Hong Kong’s first restaurant in the Far East to serve up exquisite European cuisine, with a dining room replete with opulent embellishments that constitute a restaurant of indisputable classical excellence. Culinary maestro Albin Gobil brings his “modern-classic” culinary style to the venerated French fine dining destination. Gaddi’s band plays every evening.
Awards and Accolades:
2018 Forbes Travel Guide Five-Star restaurant
Pinor – China's Wine List of The Year Awards 2018
Wine Spectator 2018 – Best of Award of Excellence
Wine Luxe Magazine: Wine by The Glass Restaurant Awards 2018 – Hotel Restaurant Champion
Gaddi's welcomes children aged 6 years old and above for lunch and dinner every day. In addition, toddlers aged 3 years old and above are welcome for lunch, on weekends and public holidays.
To continue to provide best services and experience for our guests, Gaddi’s will be closed on every Sunday and Monday between 19 August and 30 November.
1/F (take the dedicated elevator from The Peninsula Arcade entrance adjacent to Nathan Road)
Lunch: 12:00 noon - 2:30 pm
Dinner: 7:00 pm - 10:30 pm
Lunch : Business casual, collared shirt is required - Please refrain from wearing torn jeans, athleisure/sportswear or sandals.
Dinner : Elegant attire -Please refrain from wearing jeans, sports attire or sandals. Closed-toed shoes, long trousers and long-sleeved/collared shirts are required for gentlemen.
Lunch: Business casual
Dinner: Elegant attire suggested
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Gaddi’s is thrilled to welcome chef Albin Gobil to its ranks, where the culinary maestro will flex his creative and culinary prowess refined over years spent in some of Europe’s top dining destinations. An alumni of two-Michelin-starred restaurants L’Atelier de Joel Robuchon and Helene Darroze at the Connaught, Gobil’s cooking style spans the realm of modern classic cuisine with a deep understanding of ingredients and a heady dose of creativity.
“It is an honor to join a restaurant with a history as rich and compelling as Gaddi’s. I look forward to upholding its world-class standards on French fine dining while bringing my own taste for modern-classic creativity to the mix.”Read The Interview