Modern Italian hit Malocchio has been a runaway success since the doors opened in September – and they just unveiled a new menu with some very big surprises.
The Glasgow city centre spot has been all over socials and packed every day and night, serving up a slick alternative to traditional Italian cuisine with a fresh, forward-thinking twist.
Owner Romano Perella revealed they’re introducing a new menu next month which sees some VERY popular dishes drop out, including the viral smash vodka pasta – with sensational new additions coming in.
Romano said: “We have some amazing new dishes coming on when we shift to 2.0 at the start of March. I love them all but if I had to choose one, the crab tortelloni with squid ink, seaweed butter and samphire. That’s the one I think will get the big reaction, the flavours are sensational and it looks incredible – it’s striking. I also love the new seabass dish – whole butterflied seabass, grilled with salsa verde, harissa and lemon.”
“And yes, the biggest Insta hit dish is going, the one EVERYONE orders. But we’re very confident the new ideas are even better.
“We sell a LOT of vodka pasta, so logically we should probably leave it on in a business sense. But that’s not how we think.
“Don’t worry – you can still get the flavour of the vodka pasta sauce on the new menu – we’re making a pizzette using the sauce.”
Incoming dishes include baked lasagne, meatballs with winter tomatoes and parmesan and a simple but stunning potato gnocchi with butter and sage.
Look out also for cacio pepe raviolo with confit egg, black pepper butter and winter truffle, as well as Romano’s picks – that squid ink crab pasta and the whole seabass.
New pizzettes include carbonara with smoked pancetta, parmesan, black pepper and confit egg, plus the vodka sauce with Calabrian nduja sausage and a fresh twist with a fried pizzette, mortadella, stracciatella and truffle honey.
And a brand new dessert – New York cheesecake with crème brulee finish – but the tiramisu and the much-loved custom soft serve sundaes both stay.
Romano is confident the 2.0 version will have as big an impact as the launch menu has over the restaurant’s first six months.
He said: “There’s a buzz as we get ready to change it up – almost like ahead of opening but a lot less stressful. We don’t want to play it safe. We never want to sit back and think, ‘this is it – we did it’. It’s about always working to be better than we were yesterday – so Malocchio 2.0.”
Malocchio 2.0 launches the first week in March 2026. Book now to try it first, or get in before then to have YOUR favourites one last time.
Glasgow Foodelicious 