The Kitchen
Welcome
to the
Ristorante Gambero Rosso
RESTAURANT·VERNAZZA·CINQUETERRE
Famous for its creative and imaginative cuisine,
it has represented the link between Ligurian tradition and a newer system of preparing recipes.
Friendliness, availability blend with genuineness and freshness,
the attention for the customer is maximum as well as for the foods that are cooked.
The menu is based on local fish and products from the area such as the dishes that are typical of Ligurian cuisine,
partly revisited in a modern key. Local anchovies and mussels from the Gulf of Spezia, are the mainstays of the appetizers.
The first courses are mostly cooked with fresh handmade pasta, the trofie with genuine Ligurian pesto,
rigorously fresh of the day, as are the fillets of red mullet for the famous Gambero Rosso paccheri.
In the second courses the sea food with all the classic fish: sea bass, gilthead, red mullet and so on.
The cooking methods are varied: from fish to "isolana" style, to the most classic of grills.
Shrimps and fileted fish make a good appearance in the raw as well as the rock fish soups, with the local tomatoes ....
all with a good Vermentino or Sciacchetrà Doc...
The pleasure of true culinary art
to the
Ristorante Gambero Rosso
RESTAURANT·VERNAZZA·CINQUETERRE
Famous for its creative and imaginative cuisine,
it has represented the link between Ligurian tradition and a newer system of preparing recipes.
Friendliness, availability blend with genuineness and freshness,
the attention for the customer is maximum as well as for the foods that are cooked.
The menu is based on local fish and products from the area such as the dishes that are typical of Ligurian cuisine,
partly revisited in a modern key. Local anchovies and mussels from the Gulf of Spezia, are the mainstays of the appetizers.
The first courses are mostly cooked with fresh handmade pasta, the trofie with genuine Ligurian pesto,
rigorously fresh of the day, as are the fillets of red mullet for the famous Gambero Rosso paccheri.
In the second courses the sea food with all the classic fish: sea bass, gilthead, red mullet and so on.
The cooking methods are varied: from fish to "isolana" style, to the most classic of grills.
Shrimps and fileted fish make a good appearance in the raw as well as the rock fish soups, with the local tomatoes ....
all with a good Vermentino or Sciacchetrà Doc...
The pleasure of true culinary art
