Margo

The Ox and Finch team opened Margo on Miller Street in October 2024 with 138 covers, their biggest room by far, and Michelin handed it a Bib Gourmand in its first eligible guide, making Scoop the group holding three Glasgow Bibs at once.

Why go

Head chef Robin Aitken has been with the group since Ox and Finch in 2014 and was on the senior team when Ka Pao won its first Bib (Restaurant magazine); Margo is that value discipline at scale. Meat is butchered in-house, bread and pasta made from scratch, and the menu runs snacks into small plates into sharing dishes (Restaurant magazine). Michelin's listing reads the room right: "a satisfying synthesis of Mediterranean cooking and Scottish produce" in "a cavernous place spread over two floors" with the open kitchen driving the noise (Michelin).

Order this / avoid

• Order: the chipsticks with taramasalata (£6) to start, then the red prawn agnolotti and ham hough croquettes Michelin names in the listing ref; the bavette with chimichurri at £14 and crispy ratte potatoes are the value anchors in Erskine's review ref.
• Avoid: booking it for a quiet catch-up; the scale and open kitchen make it a big-night room. Order the experimental specials with eyes open; early reviews found the hit rate high but short of perfect.

What locals & experts say

• Michelin Guide UK (2026), Bib Gourmand: "The sharing plates are a satisfying synthesis of Mediterranean cooking and Scottish produce, borne out in dishes like red prawn agnolotti and ham hough croquettes." ref
• The Scotsman (Rosalind Erskine, 2024): "While some dishes were just fine, others really stood out and showcased the kitchen's ability to experiment." ref
• Michelin editorial (2026): profiled in a dedicated great-value-dining Bib feature. ref

Good to know

• Timing: lunch and dinner daily; exact hours on Maps.
• Booking: recommended for dinner; the size means same-week tables are realistic when the siblings are booked out.
• Groups: the best big-group option in the Scoop family; the mezzanine handles parties.

Jeff's take (his words)

• Note: "New small plates from the Ox and Finch crew"

Verdict (Chef Jeff ladder)

could-visit — A Bib Gourmand in its first guide year, from the Scoop group that now holds three Glasgow Bibs simultaneously, is a real distinction, and the in-house butchery and scratch pasta at £6-£19 plates is the craft-per-pound argument. It stops short of a detour verdict: the only full critic review on record found the kitchen uneven in its opening weeks, and the room's scale trades intimacy for throughput. Solid city-centre choice, especially for groups who could not get into the siblings.