Rampoldi has entered the Michelin Guide of France to represent good food, and the use of high quality products.
This mention in the most authoritative guide in the world consolidates the value of the historic Monegasque place, rewarding the commitment of chef Antonio Salvatore to his cuisine.

Here are the words that the Michelin Guide reserves for Rampoldi:
“The Franco-Italian restaurant, represented by Carrara marble and Murano lighting, has opted for just the right amount of Monegasque bling. The enthusiastic young chef signs authentic Mediterranean dishes and everything is homemade, from ravioli to ice cream.”

We are reopening because we have always been passionate about challenges. As soon as the government of the Principality gave the green light to a new beginning for the restaurant industry, we told ourselves that we could not keep you waiting any longer. Mark this date because very little is missing: Thursday 4 June is the beginning of a wonderful new adventure to be enjoyed together. You will find us welcoming you with the kind of smile that illuminates the eyes and the desire to make you feel good that characterizes us, but that now has an even more special, more intense flavor.
What has changed then? We have reorganized ourselves, in the kitchen and in our spaces, indoor and outdoor, to respect all the precautions that will make you have lunch and dinner safely. Starting with the professional sanitization of environments and equipment and the targeted training of our staff.
For us who have made the history of Monte Carlo with more than seventy years of gourmet hospitality, the emotion is limitless. Come and visit us soon, we can’t wait to share it with you!

The international food and wine press and many fine dining sites follow and appreciate our restaurant. In midsummer, we recommend reading two reports: the article in English published in Discover Southern Europe and the French story published by gourmetsandco.com  to find out more about this iconic venue of Monte Carlo, the favourite of Princess Grace Kelly, along with the dishes you can’t miss if you have the opportunity to have lunch or dinner here and the secrets of a chef like Antonio Salvatore who put his Lucan soul into every course.

From the complete restyling of the location to the magical fusion of Italy and France in the many Monegasque proposals, everything seems an invitation to rediscover the charm of being together at the table in the name of savoir-vivre.