Chef Antonio Salvatore has unveiled a new spring menu at La Table D’Antonio Salvatore at Rampoldi Monaco, alongside a significant shift in how guests can experience his restaurant.
The change is straightforward: where the Michelin star restaurant previously offered a single preset tasting menu, guests can now choose how they eat. A full multi-course tasting menu of up to eight courses remains available for those who want complete immersion, but shorter options of two or three courses have been introduced alongside a full à la carte offering. The idea, Salvatore says, is that fine dining should not be a one-size-fits-all proposition.
A menu that announces itself before it begins
Even before the first course arrives, La Table D’Antonio Salvatore signals that this is something different. Each menu is hand-painted and numbered, delivered signed at the end of the meal as a keepsake — a detail that speaks to Salvatore’s deeply personal approach to hospitality. The olive oil on the table carries artwork commissioned by the chef himself, another quiet expression of a creative sensibility that runs through every element of the experience.
On the tasting menu, that creativity announces itself early. A delicate tartlette of parmesan, lemon and green asparagus sets the tone, before a theatrical Monaco egg — one of the kitchen’s signatures — raises the expectation for what’s to come.
Spring on the plate
That expectation is well placed. What follows is a carefully proportioned journey through the season. Freshly churned butter arrives shaped and coloured as the Italian peninsula, divided into sections each carrying a different flavour — a playful, personal flourish that recalls the chef’s roots. Beef tartare topped with osciètre caviar gives way to ravioli filled with loup de mer, then a Breton lobster served alongside a provolone mousse, before the menu turns to a richly satisfying pigeon.
A citrus palate cleanser — lemon granita, arancia jelly and maraschino — cuts through beautifully before a final dessert of white chocolate mousse, lemon confit, citron jelly marshmallow and finger lime, delicate but unmistakably spring.
The menu’s centrepiece is a Menton lemon, which runs as a thread through multiple courses and reflects Salvatore’s broader philosophy: a contemporary Mediterranean cuisine built on absolute respect for local, seasonal produce at its peak.
The signature finale
The meal ends with two of the restaurant’s most memorable flourishes. A chocolate globe arrives at the table with a small wooden hammer — guests are invited to smash it open enthusiastically.
Nearby, an all-chocolate structure styled as catacombs invites diners to reach into its crevices and retrieve an almond white chocolate surprise. Both are theatrical without being frivolous, and perfectly in keeping with a kitchen where imagination is as important as technique.
A setting unlike any other in Monaco
La Table D’Antonio Salvatore occupies the basement of Rampoldi Monaco, a refined and serene space that feels entirely removed from the Principality above it. Tucked below street level, the room has a quiet intimacy that is genuinely rare in Monaco — and that, combined with Salvatore’s commitment to keeping the restaurant open almost year-round, makes it one of the most distinctive dining addresses in the Principality.
The restructured menu format — from a full eight-course tasting to shorter two or three-course options — is designed to bring that experience to a wider range of occasions and a younger, more international clientele, without compromising the standards that earned it its Michelin star.
The spring menu is now available at La Table D’Antonio Salvatore.
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All photo sourced from La Table d’Antonio Salvatore