Eighty Years of History, A New Season of White Truffle
An enduring Monte-Carlo institution celebrates eight decades at the heart of the Principality, while Chef Antonio Salvatore marks the occasion with a seasonal tribute to the prized white truffle of Alba.
There are restaurants that become part of a city’s identity, their history unfolding alongside that of the people, personalities and generations who pass through their doors. Rampoldi is one of them. Founded in 1946, this celebrated Monte-Carlo address has spent eight decades at the centre of the Principality’s social and gastronomic life, welcoming an international clientele and maintaining its place among Monaco’s most recognisable dining institutions.
On 15 October 2026, Rampoldi marked its 80th anniversary with an evening that brought together members of Monaco’s social scene, long-standing friends of the restaurant and international guests. Among those attending was H.S.H. Prince Albert II of Monaco, whose presence reflected the longstanding relationship between the establishment and the Princely Family.
Music and gastronomy provided the evening’s defining notes. The unmistakable, deep-toned voice of Italian soul and jazz singer Mario Biondi set the atmosphere, while Chef Antonio Salvatore was responsible for the culinary experience. Producers and suppliers were also invited to introduce their products to guests, bringing into the spotlight the people and craftsmanship behind the ingredients that shape the restaurant’s cuisine.
The anniversary held particular significance for Salvatore. 2026 marks ten years since he took charge of Rampoldi, as well as his 40th birthday. Since arriving in Monaco in 2016, the chef has developed a distinctive gastronomic identity, opening La Table d’Antonio Salvatore in 2020, which has held a Michelin star since 2021, and subsequently extending the Rampoldi name across the Atlantic with the opening of Rampoldi New York in 2023.
Eight decades after its foundation, the restaurant is therefore entering a new chapter, balancing its historic identity with a contemporary interpretation of fine dining. And, appropriately for the time of year, the next celebration takes place at the table.
The White Truffle of Alba Takes Centre Stage
Just a few weeks after the anniversary celebrations, Rampoldi introduced its first seasonal menu dedicated entirely to the white truffle of Alba. Available for a limited period, the six creations conceived by Chef Antonio Salvatore place the Tuber magnatum Pico at the heart of an autumn gastronomic experience.
Among the most coveted ingredients in haute cuisine, the white truffle is a product of extraordinary rarity. Unlike cultivated varieties, it cannot be reliably grown and must be found in the wild, in the woodlands of Piedmont. Its short harvesting season, from autumn into winter, and its unmistakable aromatic intensity make it one of the most anticipated pleasures of the gastronomic calendar.
At Rampoldi, Salvatore has chosen an approach that allows the ingredient to speak for itself. Rather than surrounding it with elaborate preparations, the chef builds each dish around a carefully considered combination, giving the truffle the space and attention it deserves.
The menu opens with fried eggs and white truffle, a deceptively simple pairing that remains one of the most satisfying ways to appreciate its fragrance. A seasonal mushroom salad follows, accompanied by Parmesan shavings and hazelnuts, while a meat tartare with a concentrated Parmesan dressing offers a more robust interpretation.
The undisputed highlight for lovers of Piedmontese cuisine is the tagliolini, a classic regional pairing for white truffle. The menu then moves towards more substantial creations: turbot fillet served with leek vichyssoise and a Port wine reduction, followed by beef fillet with a rich meat reduction.
For those wishing to intensify the experience, additional white truffle can be ordered by the gram and added to each dish.
It is an approach that reflects Salvatore’s culinary philosophy, in which luxury is measured through the quality of the ingredients, the precision of the preparation and an appreciation of detail, rather than sheer extravagance.
A Monte-Carlo Tradition, Looking Ahead
There is a certain significance in the timing of this new menu. In a city where restaurants, hotels and private clubs have long played an essential role in social life, Rampoldi has witnessed the evolution of Monte-Carlo across eight decades. Its anniversary celebrates that continuity, while its latest seasonal offering demonstrates the importance of keeping the experience at the table alive and evolving.
From an evening shared with Prince Albert II and the unmistakable sounds of Mario Biondi to the delicate aroma of freshly shaved white truffle, Rampoldi continues to bring together two defining aspects of Monte-Carlo: a distinctive social culture and a genuine appreciation of gastronomy.
Eighty years on, the story continues, one season and one memorable meal at a time.
