Guccio Ristorante

Guccio Ristorante Singapore offers an Italian dining experience like no other. Housed in the stunning, sleek surrounds of Club Street on Gemill Lane, Guccio Ristorante is the brainchild of Executive Chef Marco Guccio. Priding himself on taking people on a culinary journey, the food offering at this popular Singapore restaurant encompasses all our favourite aspects of fine dining with homemade, hearty food. The decor is minimal, allowing the incredible food offering to do the talking, and boy, does it talk! Colourful food presentation and complex textures contrast with each other, and you’ll experience a flavour explosion like no other when the work of art is consumed. An otherworldly experience!

So we’ve already established that dining at Guccio Ristorante Singapore is a very special experience, but we haven’t really gotten into the nitty-gritty yet. You see, the skilled team at Guccio Ristorante on Gemill Lane, Club Street have put a lot of time, effort and love into their Italian food offering, and it shows. Guests at this swanky Club Street establishment will get taken on a seasonal journey across the various regions of Italy, with fresh produce representing the very best of fertile Italian land and sea. As a result, the seasonal menu changes regularly so you never know exactly what to expect at Guccio Ristorante Singapore – but we promise you that it will be absolutely delicious!

If you’re planning a visit to Guccio Ristorante, may we suggest firstly that you go with people you enjoy sharing food with, because with a menu this enticing you’re going to want to try as many dishes as humanly possible. A few standout menu items include the raw Sicilian red prawns from Mazara, green pea coulis, lemon scented buffalo ricotta and the Mediterranean monkfish with sautéed baby artichokes and purple cauliflower cream. If you really feel like treating yourself, we highly recommend the seasonal degustation menu with wine pairings. A true delight! Advance booking is essential, so consider yourself warned.