The Mood Is Food

SUMMER IN MONACO isn’t just a season—it’s a state of mind. The moment the Grand Prix cars roll out, Monaco shifts gears. That’s when summer really begins for me. This year, it all feels a little different: tourists are arriving in new patterns, locals are sticking around longer, and the energy has changed. It’s fresh—and that’s exactly what I wanted to bring to Rampoldi this season: a new mood, something elegant but alive.

 We launched the terrace right after the Grand Prix. It’s one of my favorite times of the year—setting the tone for the months ahead. This time, I wanted to go beyond beautiful table settings or a good wine list. I wanted to create an atmosphere, a full experience. That’s where Isabel Fargnoli came in.

Isabel is a Monaco-born stylist with Italian roots, just like me. We’ve been working together quietly for a while, but this summer, we went all in. Together, we brought a touch of the Amalfi Coast to Monte Carlo—clean whites, bold reds, and that elegant Italian style with a bit of Monaco attitude. It sets the mood. And in Monaco, mood is everything.

Of course, nothing speaks louder than the food. At Rampoldi, we change the menu every season—new ingredients, fresh ideas, but always the same soul. This summer, it’s all about lightness and freshness. Think gazpacho with garden vegetables, red prawns from Sicily, clams from Puglia, and fish from nearby Menton. Tomatoes are in my DNA—they show up in classics like Spaghetti Pomodoro or a simple tomato salad with burrata. Simple, essential, unforgettable.

Running both Rampoldi and La Table d’Antonio keeps me and the team sharp. It’s like having one restaurant inside another. We use the same high-quality produce but create different dishes. La Table is more “gourmand.” So, for example, instead of a gazpacho with garden vegetables, we might add watermelon or raspberries for something more refined.

Some of my team have been with me for over eight years. Others are brand new. You need both—experience and fresh energy, motivation and pressure. That’s how you grow. I believe this: you only have one life. You should live it fully—and share what you’ve been given. Whether it’s food, creativity, or just a good experience, you give it to others.

Social media, especially Instagram, has changed everything. In this business, it’s not just about cooking anymore—it’s about identity. Everyone’s online. It’s a tool, but you have to use it honestly. I post for the restaurant, not for family. No filters, no perfect poses—just the reality. Because when people walk into Rampoldi, I want it to match what they saw online. If it feels completely different, they’ll be disappointed—and that’s the worst thing you can do.

Some people treat restaurants like fashion trends. One season it’s a white T-shirt, the next it’s green—and when it’s out of style, it’s gone. But that’s not how you build a restaurant. You need consistency, short term and long term. Everyone’s doing the same thing on Instagram, but your identity has to be stronger than the mood of the moment. You need to be authentic.

This summer, the crowd in Monaco is changing. Fewer Russians and Ukrainians. More Americans, Europeans, and some Chinese guests starting to return. Around a third of our guests work here, half are local residents, and the rest are tourists. What unites them all is the same desire: a place that feels alive. Music. Style. A bit of a show. That’s what we aim to deliver every night.

People ask how I stay motivated. The answer is simple: I love this job. I love the kitchen. I love seeing people happy. And yes, I do it for my family, too—two young kids to whom I want to give the best possible future. But most of all, I do it because this is who I am. When someone smiles after tasting a dish we’ve worked all day on—that’s everything.

This summer, I hope Rampoldi gives people a little escape. A moment of beauty, flavor, and connection. Whether they’re locals dropping by for lunch, tourists discovering Monaco for the first time, or old friends coming back—we’re ready.

By Antonio Salvatore

Food Editor

A Food Editor for The Monegasque™ , covering culinary art and food trends, Michelin-starred chef Antonio Salvatore was born in Basilicata, Italy, and has traveled extensively, honing his craft in Spain, England, and Russia. Now based in Monaco, he serves refined contemporary Italian cuisine at Rampoldi’s exclusive five-table setting, using top-quality ingredients from Menton, San Remo, and Southern Italy. His signature dishes include bottoni di vitello tonnato, cabri dodici ore, and texture di cioccolato, while at the brasserie, he reimagines classic dishes with a modern twist.