Edinburgh restaurant Eve, based in the heart of the Cowgate, is launching an authentically Italian dining experience in the city, with a new concept created by its head chef who was born and raised in Rome.
The venue, located within in the heart of the city’s Old Town, is embarking on the exciting new chapter with the brand new menu filled with a handpicked list of mouthwatering classic dishes “just like Nonna used to make”.
All featuring prestigious, authentical Italian ingredients, they include the signature “Eve carbonara”, this indulgent dish is made for sharing and will leave diners wanting more.
The new concept is the brainchild of the restaurant’s Head Chef Giulio Morroni, who was taught to cook by his family, including his grandmother, in the Italian capital.
He deepened and refined his skills by attending a cookery-focused school in the city from the age of 13 to 18, boosted by his travels around Italian eateries. After completing his catering diploma, he secured a prestigious job as chef in the Vatican City cooking for the Pope.
Chef Giulio came to Scotland in 2009, with his now wife, and in 2022 he joined Virgin Hotels, at its Edinburgh location that had embarked on a soft launch earlier that year.
The culinary expert, who has led kitchens at various high-end names in Scottish hospitality, has now put together the new menu for Eve that will officially debut on Friday 28 March. It marks a more focused concept for the restaurant that previously offered a global range of dishes.
Diners will be transported on a journey spanning the regions of Italy. Ingredients include Gorgonzola cheese from the north of the Mediterranean country, and Njuda from Calabria in the South.
Pasta at Eve will be made fresh on the premises, including homemade ravioli with ricotta, lemon zest, chives, and butter sauce.
Head Chef Giulio Morroni said: “When I was about six, Nonna used to make ravioli, and it was the meal on Sunday that brought the family together.”
The Eve carbonara, made with mafaldine (curly ribbon) pasta, guanciale (pork cheek), pecorino, and egg yolk, and designed to share, also has strong sentimental attachment for the chef.
He said: “Eve will be cooking with the traditional three ingredients – just like my Nonna used to make – and the only way to do it, in my opinion. It’s the signature dish, we have on Sunday, all together.
“In Rome, pasta carbonara is like a religion. It’s just what we do.”
Other proudly Roman dishes on the menu include roast pork belly, slow cooked with rosemary, fennel seeds, and garlic. “It reminds me of my childhood, and Mamma and Nonna cooking in the kitchen,” says Giulio.
Among dessert options is tiramisu served in a moka pot, another example of the chef’s signature twists on classic dishes.
Learning the art of a perfect tiramisu is in fact one of the restaurant’s fun group classes on offer, also including pasta-making and cheese-tasting.
Regarding the launch of the new restaurant concept at Eve, Morroni said: “I am extremely excited to be launching this menu that connects my native Italy with my adopted home of Scotland.
“Becoming a chef just happened – it’s not just a job for me, it’s a passion – I am so happy and proud to be able to share this with you.
“I’m so happy, I can bring my food to Cowgate. I really love this menu, it tastes like home. I’m so proud.
Eve’s main entrance is on the Cowgate in Edinburgh’s Old Town.
For more information on how to book and to view the full menu please see website: https://eveedinburgh.com/.
