As trees of nearby Kelvingrove Park begin to blossom, the team at one of Glasgow’s most popular Italian eateries is preparing for the spring season with a new menu and extended opening hours. The creation of owner Giovanna Eusebi and Head Chef Sebastian Wereski, guests can choose from specials including Gigha halibut with chopped mussels and lemon; 14oz, 30 day aged, beef tagliata on the bone; agnolotti, handmade pillows of pasta filled with lemon ricotta and wild garlic butter; and squid ink paccheri, served with mussels, clams, prawn, squid, chilli and white wine.
Eusebi’s own sourdough Roman pizza selection has also had a revamp too, with the addition of ‘Garden Primavera’, a base topped with courgette crema, peas, courgette ribbons, broad beans and mint, as well as ‘Carne Primavera’ with lamb mince, capers, wild garlic and pecorino, and ‘Finnochiona’, a tomato base topped with fennel salami, black olive and torn mozzarella.
Vegan diners can choose from small plates such as purple sprouting broccoli grilled with lemon, served with whipped fennel hummus, capers and olives; citrus salad with grapefruit, orange, cucumber, fennel and pistachio crumb; roman-style fried whole artichoke; and primavera pasta fagioli with artichoke, white bean and zesty salsa verde.
After some reduced opening hours throughout the winter months, Eusebi’s is again open six days per week, from Wednesday to Monday, 8am until late for breakfast, brunch, lunch and dinner.
Eusebi Deli, 152 Park Road, G4 9HB
