Sebb's
Carlingford oysters go on the charcoal grill and come back finished with spiced lamb fat, Lord of the Hundreds goes into the pakora, and the plates run about ten pounds in a red-brick vault under Miller Street. Michelin gave it a Bib Gourmand in the 2026 guide and a separate award for the cocktails.
Why go
The name is an acronym for its address, Sixty Eight Basement Bar, and the room sits directly under Margo. It belongs to Scoop Restaurants, the group Jonathan MacDonald and Daniel Spurr built after opening Ox and Finch in 2014, and the kitchen is run by Danny Carruthers, who came off the line at Brian Maule at Chardon d'Or (Restaurant). That fine-dining training shows up as seasoning rather than tweezers: grilled Carlingford oysters finished with spiced lamb fat, pakora built on Lord of the Hundreds, hot hummus with grilled banana chilli. The kitchen is open and built around a charcoal grill, with a viewing window onto the cocktail room, under a vaulted brick ceiling softened by booths and deep red tiling (Homes & Interiors Scotland). Eighty covers, twelve of them in a private room called The Record Room, and DJs playing vinyl from Thursday.
Order this / avoid
- Order: the grilled oysters with spiced lamb fat first, because that is the dish that tells you what the grill is for. Michelin's inspectors singled out the verdita margarita and the spiced chips, and Glasgow agrees: MacDonald counted
nearly 15,000 margs and served over 19,000 portions of spiced fries
in the first year2. For dessert, Olivia Simpson found thebarbecued plums, coconut yoghurt and pistachios are neither too sweet nor too heavy
5. - Avoid: eating here as a vegetarian and expecting the same hit rate. Simpson's one reservation was that the meat-free plates
lacked some of the impact of the other dishes
5. Book a booth if you want to hear each other, since Mark Murphy noted thatdue to the low vaulted ceiling, the voices of other customers filled the air
6.
What locals & experts say
- Michelin Bib Gourmand, 2026 Michelin Guide, announced 2 February 2026 ahead of the ceremony on 9 February. Head chef Danny Carruthers on the kitchen:
Sebb's has always been about cooking with instinct and confidence and trusting the team to put their own stamp on it.
1 - The Good Food Guide, rated Good overall and Very Good for deliciousness:
Full-flavoured subterranean grazing,
with global street-food influences delivered throughculinary skill, quality ingredients and full-on flavour.
4 - CLASS (Mark Murphy, January 2025), 9/10: the White Linen is
fresh and full of yuzu flavour with a hint of absinthe,
the Miller Street Slipper hassherbet melon and sour lemon flavour reminiscent of childhood sweets.
6 - Time Out Glasgow (Olivia Simpson, 2025): the
tequila verdita cod ceviche was a bright and zingy standout.
5 - Local rec: Jeff's save. He left no note on it.
Good to know
- Timing: kitchen runs midday to 21:45 daily, bar to midnight. DJs play a rotating program Thursday through Sunday. Check the venue site for exact hours.
- Booking: the venue takes bookings
for dining, or drinks-only, and walk-ins are very welcome.
Book for a weekend booth.8 - Groups: the small-plates format suits four to six, and The Record Room seats twelve for a private table.
- Price: most plates land around GBP 10, which is what the Bib Gourmand is measuring.
- Hygiene: the address is registered with the Food Hygiene Information Scheme as
Margo and Sebb's
and holds a Pass, inspected 16 October 2025.9
Verdict
should-visit — A charcoal grill in a brick vault under Miller Street, run by the Ox and Finch founders, with a Michelin Bib Gourmand from the 2026 guide and plates around GBP 10. Danny Carruthers came off the Brian Maule at Chardon d'Or line and spends that training on grilled oysters with spiced lamb fat and pakora with a hard English ewe's milk cheese, which is a more interesting use of a fine-dining CV than another tasting menu. The Good Food Guide scored it Very Good for deliciousness and called it 'Full-flavoured subterranean grazing'. It stays below must-visit because the cooking is a strong version of a format Glasgow already has plenty of, and both published caveats, thin vegetarian plates and a loud room, are real.