Gambero Rosso – red prawn in Italian – brings the very best in Italian cooking to the heart of Falkirk. We say “brings”: brought might be a better word, as their chef, Antonio Pallucci, has been at the forefront of the Italian restaurant scene in Scotland for over 35 years. His menu is packed with favourites from the bel paese, which, when combined with the refined and stylish atmosphere, the welcoming staff and the perfect location (right along Grahams Road and easily accessed by Falkirk Grahamston railway station) makes Gambero Rosso the only place to go if what you’re hankering for is an Italian restaurant in Falkirk. Book a table now and head on over to Burnbank Road to guarantee you and your family or friends a superb night out.
Italian food in Scotland has a long and storied history. Ever since the first migrants came to the country over 100 years ago – well, we’ll give you the Romans, but the more recent arrivals – they have made the catering industry part of their bailiwick, and Stirlingshire is no exception. If we’re talking about Italian restaurants in Falkirk, then we’re talking about Gambero Rosso, where Antonio Pallucci has crafted a menu down on Burnbank Road that takes in the very best of la bella Italia, from the very tip of the boot in the south to the heights of the Alps in the north. Let us talk you through a few of the specialities that you’ll encounter when you cross the threshold at Gambero Rosso.
In keeping with the name of the restaurant, the starters include plenty of Gambero Rosso – red prawns – and seafood dishes. Go for the prawns with crispy lettuce and Marie Rose sauce, the smoked salmon stuffed with prawns or steamed mussels to start, then follow it up with some fruitti di mare, half a lobster or a few surf clams with garlic and olive oil. Non-seafood fans will not be disappointed either: there are plenty of pasta dishes and pizzas to go around, as well as meat and fish to boot. Book a table and wander over to Burnbank Road in Falkirk town centre for an Italian restaurant to remember.