The BMB Group has opened its second Leopardo Pizza restaurant at 85 West Nile Street in Glasgow on the site of the former Doner Haus, and this Leopard has definitely not changed its spots. This new venue offers a fresh and vibrant space for pizza lovers in the city.
Following the success of the first Leopardo restaurant at the Glasgow Fort, which opened two years ago, the group is now introducing its signature pizza experience to a broader audience.
Director Luli Avdyli remarked, “Following the success of our first location at Glasgow Fort, I am delighted that Leopardo has now opened Glasgow bringing its signature Neo-Neapolitan pizzas to the heart of the city.
“As usual at the heart of our offering is our legendary Leopard-print crust pizza with top-tier ingredients – from premium San Marzano Italian tomatoes to the finest Hungarian pepperoni, all sourced from sustainable and renowned producers.
“Our passion is simple: to make the best pizzas in Glasgow, served with energy, fun, and plenty of surprises. We had always planned to establish a location in the city centre first, but the timing and the right site didn’t align until now.
“Our original restaurant has seen tremendous success, and we are excited to incorporate many of its features into this new space, with a few creative updates.”
The new Leopardo is also a hop, skip and a jump from the groups Bread Meats Bread on St Vincent Street and Babs, also on West Nile Street. He smiles, “I call it the Tasty Triangle!”
The new restaurant is designed with floor-to-ceiling windows that create an open and airy atmosphere, allowing natural light to flood the dining area. Luli explained, “This space was initially constructed as an office and latterly it was a Doner Haus but we decided to strip it down completely and start anew. While we initially considered a darker ceiling, opting for white has significantly brightened the environment, making it inviting for our guests.”
The decor is a testament to Leopardo’s playful brand identity, featuring striking murals, bespoke wallpaper, and Spanish tiles with leopard paw print designs. The centre piece of the kitchen is an state of the art Italian-made pizza oven, supplied by New Concept, which not only rotates but has been tiled and branded Leopardo.
The rotating oven means that pizzas cook quicker and don’t burn. Says Luli, “The kitchen is a masterpiece.”
The new Leopardo location also incorporates innovative features in its food preparation. With ample space in the kitchen, the team is able to ferment their pizza dough for up to 72 hours, allowing for a superior flavour and texture. Luli noted, “This advanced fermentation process is essential for creating our signature sourdough crust, which sets us apart in the pizza landscape.”
The city centre location has 100 covers – a number that Luli is happy with. “We could have catered for a few more, but I am happy with 100 covers. We worked with Arka on the design and Proconcept were the builders, with New Concept providing the furniture and kitchen equipment. The result is a beautiful blend of functionality and aesthetics that reflects our brand.”
Luli continues, “We now have 10 restaurants, but we still want to maintain the essence of BMB while growing thoughtfully. We are not looking to saturate the market but instead focus on quality and the community. We want to ensure each restaurant embodies our values and connection to the local area.” In addition to pizza, there are new menu additions which sit alongside Leopardo’s much-loved classics which include NY style pizza pies and slices, decadent milkshakes, loaded fries, family-friendly menus, and post-work cocktails.”
Says Luli, “Who in Glasgow doesn’t love a chip! And our new ice-cream machine, was a big investment, but it means that we can serve soft serve icecream which we use in our milkshakes too.”
Luli adds. The vibrant decor includes elements that resonate with the Leopardo brand, such as leopard-patterned bespoke wallpaper in the bathrooms and en route, tiled paw print floors, and large murals, bright neon signs, creating an Instagram-worthy backdrop for diners. There is also a living moss wall. Other aspects include the marble front open-kitchen, which is lovely to run your hands over, and furniture which is fixed and movable. \
Says Luli, “This means that it is also easier to clean. We could have gone for all leather but we have used that on the seating and a different fabric for the backs. The restaurant also has an area which could offer a private area for 16-18 guests, making it ideal for gatherings and special events. As the BMB Group embarks on this exciting new chapter with Leopardo Pizza, they remain committed to fostering strong relationships with local suppliers and the community.
“We pride ourselves on our connections, from the suppliers we source our ingredients from to the relationships we build with our customers.
“Since we started out in business we have remained loyal to the suppliers that supported us in the beginning and who continue to do so. These include Dunns, who we have a great relationship with, and Italian Aroma – Marco has always been brilliant and we now have state of the art coffee machine, which not only serves great coffee but looks great too.
“We also use the same butchers and bakers. I believe that our relationships with suppliers are important. The group also deal with Cold Town for their house lager – serving it in cans at Bread Meats Bread and Leopardo beers in on draught.”
Says Luli, “They are great to work with.” It seems like BMB has a recipe for success and Luli certainly knows how to spot an opportunity. Here’s hoping this Leopard doesn’t change his spots.
