Since 2024, in Marina di Grosseto, Il Gabbiano Steakhouse has established itself as a benchmark destination for lovers of exceptional meat—a bold, high-quality alternative to the coast’s traditional seafood fare.
Overlooking the Tyrrhenian Sea, the steakhouse shares a kitchen—and a chef, Alessandro Rossi—with the adjacent one-Michelin-star Gabbiano 3.0. Both are the brainchild of founder Marco Tomi, who has crafted a unique hospitality ecosystem on this stretch of coast, which also includes Il Gabbianino lounge bar and Il Gabbiano Azzurro beach club. Four concepts, one location, a single vision.
“I wanted this steakhouse to be a benchmark for meat, an identity statement on the coast, while remaining deeply connected to the territory,” says Chef Rossi. “Experimenting with different cooking techniques has become a true passion. There is an unparalleled satisfaction in elevating a prime cut. Prepared correctly, meat can reach heights of excellence no other ingredient can touch.”
The meat is hand-selected by Rossi in partnership with his trusted butcher, Andrea Laganga, a fourth-generation heir to Grosseto’s historic Macelleria Laganga. Among his accolades, Laganga was named “Master Ambassador of Meat” in 2023 by the DOC ITALY association. The curated selection features five to six of the world’s finest breeds, from local Maremmana and Vacca Vecchia Padana to Bavarian Simmental and Galician Frisona.
Cuts arrive after an initial 30-day aging period and continue to mature in the restaurant’s dedicated dry-aging cells. This controlled process tenderizes the muscle fibers and concentrates the flavor. For fattier breeds like Simmental, the aging can extend to 120 days.
Beyond prime steaks, the menu features refined cuts like beef cheek, tongue, and local Cinta Senese pork. Off-menu specials might include sweetbreads.
More Than Meat: A Taste of the Territory
Every dish is deeply rooted in the region. The Tortello Maremmano is filled with local sheep’s milk ricotta from Caseificio il Fiorino. The Fagioli al fiasco are dressed with extra virgin olive oil from the renowned Frantoio Franci. Emblematic salumi—like finocchiona and pepper-cured capocollo—are served with a focaccia inspired by traditional Tuscan saltless bread. All baked goods are produced in-house.
Vegetables are sourced from the property’s innovative “food forest,” a sustainable agricultural ecosystem that supplies both kitchens daily. Chef Rossi’s philosophy is unified: the obsessive search for quality is identical for both establishments. The tartare in the Eliche, maremmana, cipolla, erba oliva dish from Gabbiano 3.0’s summer menu is the same served at the steakhouse. The rich cooking bases that elevate the Crispy Pork Belly at the steakhouse are the same ones prepared for the starred restaurant’s gastronomic journey.
The wine list is also shared, curated by Marco De Signoribus, named one of Italy’s top 100 sommeliers at just 25.
In a perfect marriage of Chef Rossi’s gastronomic vision and the region’s authentic character, Il Gabbiano Steakhouse stands as a destination to be discovered. It’s an experience where every detail, from sourcing to technique, is meticulously crafted.