by Amy Glasgow @theglasgowdiet
Anyone who knows me at all knows that my first restaurant recommendation when asked is pretty much always Eusebi Deli. In winter of 2025, this beloved Italian celebrated its 10th birthday, and to mark that change, the team decided to fire up something new.
Now, with all the heart, soul and love of Italian cuisine it had before, Eusebi’s offers dishes cooked over flame, inspired by their Italian roots and Scotland’s winter larder. The dishes are designed for sharing and shaped by seasonal, local produce.
So, what’s changed? Thankfully, nothing that matters. The warm and welcoming team remain as friendly and dedicated to the restaurant as ever, the deli is stacked full of take-home delights and of course, that famous cake cabinet is packed with strawberry tarts, tiramisu and more.
Eat like an Italian
What has changed though is how the food is designed to be eaten. Where before, dishes felt individual, here portions are smaller and designed to share, so it feels like a real Italian feast with friends.
The new Winter Edit is broken into smaller Fish, Meat, Pasta and ‘Earth’ plates, and a small selection of larger meat and fish dishes cooked over that signature flame. Think grilled monkfish served with cauliflower crema, anchovy & caper dressing, or deliciously tender short rib with a Barolo reduction, parsnip puree and gremolata.
On my return, I was excited to see how this new concept performed, and if it still felt like the homecoming Eusebi’s has always been for me. We kicked off our meal with Yesterday’s Lasagne Fritti. Eusebi’s classic lasagne, lightly breadcrumbed and fried until golden and crisp and served on tomato sugo. These were oh so moreish and a must order.
From the ‘Little’ plates, we sampled an array of beautifully fresh and flavoursome dishes, including N’duja-glazed Octopus with aubergine puree and ‘Puttanesca’ sauce, Beetroot crudo with pickled apple and toasted buckwheat, Whipped ricotta with smoked chilli honey and roasted pumpkin and Beef shin agnolotti with parmesan espuma. I could not fault any of the dishes, and I particularly loved the smokey sweetness of the ricotta dish, and the unctuous warmth of the beef shin agnolotti.
Cooking with Passion
On special that day was an absolutely beautiful flame-roasted duck, served with a side of focaccia topped with duck liver and heart in a beautifully rich red wine reduction. The duck breast was some of the best I have ever tasted, with the kiss of the flame grill infusing the meat with that delicious barbecue flavour. The meat was unbelievably tender, and I do not exaggerate when I say I thought about it for a long time after I had gone home.
What I truly love about Eusebi’s is the passion that everyone has for the food, the ingredients and true Italian cooking. This new concept allows you to taste even more of the menu, and brings a taste of summer to Scottish winter, with that flame-grilled flavour.
Eusebi Deli
Park Road
Woodlands
