GianMarco's - Birmingham, AL

It’s no surprise that GianMarco’s – Birmingham, AL has become one of Birmingham’s top dining spots. It doesn’t just live up to its reputation, it builds on it, meal after meal. If you’re looking for a restaurant that delivers high-quality food in a warm, grounded setting, GianMarco’s should be at the top of your list.

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GianMarco’s – Birmingham, AL

Tucked away in the Homewood neighborhood of Birmingham, Gianmarco’s has built a reputation that goes far beyond the local crowd. Open since 2003, this family-owned restaurant doesn’t rely on flash or trend. Instead, it leans on consistency, skill, and a clear passion for Italian food.

Owned and operated by Giovanni Respinto and his sons, Giani and Marco, it feels like an extension of their home. It happens to serve some of the best food in the state. The menu at Gianmarco’s is extensive and offers authentic Italian cuisine, as well as creations inspired by the chef’s passion for food.

Exterior of a brick restaurant building with green ivy growing on the facade and a sign that reads "San Marco's Restaurant.

The Food

From the moment you walk in, Gianmarco’s is cozy and refined. The space is inviting without being loud or overdone. The staff knows the menu inside and out, which matters when you’re choosing between rich braised veal ossobuco or a plate of house-made pasta. Their wine list is thoughtful and extensive, and the service is attentive without hovering.

A white plate with pasta, walnuts, shaved cheese, and sauce sits on a table next to a spoon and a glass of red wine.

Appetizer: Fiocchi – fresh pasta purses stuffed with pears and gorgonzola, walnuts, prosciutto, shaved parmesan, drawn sage butter

A plate of penne pasta with vegetables, tomato sauce, grated cheese, and fresh basil, served on a white dish with additional plates in the background.

Penne Vodka – pancetta, onions, mushrooms, peas, crushed tomato

A plate of rigatoni pasta in a creamy sauce, topped with slices of cured meat and grated cheese, with a fork on the side.

A plate of rigatoni pasta with cream sauce, topped with prosciutto slices and grated cheese, on a white tablecloth with glasses of water and wine nearby.

Rigatoni Quattro Formaggio – asiago, fontina, gorgonzola, grana, cream, prosciutto, sage

A plate with sautéed spinach, two pieces of meat in a caper sauce, and a serving of creamy mashed potatoes.

Veal Scallopini Picatta – white wine, stock, lemon, butter, capers, polenta & spinach

A baked fruit crumble topped with a scoop of vanilla ice cream, served in a white oval dish on a table. — Cobbler

GainMarco’s specials

One of the biggest strengths at GianMarco’s is its daily specials. You might come for a classic Italian dish but end up raving about a perfectly cooked grouper in andouille gumbo or a grilled ribeye with seasonal vegetables. The kitchen doesn’t just stick to safe Italian standards. They push flavor and technique while keeping portions generous and the food deeply satisfying. You can tell the family behind this place cares about every plate.