A skateboarding-inspired pizza restaurant and takeaway opens next week on Radnor Street by Kelvingrove Park.
Civerinos is a well-known name in Edinburgh and the east, and the West End outlet is the brand's first foray into Glasgow.
The premises was formerly occupied by French restaurant Petit Couchon, which closed during the pandemic.
First-look images released by the pizzeria reveal a street-feel interior with curved-plywood panelling and pared-back brick.
The space is split into two, one side for sit-in guests and the other a service bar for takeaway customers.
Biggest
And Civerinos says it has installed one of the biggest pizza ovens in Scotland that can turn out 300 pies per hour.
Marketing for the restaurant says the new venue is located a stone’s throw from “Kelvingrove Skatepark”.
Graffiti by local artist Pizza Boy covers part of the restaurant’s exterior.
The company said more than 400 people had applied for jobs at the Glasgow restaurant, which it is being marketed as 'Civerinos Finnieston'.
Michele Civiera, founder of Civerinos, said: “It’s been a long time coming – it’s a dream come true.
Community
“We’ve worked hard at creating a shop, a vibe and a menu that we hope the community will love and the people of the city have come to expect.
“With a passion for authentic flavours and a commitment to excellence, we’re here to serve the people of Glasgow our signature slices and good times.
“It’s been humbling to sit inside our first restaurant in Glasgow this week.
“We know our offering is special, and that comes from all the magic that happens behind the scenes with our incredible teams, consistently carving the craft of pizza making.
“It’s where the Civerinos journey begins, and I can’t wait to welcome everyone in and let our food do the talking.”
Civerinos worked with Scottish architects S+Co on the layout and design of the restaurant space.
Graham Currie, Director of S+Co, said: “Civerinos wanted a space that customers and staff would feel good in, and it had to reflect the attitude and style of the Civs brand.
We’ve worked hard at creating a shop, a vibe and a menu that we hope the community will love and the people of the city have come to expect.
Michele Civiera
“It was also a space that needed to work hard, where speed of service would be key.
“The layout needed to cater for people picking up a takeaway slice and for those who want to sit in.
“So we split the space in two: one half houses the kitchen and takeaway counter, and the other half is for those wanting to sit and order a full pizza.
“Where these halves meet, there’s an in-between zone with standing perch tables where you can wait for your order or stand and eat your slice and chat with pals.”
