Guccio Ristorante

Guccio Ristorante �Savouring inspired food. Italian Restaurant

Be transported
� Italian Fine Dining by Chef Marco

https://www.guccioristorante.com/reservations

https://www.guccioristorante.com/menus

https://www.guccioristorante.com/

Full Blood Wagyu MB6 - selected for its marbling, prized for its balance. At Guccio Ristorante, we source for the highes...
11/06/2026

Full Blood Wagyu MB6 - selected for its marbling, prized for its balance. At Guccio Ristorante, we source for the highest quality of produce.

The delicate marbling woven throughout the striploin melts gently during cooking, creating the tenderness and richness that makes Wagyu so distinctive. Full Blood Wagyu is particularly valued for producing abundant, finely distributed marbling throughout the meat.

Rich without being heavy. Tender without losing texture.

Find it in our degustation menu, where we serve it with seasonal vegetables and mustard jus.

Here is where we create each menu - with focus, precision, and complete control of every detail.Using on only the best i...
09/06/2026

Here is where we create each menu - with focus, precision, and complete control of every detail.

Using on only the best ingredients in the market, this is where the menu takes shape: tasting, adjusting, refining - until every plate feels just right.

Behind each course is repetition, patience, and a standard that doesn’t shift. A quiet intensity before service begins.

Introducing Chef Marco’s new 5-course degustation menu - a refined journey through Italy, built around premium ingredien...
02/06/2026

Introducing Chef Marco’s new 5-course degustation menu - a refined journey through Italy, built around premium ingredients, handmade craftsmanship, and authentic flavours. 🇮🇹

From delicate seafood to handmade pasta and carefully sourced produce, each course is designed to bring together tradition and technique for a refined dining experience.

• New Zealand prawn carpaccio, green pea purée & Oscietra caviar
• Scottish blue lobster, bisque & green asparagus
• Handmade spaghetti alla chitarra with duck ragout & 24-month Parmigiano
• Full Blood Wagyu striploin with white asparagus & baby artichokes
• Raspberry dessert experience, or a premium Italian cheese selection

Join us for your next meal. Reservations via link in bio. ❤️

28/05/2026

EP 11: RAVIOLI

avioli, made the way it should be — by hand, in our kitchen.

Chef Marco and Alvis take you through it step by step, filling and sealing each piece with care. No machines, no shortcuts — just time, focus, and repetition.

Inspired by *Ravioli del Plin*, this is our own take on a classic from Piedmont — small folds, rich filling, and all about precision in the handwork.

Stuffed with slow-braised veal, finished with Taleggio fondue and toasted Bronte pistachios — simple ingredients, brought together properly.

Let Chef Marco and Chef Alvis take you through the process of how we make this special dish here.🍝

Share this video with your friends! Have your next dinner with us - reservations via the link in our bio.❤️

As a classic Italian fine dining restaurant, we take pride in making all our pasta ourselves.An Italian tradition we hol...
26/05/2026

As a classic Italian fine dining restaurant, we take pride in making all our pasta ourselves.

An Italian tradition we hold close, and one we are proud to carry forward - simple in nature, but exact in ex*****on. We want to make sure that our diners enjoy our pastas fresh and cooked to the perfect texture.

Check out the step-by-step process of how we make our ravioli!

21/05/2026

EP 11: JUNIOR SOUS CHEF

Around the kitchen, Alvis is known as the pasta maker — though he is really Chef Marco’s right hand man.

Working side by side through every service, every adjustment, every detail, Alvis has learned that good cooking comes from patience, consistency, and being meticulous in even the smallest things.

In this video, he shares how the kitchen has shaped the way he works - not just as a cook, but as a person.

Quietly dependable and deeply committed to the craft, Alvis is a big part of what happens behind every plate at Guccio Ristorante. Come by to try our handmade pasta, and say hi when you see him!

Watch our next video to see his favourite type of pasta, the ravioli, is created here ❤️

Introducing the Ravioli:Handmade ravioli, prepared fresh in our kitchen each day.Stuffed with slow-braised veal and fini...
19/05/2026

Introducing the Ravioli:

Handmade ravioli, prepared fresh in our kitchen each day.

Stuffed with slow-braised veal and finished with Taleggio cheese fondue, this dish brings together richness, texture, and depth in a way that feels unmistakably Northern Italian.

Toasted pistachios from Bronte add a final layer — nutty, fragrant, and prized for their intensity and colour, thanks to the volcanic soil of Sicily where they’re grown.

Rich and deeply savoury, balanced by the gentle sharpness of Taleggio and the crunch of warm pistachios in every bite.

Come try it out soon ❤️ Reservations via link in bio.

16/05/2026

EP 10: SPAGHETTI ALLA CHITARRA

A spring ingredient, and a pasta with its own story. 🌱

Spaghetti alla chitarra is made using a traditional tool strung with thin metal wires - almost like guitar strings - which press the pasta dough into its signature square strands. That’s where the name “chitarra” comes from: the Italian word for guitar.

