Most-loved dishes
AI summary of what 2 dish mentions say about the food
“This squid 'tagliatella' is cooked sous-vide at low temperature, served on an algae custard, topped with smoked eel caviar, oyster herb, sea fennel, and finished with a double chicken consommé. The knife work on the squid is incredible—look at how it's cut. It gives me the sensation of al dente pasta. The chicken consommé is delicious, and together it's perfect. The squid absorbs the broth well, and the dish maintains the chef's delicate hand—savory but never invasive. You can eat it, savor it, then do scarpetta. Beautiful.”
What creators say
1 creator has covered Gabbiano 3.0. Most active: Piattoriccomicificco
- PiattoriccomicificcoLoved
⭐️ GABBIANO 3.0 - MIGLIOR MENU DEGUSTAZIONE sotto i 100 EURO 💶 by Chef Alessandro Rossi · @ 00:36
Il Gabbiano 3.0 in Marina di Grosseto offers a surprising Michelin-starred experience with creative dishes, a stunning sea view, excellent wine pairings, and a unique dessert trolley, all at a surprisingly reasonable price.
Dishes mentioned
- Panino Gourmet
Gambero Rosso dell'Argentario con Gaspaccio di Pomodorini
This red shrimp from Argentario is served raw with a gazpacho of cherry tomatoes from the garden—peach tomato, currant tomato, and yellow tomato—plus watermelon, and a foam made with shallot, ginger, and zigoli (a type of almond that grows underground and tastes like coconut). The gazpacho is a concentrated vegetable flavor, very marine, well accompanied. The shrimp has a nice consistency—you have to cut it, but then it's creamy and melts in the mouth. I recommend using the focaccia for scarpetta, it's amazing. My only note: I'd add a bit of alcohol, but I respect the sommelier's choice.
Tagliatella di Calamaro su Crema di Alghe
This squid 'tagliatella' is cooked sous-vide at low temperature, served on an algae custard, topped with smoked eel caviar, oyster herb, sea fennel, and finished with a double chicken consommé. The knife work on the squid is incredible—look at how it's cut. It gives me the sensation of al dente pasta. The chicken consommé is delicious, and together it's perfect. The squid absorbs the broth well, and the dish maintains the chef's delicate hand—savory but never invasive. You can eat it, savor it, then do scarpetta. Beautiful.
- Pici Estivi con Salsa Verde e Conchigliacei
- Carrello dei Dessert
