The story
Gambero Rosso began in the late 1970s, when Anna Maria and Giuseppe Sculli returned to their native Calabria after years abroad. What they built was more than a restaurant – it was a tribute to the generous nature of their land and sea. Today, their sons Riccardo and Francesco carry that legacy forward, with Riccardo as the chef and Francesco alongside him in the dining room.
Their philosophy is simple: love, knowledge, and respect. Every dish starts with the day’s catch and the seasonal produce from local growers. The menu is never fixed – it changes with what the sea and the soil offer, a practice rooted in sustainability.
Born in Toronto, Riccardo entered the family kitchen as a boy, starting at the lowest station. He trained at the Boscolo Academy in Chioggia and later specialised in "cucina evolution", a methodology that prioritises nutrition without sacrificing flavour. In 2013 he earned a Michelin star for Gambero Rosso, an award the restaurant has held every year since. The cuisine explores lightness and balance, drawing on Calabrian tradition while reinterpreting it with modern simplicity.
Three degustation paths are offered, each built around the freshest local fish. A piedi nudi sulla sabbia (barefoot on the sand) presents eight courses selected by the chef, priced at €120. Brezza marina (sea breeze) is a €100 journey, and Nasse (fish traps) is €90. All are paired with optional wine tasting paths starting at €35. The restaurant was also named Italy’s second best fish restaurant in the 2025 50 Top Italy guide.
This is Mediterranean seafood cooking at its most honest – driven by the rhythms of the Ionian coast, not by trends.
Recognition
Ambience
Details
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