Chef Marco pairs it with seasonal white asparagus and green pea purée — fresh, delicate flavours that only canbe found this time of year. Come by our restraurant and try it soon ❤️









Introducing the ‘SPAGHETTI ALLA CHITARRA’:Named after the traditional “chitarra” tool used to make it — a wooden frame s...
14/05/2026

Introducing the ‘SPAGHETTI ALLA CHITARRA’:

Named after the traditional “chitarra” tool used to make it — a wooden frame strung with metal wires like a guitar — this pasta is pressed by hand into thick, square-cut strands that hold sauce beautifully.

Here, Chef Marco brings it together with sweet green peas and white asparagus, one of spring’s most prized ingredients.

Watch our next video to see how he puts this dish together ❤️









09/05/2026

GUCCIO STORIES: EP 9

Meet Anna - our bartender and server who is always bringing a little more energy into the room at Guccio Ristorante.

She’s the one to ask when it comes to what you’re drinking - whether it’s a wine pairing that fits just right, or something a little more fun to start the night.

In this video, she’s making one of her go-tos: the Limoncello Spritz - bright, refreshing, and exactly how an evening should begin.

Bubbly, sharp, and always a step ahead - you’re in good hands with Anna. 🍋🥂

Try ordering this aperitif on your next visit! See you at our restaurant soon. ❤️

A taste of home, the Italian way.Artichoke, lovingly stuffed with mint, parsley, breadcrumbs, EVOO, and Pecorino Romano ...
05/05/2026

A taste of home, the Italian way.

Artichoke, lovingly stuffed with mint, parsley, breadcrumbs, EVOO, and Pecorino Romano Buccia Nera - simple, rustic, and full of warmth in every bite.

The kind of dish that feels like it’s been passed down for generations.

The dish is only available for this season. Come try it out soon ❤️









02/05/2026

EP 8: THE ARTICHOKE

The beautiful artichoke, Chef Marco’s way.

Inspired by his mum’s favourite dish, this reel shows how he transforms a humble ingredient into something beautifully refined.

And speaking of mums - celebrate Mother’s Day with our special menu. Check out our last post for more details!

Reserve your table early. ❤️









The artichoke has arrived!Grown from a thistle plant native to the Mediterranean, what we eat is the unopened flower bud...
28/04/2026

The artichoke has arrived!

Grown from a thistle plant native to the Mediterranean, what we eat is the unopened flower bud, harvested just before it blooms.

Once cooked, it transforms completely — the outer leaves soften while keeping a slight bite, but the heart becomes tender, almost creamy, with a delicate, melt-in-the-mouth texture.

Watch our next video to see how Chef Marco prepares it😉





This Mother’s Day, we’re setting the table a little differently. 🍷On 10 May, join us for a sharing brunch inspired by Ch...
22/04/2026

This Mother’s Day, we’re setting the table a little differently. 🍷

On 10 May, join us for a sharing brunch inspired by Chef Marco’s mother’s recipes - beginning with a carving station of Parma ham, alongside burratina, akami tuna carpaccio, oysters, and white asparagus.

The table then moves into heartier plates - homemade tortelli stuffed with crab, slow-braised ossobuco, and roasted prawns - before ending on a sweet note with our signature tiramisu, raspberry financier, and a seasonal fruit tart.

A generous, family-style spread, the kind of meal that’s meant to be shared, just as Italian dining has always been.

Seats are limited. Reserve your table now.

Bookings via link in bio. ❤️









17/04/2026

GUCCIO STORIES: EP 7

A fleeting ingredient, only here for a short moment.

Zucchini flowers - delicate, seasonal, and so rarely seen in Singapore, are one of spring’s quiet luxuries, prized for their soft texture and subtle sweetness.

At Guccio Ristorante, Chef Marco prepares them simply: gently stuffed with ricotta, gratinated until golden, and finished with tomato coulis and sun-dried tomatoes.

Crisp on the outside, soft and rich within — a balance of texture and flavour that speaks for itself. Watch it for yourself in this video!

Available for a limited time. Come by to try it soon. ❤️

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Welcome to Guccio Stories, a new content series where we uncover the inspiration, craft and people that make Guccio Ristorante what it is today. Follow us to keep watching ❣️ 🇮🇹









The zucchini flower - beautiful, seasonal, and highly perishable. A true expression of how precious fresh ingredients ca...
14/04/2026

The zucchini flower - beautiful, seasonal, and highly perishable. A true expression of how precious fresh ingredients can be.

It comes from the zucchini plant, a summer squash first cultivated from ancient varieties in the Americas over 7,000 years ago, before being refined into the form we know today in Italy.

Each flower blooms for only a short window, appearing just weeks after the plant begins to grow, and must be carefully harvested at the right moment before it fades.

