Guccio Ristorante

Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.

We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.

Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.

For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.

The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.

To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.

The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.

Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.

We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.

Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.

For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.

The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.

To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.

The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.

Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.

We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.

Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.

For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.

The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.

To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.

The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.

Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.

We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.

Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.

For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.

The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.

To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.

The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.

Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.

We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.

Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.

For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.

The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.

To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.

The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.

Pretty dish and I was in the mood for some duck!