A proud moment for our kitchen team

Our first AA Rosette is a particularly special achievement for Head Chef Michael Lawson and the team.

Michael has led our kitchen for the past four years, bringing his own experience and appreciation for French cooking to the Atlantic menu. His approach is grounded in proper technique, good produce and dishes with plenty of flavour.

As Michael puts it:

"We've worked hard to bring real technique and proper French discipline to what is, at heart, flavourful, produce-led cooking."

It's a recognition that belongs to the whole team, from the kitchen to the people looking after you at your table.

French classics, the Atlantic way

You'll find much-loved favourites alongside dishes that reflect the seasons and the produce we're working with. Our beef bourguignon, for example, is a firm expression of the sort of French cooking we love: beef shin slowly cooked with red wine and aromatics, with layers of deep, developed flavour.

And then there's our Poulet Rôti, or la spécialité de la maison. Marinated with lemon, thyme, lemongrass and fine herbs, our chicken turns slowly over the charcoal-fired rotisserie until golden on the outside and succulent within.

These are the dishes that make Atlantic what it is, and we're delighted to have their quality recognised.

Glasgow outside. Paris, 1938, within.

Our story is tied to the building we call home. Inspired by the original Atlantic restaurant of 1938, we've created a space that brings a little old-world Parisian character beneath the streets of Glasgow.

Step downstairs and you'll find Art Deco details, marble, brass, a lively bar and the familiar sounds of a French brasserie. There's the clink of glasses, the hum of conversation and, on selected days, live jazz filling the room.

It's a setting made for more than just dinner. Come for a long lunch, settle in for a few oysters and a glass of something chilled, or let an evening over dinner turn into cocktails at the bar.