Grown under warm sun and dependent on natural pollination, the plant produces both male and female flowers - the former often prized in the kitchen for their delicate texture and subtle flavour. 🌼

Stay tuned to watch how Chef Marco prepares it! Our next video is coming this week ❤️





10/04/2026

GUCCIO STORIES: EP 5

Meet Jessica - the smile that welcomes you in, and the one that stays with you long after.

Four years with us at Guccio Ristorante, she’s come to know all about the menu and the people who walk through it.

Whether it’s your first visit or your fifth, you’re in steady hands - thoughtful, attentive, and always one step ahead when it comes to guiding your experience. If you’ve ever wondered what to order, chances are Jessica already knows.

Say Ciao to Jessica the next time you come! See you at our restaurant soon. ❤️

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Welcome to Guccio Stories, a new content series where we uncover the inspiration, craft and people that make Guccio Ristorante what it is today. Follow us to keep watching ❣️ 🇮🇹





We have finally gotten hold of our rare White Asparagus, all the way from Netherlands!Grown underground to keep its deli...
07/04/2026

We have finally gotten hold of our rare White Asparagus, all the way from Netherlands!

Grown underground to keep its delicate flavour, it’s softer, sweeter, and more refined than the usual green. No bitterness, just a clean, buttery finish.

This is an ingredient that is only around for a short season, visit our restaurant soon to have a taste of it! ❤️

06/04/2026

Last Thursday, we brought together a 5-course pairing that paired with two expressions of iconic Italian winemakers . ✨

The room was alive with conversation, curiosity, and shared discovery - a celebration of Italian wine, culture, and the stories behind every bottle. Thank you to every guest who joined us on this amazing night!

Follow us to keep updated with our hosted events, we hope to see you at our next one! ❤️





Introducing the ‘ASPARAGI’:White asparagus at its sweetest, layered with a warm Taleggio fondue that melts into every bi...
03/04/2026

Introducing the ‘ASPARAGI’:

White asparagus at its sweetest, layered with a warm Taleggio fondue that melts into every bite. The veal jus adds depth, the parsley oil cuts through with freshness, and the sous vide egg brings it all together - rich, silky, and perfectly balanced.

This special dish returns to our menu only during Spring season. Catch it while you still can!

See you at our restaurant very soon. ❤️

31/03/2026

GUCCIO STORIES: EP 4

Spring is here, and so is white asparagus season!

White asparagus is a special ingredient that is almost exclusive to the season of spring. Contrary to its common green counterpart, this white version is known for being sweeter and more tender.

Watch Chef Marco transform this simple ingredient into a well-rounded, flavoursome dish!

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Welcome to Guccio Stories, a new content series where we uncover the inspiration, craft and people that make Guccio Ristorante what it is today. Follow us to keep watching ❣️ 🇮🇹

Introducing the ‘POLIPO’:Chef Marco’s signature poached and pan-seared Mediterranean octopus, seasonal vegetables, ‘salm...
27/03/2026

Introducing the ‘POLIPO’:

Chef Marco’s signature poached and pan-seared Mediterranean octopus, seasonal vegetables, ‘salmoriglio’ dressing.

Enjoy the flavours of the Mediterranean sea in one dish. This dish is so popular that it stays on our menu throughout the year, even though we evolve our menu with the season.

(Hint: Stay tuned to see our new menu for the next season!)

Like and share this with your friends ❤️

25/03/2026

GUCCIO STORIES: EP 3

Our Polipo (Octopus in Italian) is our bestselling dish - Mediterranean octopus sous vide for a few hours, then pan-fried to give that roasted charcoal taste on the skin while the inside stays tender and fragrant.

Watch Chef Marco share his grandfather’s method to tenderize the octopus! 🏖️

Come taste it for yourself and find out why this is our diners’ favourite ❤️

-
Welcome to Guccio Stories, a new content series where we uncover the inspiration, craft and people that make Guccio Ristorante what it is today. Follow us to keep watching ❣️

At Guccio Ristorante, you don’t need a special occasion to enjoy our signature Tiramisu.A traditional recipe by Chef Mar...
23/03/2026

At Guccio Ristorante, you don’t need a special occasion to enjoy our signature Tiramisu.

A traditional recipe by Chef Marco’s mother, our beloved Tiramisu is made with the finest Italian ingredients, and made without alcohol so that your children can enjoy it too ❤️

P.S. Swipe to the end to see us featured on Tatler Dining, hailed as one of the best Tiramisu in Singapore!

Address

20 Gemmill Lane
Singapore
069256

Opening Hours

Tuesday 11:30 - 14:30
18:00 - 23:00
Wednesday 11:30 - 14:30
18:00 - 23:00
Thursday 11:30 - 14:30
18:00 - 23:00
Friday 11:30 - 14:30
18:00 - 23:00
Saturday 18:00 - 23:00
Sunday 11:30 - 14:30
18:00 - 23:00

Telephone

+6587991538

Website

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