The story
Daniel Gallacher never planned to become a chef. Born in Scotland, he was set to study physiotherapy in 2000 when a summer job in an Italian restaurant changed everything. He fell for the Mediterranean kitchen, the lively meals, the sense of sharing. Self-taught, he worked in prestigious palaces in his native country and, on recommendation, moved to France. In 2008 he took his first head chef role at Dubern in Bordeaux, fell in love with the city, and in 2015 opened Racines.
Gallacher’s cooking blends respect for raw ingredients, his Scottish roots, and multiple cultural influences. He works with seasonal produce from short supply chains, visiting the market each morning to inspire his menus. The carte changes weekly, offering eight to ten savoury and sweet choices. At dinner, guests choose from four to six courses; at lunch, a simpler formula is available. Scottish sharing specialities start the meal. The wine list, newly revamped, balances grands crus with rising talents, with a special focus on Bordeaux.
Racines holds a Michelin Bib Gourmand for good quality, good value cooking. The guide describes the food as “inventive and sparkling, far from conventions,” and notes the restaurant is always full. Gault & Millau calls it a “refined bistro” with well-executed Franco-Scottish cuisine. The recognition aligns with Gallacher’s commitment to accessible prices without compromising quality.
In September 2024, after three months of renovation, Racines reopened in a completely redesigned interior. The room is more elegant, yet the focus on value remains unchanged. An upstairs private room is available for groups and events.
With its mix of creativity, seasonality, and a warm, unpretentious atmosphere, Racines is a Bordeaux address that delivers.
Recognition
Ambience
Details
Location
