Rampoldi offers the best Italian and French cuisine served in true Monte Carlo style with the privacy and privileges of an exclusive club.
It celebrated 70 years at the end of 2016 and now it shows the world in his new role. Rampoldi, temple of taste and always attracted Monegasque preferred place by high-society around the world, inaugurates a new era with the architectural redesign, the opening of two environments of pure entertainment and a young but established executive chef, Antonio Salvatore. Chose to raise levels of refined finesse Mediterranean vein, with Italian and French accents, which has always been the hallmark of Rampoldi brand, the chef offers a luxurious cuisine based on ingredients selected from local producers and enhanced through the harmony of combinations. The rooms have been renovated instead breaking down the boundaries between kitchen and dining room to make guests feel participants in the creative process of the dishes. The main hall, inspired by the Belle Epoque, creates the right atmosphere thanks to the warm tones of marble and wood, ceiling decorations, the archways mirror the walls and
comfortable dove gray leather seating that have updated the design of the restaurant without making him miss the unmistakable charm of the old Rampoldi. Starting in June, in front of the restaurant it will be also equipped the removable terrace overlooking the beautiful surroundings of the Principality. In the dehors, heated and fitted with the same sophistication of the interior, the chef’s delicacies are served every day of the year; only except the month of May, when the terrace is dismantled to allow the passage of the Grand Prix. In winter, the indoor cocktail bar at the restaurant becomes the point of elite meet to sip drinks in an atmosphere of conviviality. Two new areas were opened to public in the basement: the smoke-room and lounge music. Accompanied by a hundred boxes of ownership, the cigar club is available exclusively to members, to enjoy the pleasures of tobacco in an intimate and reserved dimension.
Photo Credits @Paolo Picciotto
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