated. 

But the duo behind the popular café and wine bar are back with a restaurant called Pisces, which opened its doors in December in the same location.

The neighbourhood bistro has a market menu "without barriers" which will change every six weeks, giving customers the opportunity to try a range of delicious meals. 

Glasgow Times:

 

Civerinos

13 Radnor Street

There's no shortage of places to get a good pizza in the city, but the Civerinos NYC-style slice bar was eagerly awaited following the chain's popularity in its home city of Edinburgh.

The trendy pizzeria, which offers takeaway and sit-in, opened its first Glasgow spot in Finnieston in September last year, serving a variety of pizza available by the slice or as a whole pie.

There is also a choice of sides on the menu such as a giant mozzarella stick and fried chicken.

Glasgow Times:

 

Fallachan Kitchen

Arch 15, 8 Eastvale Place

Fallachan Kitchen opened in December as the first brick and mortar restaurant for private dining firm Fallachan Dining. 

The restaurant serves Scottish fare using produce that the team source through their connection to fishmongers, scallop divers, gamekeepers, vegetable growers and foragers.

The eatery is designed as an open kitchen with a chef's table that seats 12 people and is open for select "Fallachan Nights" where diners are serves a multi-course tasting menu starting at £80.

Glasgow Times: