Kitchen philosophy
Freshness, quality and seasonality of materials are the three principles that inspire our cuisine. Our chef Aga selects the best raw materials and processes them in compliance with the typical Aspromonte and Calabrian cuisine.
- Freshness
We always use and serve fresh products. All dishes are freshly prepared. - Quality
we go and visit the producers in person, we find them among the best local and Italian excellences. For us, quality is everything, we prefer PDO and organic farming products. - Seasonality
our menu often changes according to seasonal products.
The dishes we offer are those of the mountain tradition with some reinterpretations always using local ingredients.
The dishes
In a lunch or dinner in our restaurant in Gambarie you can take a journey through the typical Calabrian cuisine prepared by our chef Aga.
To start our appetizers based on salami, cheeses will open your appetite; then you can savor the first courses with our homemade pasta, such as tagliolini with porcini mushrooms collected in aspromonte or macaroni with wild boar sauce.
The second courses, based on meat, are our specialty: cut of veal, overcooked with red wine, veal cheek are just some of the dishes we offer you. Our homemade desserts will give the finishing touch to a complete dinner or lunch.
On the menu you will also find vegetarian dishes and, on request, vegans. We also think of both children, with tasty and nutritious menus designed for them, and those suffering from intolerances, with gluten free menus. Our kitchen is careful to meet the needs of all our customers, to give you a day in Gambarie dedicated to relaxation, fun and good typical cuisine.
MENU
The menu of our restaurant is updated according to the season and the availability of products. Below you will find the seasonal menu but some dishes may vary. Ask the staff what the specials of the day are.
Starters
- Della casa
Cured meats from the Gallico valley, Aspromonte sheep ricotta, courgette flower pancake and many other preparations by the Chef
- Selection of cheese
Every month, we travel the length and breadth of Calabria to discover new cheeses, made by small artisans, made with the heart.
- Tartare
Our Scottona tartare, beaten with a knife, served with mango chutney from Catona (RC) and a seasoned Don Vincenzo waffle
Pasta
- Maccheroni al pomodoro
Handmade macaroni, produced by the Pastificio Borrello, with a tomato sauce of organic tomatoes
- Maccheroni al cinghiale
Handmade macaroni with our wild boar meat sauce
TaglioliniArtisan pasta with Porcini mushrooms
- Tagliatelle
Organic egg tagliatelle with our nduja sauce
- Spaghetti alla chitarra
Spaghetti with aubergines, cherry tomatoes, bacon and Ciminà caciocavallo
- Fiori del Re
Our handmade pasta, filled with Porcini mushrooms and served on a zucchini cream
Main
- Grigliata
Grilled sausage, bacon and coppa of pork and trinca of veal
- Bistecca
250g grilled steak
- Tagliata
sliced veal from 400gr
- Stracotto
Veal cheek braised in red wine
Dessert
- Dolce della casa
Ricotta cake with dark chocolate flakes
- Millefoglie
puff pastry with Chantilly cream and berries
- Tortino con cuore caldo
dark chocolate lava cake with vanilla ice cream