Gambero Rosso

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Description: Take a young couple very much in love and in love with the idea of running a restaurant, and a small dining room overlooking the Tyrrhenian Sea from a Tuscan seaside town off the main tourist trail, and you have Gambero Rosso's humble beginnings. Twenty-seven years later and it's considered by many to be the finest restaurant in Italy and its chef, Fulvio Pierangelini, a unique world-class culinary talent. A perfectionist who closes the restaurant if he's not in the kitchen, Pierangelini has no ambitions to be open in Milan, London or Las Vegas anytime soon - and not just because he doesn't like flying. His cooking is all about purity. The purity of the fastidiously sourced produce he uses, such as the rare breed pigs he raises for his own lardo, salami, pancetta and culatello or his exceptional own-label olive oil, and the purity of his Italian culinary heritage, steering away from both France and Spain in his approach. His menus focus on fish and seafood with pork, pigeon and game making an appearance when in season. Working by his side every service since they opened in 1980, his wife Emanuela
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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