A meeting place, a must for the gourmets, a true reference. For 80 years, Rampoldi has been welcoming celebrities, food lovers and all those who appreciate the Italian art of living. Nestled in the very heart of Monte-Carlo, just a few steps away from Casino Square, this elegant and hospitable restaurant has distinguished itself through the quality of its cuisine, earning it a Michelin star.
“Rampoldi’s longevity, success and achievement are rooted in a certain art of living, well appreciated by generations of loyal customers, my own family and myself included.” That’s how Prince Albert II prefaced the book dedicated to Rampoldi’s 75th anniversary.
It all started with Louis Rampoldi, an Italian immigrant working as a cook at the Hôtel de Paris. Confident with this exceptional experience, he then opened his own place. Monaco’s very first Italian restaurant, Rampoldi, was thus born in 1946, on Avenue des Spélugues. Its Dolce Vita allure quickly took over, with celebrities flocking to sample its generous and vibrant cuisine. Over the years, the enthusiasm only grew stronger. These days, Rampoldi is a must-visit for all food lovers and gourmets.
Stardom truly came, however, in 2020, shortly after the arrival of Antonio Salvatore (see the interview). This young, meticulous chef deeply cherishes his roots and the fundamentals of Italian cuisine. Originally from Matera, a small town in the Basilicata region of southern Italy, he has retained the spirit of this scenic land where, for centuries, it took hard work and great perseverance to even survive. Carved into the mountainside, the famous cave dwellings, the Sassi, are still bearing witness to the courage and tenacity of his people.
Antonio Salvatore was awarded his very first Michelin star just four months after taking over the restaurant. He has managed to transform a former cigar cellar into a gastronomic haven with just a few tables available for a unique culinary experience.
“La Table d’Antonio” is thus designed to delight the most discerning palates in an intimate and refined setting. Crowned by its first star in 2021, this initiative is described by the Michelin Guide as: “A corner of Italy recreated in a Franco-Italian restaurant, with a luxury touch typical of the Principality (Carrara marble and Murano glass lamps). A young enthusiastic chef is producing an authentic Mediterranean cuisine, attending to every dish, from the ravioli to the ice cream”.
“I’m Italian, true to my identity.”
The Chef is indeed keeping a close eye on everything, even if he never ceases to emphasize that his success is that of the entire team. “The Michelin star is our common achievement. You can’t do anything alone.”
The small producers he discovers in the hinterland, on the Riviera or in the south of Italy are also crucial in supplying the restaurant with exceptional produce. This is the first—and essential—step in creating season-inspired menus, complemented by traditional dishes, revisited but true to their essence.
“What really makes a difference is the choice of simple, fresh and flavourful cuisine. I go to the markets in Ventimiglia, San Remo, Menton, and of course, La Condamine in Monaco. Our local produce is incredibly versatile. You can find anything here, an abundance of fresh produce, and of course, plenty of fish. An elite terroir is thus the first step towards excellence.”
Staying true to himself, Antonio Salvatore is drawing on both Alpine and seaside inspirations. “I am Italian, and in spite of blending many flavours, I respect tradition. Adding a touch of modernity to the great classics, I would never betray Italian cuisine, now inscribed on UNESCO’s Intangible Cultural Heritage list!”
Since last year, indeed, and for the first time, its gastronomy in its entirety has been classed as UNESCO’s Intangible Cultural Heritage. This is certainly due to its authenticity, rooted in unchanging rules: high-quality, minimally processed products, masterful cooking techniques and a deep commitment to seasonality.
These are precisely the Chef’s requirements, who confides: “I’m a chameleon… Adapting to the new generation, I understand the evolution of preferences. But history is the base, with the taste remaining fundamental.”
A Few Questions to the Chef
HM: This year, Rampoldi is celebrating its 80th anniversary. This is one of the oldest restaurants in Monaco. What does this extraordinary heritage mean to you?
Antonio Salvatore: The Tip Top restaurant, also part of our group, is indeed the oldest restaurant in Monaco. Such a long-standing heritage implies an immense responsibility. Being a chef of an institution like Rampoldi is carrying a part of Monaco’s history, a unique country, rich in culture and exacting standards. I am deeply honoured to be sharing this art of living, this passion for fine food shining far beyond the Principality, both in France and internationally. As Rampoldi is perceived worldwide as a true Monaco gem, expectations are very high. It embodies a timeless charm, blending old-world elegance and modernity, in a world that is constantly evolving.
HM: Over the decades, Rampoldi has undergone profound changes in its gastronomy and culinary culture. How has its cuisine actually evolved over the years?
Antonio: Originally, Rampoldi was a large, traditional Italian restaurant. Today, it has become a genuine brand, with its locations in Monaco and New York. The cuisine has evolved towards a contemporary Mediterranean identity, open to international influences, while remaining true to its roots. This culinary evolution culminated in “La Table d’Antonio” Salvatore, awarded a Michelin star.
HM: What new ideas have you personally brought to the menu and its overall concept since you took over the restaurant?
Antonio: Rampoldi remains a house of gourmet delights. Family-friendly and welcoming, but also vibrant and festive, it is suitable for a business clientele. I always wanted to stay very close—going out to the dining hall, talking to the customers, taking their feedback and adapting the menu to their expectations. I also attach great importance to passing on knowledge, integrating many young talents into the group, to make the company evolve while respecting its identity.
HM: Do you have a signature or a favourite dish on the menu? How does it best reflect your vision for the restaurant?
Antonio: Yes, I definitely do: scallops with cauliflower, vanilla, Burgundy truffle and fresh porcini mushrooms. This dish perfectly embodies my vision: an Italian base, enhanced by French gourmandise. The truffle brings nobility, the vanilla delicacy, with the cauliflower texture creating a subtle harmony. It’s a dish of balance, precision and emotion.
HM: What do you have in mind for this 80th anniversary? Any special menus, signature events, collaborations with special guests or surprises for your loyal customers?
Antonio: Above all, we wish to celebrate it with Rampoldi’s heart and soul: our loyal customers, our friends and our partners. Festive moments are planned, as well as a symbolic surprise to stay as a lasting memento of this exceptional anniversary… we are keeping it secret for now.
HM: Behind every chef, there’s a personal story. Could you take us back to the very start of your culinary journey? When did you first feel that cooking was your calling?
Antonio: From a very young age, I was drawn to all forms of creativity: music, art, self-expression, in general. But what has always profoundly resonated with me, is sharing.
I come from southern Italy, from a very traditional culture where the table is a sacred space. That’s where we talk about the day, about life, where we share simple but heartfelt homemade dishes. After my first years at the culinary school, I understood it was my path. Gastronomy is an endless journey, and the table is a place where everything can be shared.
HM: After so many years of service, there must be some unforgettable moments. Could you share a few?
Antonio: I had a pivotal experience when I was 19. A man I didn’t know asked me to sample my cooking. I then prepared a takeaway meal—lasagna and tiramisu—served in beautiful ceramic boxes. He was deeply moved by my attention and its presentation. A few days later, he offered me a job working for him in Marbella and Syria. I only later discovered he was a sheikh. This experience taught me that respecting your values, simplicity and attention to detail may often open any door. It’s not the money or status that counts, but humility and passion.
HM: What do you think is an essential quality that earned you this Michelin star?
Antonio: I don’t believe there’s just one quality. It’s a combination of a few: believing deeply in your project, your team and your environment. To achieve great standards and Michelin-recognized culinary excellence it takes perseverance, sacrifice, teamwork and a lot of sharing.
