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.
The dishes we offer are those of the mountain tradition with some reinterpretations always using local ingredients.
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.
Cured meats from the Gallico valley, Aspromonte sheep ricotta, courgette flower pancake and many other preparations by the Chef
Every month, we travel the length and breadth of Calabria to discover new cheeses, made by small artisans, made with the heart.
Our Scottona tartare, beaten with a knife, served with mango chutney from Catona (RC) and a seasoned Don Vincenzo waffle
Handmade macaroni, produced by the Pastificio Borrello, with a tomato sauce of organic tomatoes
Handmade macaroni with our wild boar meat sauce
Artisan pasta with Porcini mushrooms
Organic egg tagliatelle with our nduja sauce
Spaghetti with aubergines, cherry tomatoes, bacon and Ciminà caciocavallo
Our handmade pasta, filled with Porcini mushrooms and served on a zucchini cream
Grilled sausage, bacon and coppa of pork and trinca of veal
250g grilled steak
sliced veal from 400gr
Veal cheek braised in red wine
Ricotta cake with dark chocolate flakes
puff pastry with Chantilly cream and berries
dark chocolate lava cake with vanilla ice cream