Two Glasgow restaurants have earned their spot in a leading annual diners poll for this year.

In a city that's full to the brim with culinary talent, we're not surprised to see two of our favourites recognised in restaurant guide Harden’s Top 100 for 2023, which is based on feedback from regular diners rather than professional inspectors.

A total of 30,000 reports are submitted from a survey of 3,000 diners, with restaurants at all price levels included in the list.

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Reaching number 50 was the Cail Bruich on Great Western Road which is world-renowned for its approach to utilizing the finest local produce.

The list states: "All reports acknowledge [the restaurant's] 'exceptional' cuisine, served from an eight-course tasting menu and feel it’s 'fully deserving' of its awards."

The second Glasgow restaurant to make the list is Unalome by Graeme Cheevers, another West End spot which was last year awarded its first Michelin Star alongside Cail Bruich.

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The list says: "A really wonderful dining experience.

"Well deserving of its Michelin star within eight months of opening for its immaculate dishes, beautifully served, exceptional service and great and highly accessible wine list.

“Glasgow needed a lunch like this."

Elsewhere, there was another victory for Scotland as Restaurant Andrew Fairlie at The Gleneagles Hotel in Perthshire claimed the coveted first-place position.

Stevie McLaughlin, head chef at Restaurant Andrew Fairlie, said: “While it is always an honour to receive commendation for the restaurant, the fact that Harden’s Top 100 is diner-led is a special honour and a particular testament to the hard work of the full team to ensure every guest has the best possible experience when they dine with us.

“This time four years ago, we were dealing with the terrible loss of our wonderful friend and mentor, Andrew Fairlie, and committed to maintain his incredible legacy.

“I’m extremely proud that we’re here today achieving these fantastic accolades.”

For more information on Cail Bruich click here and Unalome by Graeme Cheevers here.