Bilson Eleven

01/11/2023

New petit four to finish the meal on our full tasting menu. Bronte family pistachio with confit lemon and olive oil filled chocolates.

24/10/2023

A wee week away exploring the fantastic land of Minervois. Purely for professional reasons 😉

Back open tomorrow

13/10/2023

Window table. Nice shadows this time of year

01/10/2023

Crab snack on the full tasting menu. Xo brioche, sake pickled cucumber with nasturtium relish from

26/09/2023

Stunning squash from just a mile or 2 down the road. We are giving them a light ferment then mixing it with fresh apple and kimchi to pair with our scallop course this autumn

22/09/2023

Last weekend for our few remaining summer dishes

Swipe for the new autumn/winter menu
🍂❄️

15/09/2023

Autumn creeping in now and with it a changing of ingredients available to us. Sweet course starting next week of cherry and 65% Guatemalan dark chocolate from

08/09/2023

Nori tartlet with lovage and fine beans

Our vegan week in full swing before we start to switch over to the autumn menu next week

01/09/2023

Sexy bowls full of potato, wild garlic, miso and topped with lots of SCOTTISH truffle!

26/08/2023

Our traditional hand made Scottish tablet with a wee seasoning of koji to give it an umami finish. Rapidly becoming a bilson classic 😋

18/08/2023

Highland venison wrapped in nori and cabbage, finished with a venison and leek dashi and topped with .

Autumn menu coming along nicely 😋

15/08/2023

Scottish langoustine and cardamom. Not long until we get this combo back on the menu 🦐

10/08/2023

Vegan week recipe research. This will be part of the final savoury course. A seitan made with beetroot, koji and mushroom garam. Sauce consisting of black garlic and onions. Meaty not meat!

05/08/2023

Pickled carrot garnishes for the autumn menu and the bilson vegan week

01/08/2023

The autumn menus 🍁🍂 The cheese is back! 🧀😛

We will be switching over to these beauties during the month of September. All dishes should be live by October 👍

30/07/2023

A nice wee Sunday read in the herald this morning. An array of smouldering chef pics included. Viewer discretion advised 🤪

https://www.heraldscotland.com/news/23687528.glasgow-restaurant-bilson-eleven-prepares-vegan-week/

27/07/2023

The trout tart. Nori case, coal oil emulsion, trout belly in ponzu, topped with trout roe and a grating of black lime

The first bite across all menus right now

25/07/2023

Just a wee morning bread post. The bilson baguette is well and truly back!

Apologies to all those with trypophobia (fear of holes)

22/07/2023

Our 'hockey puck' gougere. Filled with cora linn hard cheese from with a fresh grating on top and a little truffle salt to finish

30/06/2023

Next time you pass our wild garden, keep an eye out for Hugo patiently waiting on Mark 🍷🌿🐶

28/06/2023

Guess who's making a surprise comeback on our summer menu? The Australian winter truffle! 🍄

Credit to a wonderful diner who shared their experience with our Australian winter truffle dish, complete with a drool-worthy photo. We couldn't not share it with you! 📸

20/06/2023

Upstairs. Creating this space kept us amused during lockdown with big plans for a small wedding venue. Trial and error - it's now our second floor dining room.

15/06/2023

***VEGAN WEEK AT BILSON ELEVEN***
SEPTEMBER 6TH-9TH 2023

We've wanted to do this for a while and if you want to know why we haven't been able to and why we are doing it now then click on the link in our stories which will take you to our website where Nick gives the lowdown.

Superb - Manage reservations, avoid no-shows, host events, sell tickets, and gift cards. All the tools to grow your restaurant.

15/06/2023

Raise a glass to .san.polino a favourite of ours and popular with our diners. Based in Tuscany and on our very long list of places to visit.

13/06/2023

And the beet goes on.
Never judge a book by it's cover or in this instance a beetroot by it's rough dark exterior. Salt-baked beetroot's natural sweetness enhanced by salt in a crunchy shell reminds us that beauty lies within.

09/06/2023

Tell me the truth. Does my tuile look good in this.... 😉🍓

New strawberry dish testing going on

07/06/2023

Cured trout in pine with frozen horseradish pearls.

Photo by Hugo who likes to stay under the radar.

05/06/2023

Langoustine tartare with rhubarb and cardamom - a wee beauty from our spring dish which is changing next week.

18/05/2023

Finally making it to .ile this year. Ardbeg let us know if you want us to bring our signature old fashioned pate de fruit made using wee beasite.

13/05/2023

Last couple of weeks for this bonnie wee dish as we take all shellfish off the menu for the summer months to allow the sensational Scottish shellfish repopulate in time for the autumn.

Shellfish bisque sustainably made from our langoustine heads and scallop roe with smoked haddock and spring veg.