preloder

Restaurant

The gastronomic vision of the modern Gambero Rosso, run by Riccardo and Francesco, explores lightness and balance, extrapolating cultural dictates from traditional cuisine and reworking them for innovative tasting opportunities.

The dishes proposed by chef Riccardo are his way of restoring dignity to a unique and beautiful land, revealing its purest essence, far from the stereotypes, recovering the meaning and values of its heritage in simple yet surprising combinations.

This is a story of Calabria that turns into an unexpected experience.

https://www.gamberorosso.net/en/wp-content/uploads/2021/10/p.jpg

The gastronomic vision of the modern Gambero Rosso, run by Riccardo and Francesco, explores lightness and balance, extrapolating cultural dictates from traditional cuisine and reworking them for innovative tasting opportunities.

The dishes proposed by chef Riccardo are his way of restoring dignity to a unique and beautiful land, revealing its purest essence, far from the stereotypes, recovering the meaning and values of its heritage in simple yet surprising combinations.

This is a story of Calabria that turns into an unexpected experience.

The Chef

Riccardo Sculli, today chef of Gambero Rosso, was born in Toronto in 1975. When Riccardo was child, he started from the bottom his work experience in the kitchen of his family restaurant. With the time Riccardo feels growing the passion for this job and the desire to know more about this world, so that he decided to enrol at the Boscolo Accademy of Chioggia. Today his aim is to be constantly involved in new daily experience of searching and comparison between the traditions and the great culinary heritage of Calabria. His strength and ability allowed him to stand out on the national culinary scene and then getting a coveted and excellent recognition such as Michelin star.

https://www.gamberorosso.net/en/wp-content/uploads/2019/05/chef.jpg

The Chef

https://www.gamberorosso.net/en/wp-content/uploads/2019/05/chef.jpg

Riccardo Sculli, today chef of Gambero Rosso, was born in Toronto in 1975. When Riccardo was child, he started from the bottom his work experience in the kitchen of his family restaurant. With the time Riccardo feels growing the passion for this job and the desire to know more about this world, so that he decided to enrol at the Boscolo Accademy of Chioggia. Today his aim is to be constantly involved in new daily experience of searching and comparison between the traditions and the great culinary heritage of Calabria. His strength and ability allowed him to stand out on the national culinary scene and then getting a coveted and excellent recognition such as Michelin star.

https://www.gamberorosso.net/en/wp-content/uploads/2021/04/DSCF8132.jpg
https://www.gamberorosso.net/en/wp-content/uploads/2021/04/DSCF3557-cut.jpg

Menu

Menù Degustazione

Oltre ai Menu Degustazione, potrete scegliere da una ricercata selezione di piatti alla carta che cambia giornalmente, in base al pescato locale e ai prodotti stagionali che offre il Territorio.

https://www.gamberorosso.net/en/wp-content/uploads/2021/10/3216f413-38eb-4e7d-bf4d-7827d4a1e271.jpg

Contact

Ristorante Gambero Rosso
Via Montezemolo, 63 – 89046
Marina Di Gioiosa Jonica
Tel – 0964 415806
Email – info@gamberorosso.net

Booking Hours: From Tuesday to Sunday: 12.00 / 14.30 e 19.30 / 23.00 – Monday closed for lunch and dinner

Mappa