Recent social media posts
20/06/2026
Our seafood are hand selected - with each supply coming in every other day to ensure maximum freshness.
Check out our new degustation menu by Chef Marco to discover how we use fresh seawater prawns in our dishes. 🦐
Follow us to learn more about our food, our story and our process. ❤️
16/06/2026
At Guccio Ristorante, this is how we start our day. Our setup is done meticulously, with every attention to detail made to make our guets feel comfortable. Each cutlery, choice of decor, wall finishing was handpicked by us.
More than just our food, we take great pride in our beautiful ambience.
Reserve with us via the link in our bio. ❤️
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.
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.
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.❤️
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 ❤️
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.
Address
20 Gemmill Lane
Singapore
069256
To get to the Italian restaurant at Gemmill Lane in Singapore by public transport, take the MRT and alight at Telok Ayer Station or Chinatown Station. From there, walk towards Amoy Street until you reach Gemmill Lane.
If you're driving, take the Central Expressway (CTE) or Ayer Rajah Expressway (AYE) and exit at Maxwell Road. Look for a parking lot near Amoy Street or nearby buildings. Walk towards Gemmill Lane from there.
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 |
Alerts
Be the first to know and let us send you an email when Guccio Ristorante posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Italian restaurants are known for their delicious and authentic cuisine, and Guccio Ristorante in Gemmill Lane, Singapore is no exception. This fine dining establishment offers a menu that is inspired by the rich flavors of Italy, prepared by Chef Marco who has a passion for creating exceptional dishes.
One of the standout dishes at Guccio Ristorante is the Manzo, Wagyu Beef striploin MB 5, which is pan-fried to medium rare perfection and served with seasonal white asparagus. This dish is available on their à la carte menu and is sure to impress even the most discerning palate.
For those looking to indulge in fresh produce, Guccio Ristorante also offers a rendition of White Asparagus dishes that are simply divine. The premium quality of this fresh produce shines through in every bite, making it a must-try for any food lover.
Another signature dish that should not be missed is the Cold Pasta Angel Hair with spicy tomato and fresh Hokkaido scallops served with 10g of Russian Oscietra Caviar. This dish perfectly balances sweet and spicy flavors with acidity and nutty mineral taste from the caviar. Pair it with a bottle of Champagne Billecart-Salmon Brut Rose’ to elevate your dining experience.
Overall, Guccio Ristorante offers an exceptional Italian fine dining experience that will leave you wanting more. Book your table now at [email protected] or call them at 8799 1538 to savor their inspired food and be transported to Italy.
