Basta Pizza Bar
The house special is Irn Bru ham and fresh pineapple finished with a blowtorch, which the kitchen calls "Our version of a Partick Hawaiian."
Why go
Innes Clark spent years in hospitality, left for furniture design when he started a family, missed the noise of it, and turned a derelict charity shop on Dumbarton Road into a pizza bar he built himself. Everything from tables to the bar to shelves in the kitchen we essentially built ourselves,
he told Glasgow West End Today (feature). His daughter Olivia is head chef and the specials are hers, invented by taking dishes she likes and putting them on a base, Cullen skink included. The materials underneath that are strict: imported Polselli flour, Strianese San Marzano tomatoes, Italian extra virgin olive oil, and vegetables from the Sandy Road Community Garden up the road (Glasgowist). Gaby Soutar, who has been reviewing for The Scotsman since 2007, scored the food 8 out of 10 and described a satisfying Roman-statue-coloured sourdough crust
(Scotsman). Paesano gets the queue in this city. This is the one doing something only Glasgow could produce.
Order this / avoid
- Order: the special, whatever it is. That is where the kitchen puts its thinking, by its own account and by the evidence of every write-up. Soutar's night was eight-hour harissa lamb with
juicy sweet sugo from their imported Strianese San Marzano tomatoes, chevrons of yogurt, crumbles of feta and chopped coriander
1. - Avoid: travelling without ringing first. The opening days appear to have narrowed and nothing reliable has published them.
What locals & experts say
- Gaby Soutar, The Scotsman (April 2018), Ambience 8/10 and Food 8/10, who ate alone on a Friday night and left won over:
I couldn't have visited a nicer neighbourhood restaurant on my own.
1 - Jane Chalmers, then chef owner, quoted in The Herald's Glasgow's 100 Best via Glasgowist (2020), on where the house style lives:
The more popular ones are the specials that we work on in the kitchen. Our first was Irn Bru ham and fresh pineapple, finished with a blow torch. Our version of a Partick Hawaiian.
3 - Named in Glasgow's 100 Best Restaurants (The Herald, 2020) among the city's five best pizza places. A book listing rather than one writer's verdict.
- Innes Clark, owner, on the review that changed the trade:
We got a magic review from Joanna Blythman very early on, and all the other mainstream press piled in after that.
That piece was not locatable in this pass.2
Good to know
- Where: 561 Dumbarton Road, G11 6HU, Partick.
- Timing: unknown, and that is the honest answer. No critic or guide has published current hours, the venue's own domain no longer loads, and the listings sites suggest opening has narrowed to Friday through Sunday. Phone 0141 339 8698 before you commit an evening.
- Website: the Scotsman's review and Glasgowist both print bastapizza.com, and the domain no longer loads, so this entry carries no website link.
- Booking: recommended, and it is a small room.
- Michelin: not listed in the guide's 2026 Scotland roll-up.
- Hygiene: Food Hygiene Information Scheme Pass, Glasgow City Council, rating date 13 September 2023 (FHRSID 975577). Pass is the clean result in the Scottish scheme; the date is the last recorded inspection.4
Verdict
should-visit — The house pizza is a Partick Hawaiian: Irn Bru ham and fresh pineapple finished with a blowtorch, and the current head chef Olivia Clark keeps going, turning Cullen skink into a pizza because she felt like it. That is a Neapolitan base being used to cook Glasgow, on imported Polselli flour and Strianese San Marzano tomatoes with vegetables out of the Sandy Road Community Garden, and it is a better argument for crossing Partick than another good margherita. Gaby Soutar scored the food 8 out of 10 for The Scotsman and singled out the sourdough crust and an eight-hour harissa lamb special, and the Herald's Glasgow's 100 Best put it among the city's five best pizza places in 2020. Innes Clark built the room himself out of a derelict charity shop and runs it with his daughter. It holds at should-visit rather than higher because nothing approved has been published about it since 2021, the venue's own domain no longer resolves, and the opening days appear to have narrowed without anyone reliable saying so.