GUNTHER’S is a new exciting restaurant and partnership between award-winning chef Gunther Hubrechsen and Roberto Galetti representing the Garibaldi Group. The modern yet classy French, fine dining restaurant whose name yields the personality of Gunther himself, the man behind this new establishment, depicts the realization of a dream that he has over the years - that is a place to call his home.

Residing at the swanky Purvis Street, GUNTHER’S bring about sophisticated French fare to the chic fine dining scene. The meticulously-crafted restaurant, standing at 2000 square foot, exudes opulence yet affable style, which evoke a uniquely French sentiment of Chef Gunther, while adhering to his affirmation of simplicity, details and elegance that are well-reflected in his style of cooking. One will notice the panel art piece when one enters the restaurant. Inspired by Art Nouveau, which was adopted widely in Belgium- the birthplace of Chef Gunther, its style translates the international style of art, architecture and design that peaked in popularity at the early 20th century. Its characteristics is infused with highly-stylised flowing, curvilinear designs that embodies fauna and floral motifs. In harmonizing the personality of the restaurant that has been consciously conceived, it also showcases some of the tastefully designed furniture pieces with top of the line brands such as icon lamp Atollo from Oluce; wall lamps from Nostos Vetrerie Murano and topping it off with leather chairs from FRAG – an emerging design brand of leather furniture.

“I wanted the focus to be on my food and my guests have to feel at home when comes to the dining experience that is very clean and simple,” says Gunther says of the warm, almost gallery-like space where his gourmet cuisine would take centre stage. “In this way, when you sit down, you will realize that my food is the main attraction.”

The Restaurant show high flexibility with its main dining room that can accommodate up to 25 customer and 2 private room with separate entrance for private party from 2 up to 18 customer; simultaneously one can enjoy a great selection of Champagne on the comfortable sofa at the small but elegant bar.

“We experimented with various tones of grey and modelling it around the characteristics of the softness of leather i.e the furniture to create a very warm atmosphere; however, the focus undoubtedly remains as the food” Roberto explains.

After working over five years in Singapore with Les Amis Group, Gunther is thrilled that he now has the opportunity to truly research at the stove and present the cuisine that he can truly call his own.

“I have always loved cooking,” he confesses. “What I’m doing here is simple, honest food; cooking that comes from the heart. I’ll have to admit that a great amount of effort goes into this sort of cooking”.

Gunther’s gift lies in his ability to re-interpret classic dishes and flavours, breathing new life into them in terms of both taste and presentation. He devises unusual flavour combinations with delicate sensitivity, resulting in dishes that are pleasurable to eat, yet a novel to experience. Equally central to his culinary distinction is his passionate belief in plating each dish to heighten its visual appeal. The chef frames each of his dishes with an artist’s eye and constantly aims to fashion gastronomic works of art that pleases both eye and palate.

Gunther’s followings will recognise his signature dish like the pan fried Foie Gras with caramelized almond or the char grilled Cote de Boeuf with roasted sweet corn, whole salt-baked Sea Bass or the unforgettable Cold Angel’s Hair pasta truffle scented with Oscietra Caviar. Vegetarian who has always loved his approach with vegetables can look forward to his other desirable creations such as the salt-baked beetroot with grilled mushroom and confit of egg. Apart from his signature desserts like Valrhona chocolate fondant or fine apple tart, Chef Gunther will always surprise you with his wide selection of warm soufflé like the coconut chocolate or the delectable home-baked mille-feuille with seasonal flavours.

More than 350 labels of wine with majority from France have been carefully selected in pairing with Chef Gunther`s creations to complete the diner’s gastronomic experience.

The music that will be played in the restaurant has significance as Ramesh from Meshtrax Singapore - a well known music consultancy firm has been engaged to create a unique compilation of various mixes of mood settings to perfect the entire atmosphere.

Gunther’s is open from Monday to Saturday for lunch and dinner, from 12pm to 3pm and from 6.30 to 11 pm.

The set lunch menu offers the choice between 3 appetizers, three main courses, plus dessert, coffee or tea is priced at $ 38.

A 6 course Tasting menu featuring the best from a la carte will be always available at the cost of $128; but you will be in for surprise if you ask for “Carte Blanche” - a typical Gunther`s expression where he will decide for you!

About the Chef…

At the age of 16, Gunther Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte, in Belgium. He has since been cultivating his own unique style of cooking as an advocate of “natural cuisine”.

Of Belgian descent, he worked his way through the ranks in several renowned restaurants in Belgium, including Le Bouquet, and Restaurant Gravin van Buren before moving on to France. There, his efforts earned him a position from trainee to sous-chef under his mentor Chef Alain Passard at his three-star Michelin restaurant, L’Arpège in Paris, where he worked for 5 years.

In 2002 Gunther arrived in Singapore to work with the Les Amis Group. Thanks to his dedication and talent, he brought Les Amis restaurant to 83rd position in the UK Restaurant Magazine’s list of Best 100 Restaurants in 2007.

That very same year, his dream to own his own restaurant was realized when he collaborated with Roberto Galetti of Garibaldi Group to open Gunther’s Restaurant in Purvis Street. The modern yet classy French fine dining restaurant was opened to great acclaim on 2nd August 2007.

Gunther’s cutting edge style & flair using natural jus and slow cooking techniques to enhance the flavors of a dish offer a refreshing change to classic French food. This modern angle emphasizes the importance of textures and flavors and leaves no margin for error in the kitchen.

Reflections of seasons are found in his menus, which change quarterly to include the world’s finest ingredients.

“The simplest technique of cooking is actually the most difficult because there is nothing to camouflage any mistakes,” says Gunther.

His cooking philosophy finally earned him the award of Rising Chef of the Year at the World Gourmet Summit in 2006.

Today, Gunther enjoys being at home in his own kitchen and to present the cuisine he can truly call his own.