Historical restaurant in Pisa

Our story begins in the distant 1975, the year my uncle, Giacobbe Nicola, moved from his native village to Tirrenia, purchasing this restaurant that was then called “PIC NIC.”

Being someone who loves adventure and travel, Nicola, after traversing much of the world and nearly all of Africa in a Jeep, decided to stop in Tirrenia on his return from an African journey and put down roots in this charming seaside town just a stone's throw from Pisa.

Inspired by another great traveller, “Gulliver,” he decided to name his restaurant after him.

After a while, my uncle asked my father, Giacobbe Raffaele, if he would be willing to help him with the restaurant. My father accepted the offer and came to Tirrenia to lend a hand for the season.

After that season, more followed, and my uncle, as a citizen of the world he was, at some point decided that he needed to resume his travels.

In light of these events, he decided to ask Raffaele if he would be willing to buy his restaurant.

My father, who has always been a great admirer of family and believes in its values, returned home at the end of the work season and gathered us all, asking what we thought.

After this consultation, my mother Maria and we embraced the project that my father had enthusiastically presented to us.

So, in 1979, we set off for Tirrenia, where a new adventure would begin for us, which continues even now. After many trials and years of hard work, Raffaele, Maria, their three children, and the six grandchildren who have grown the family are delighted to welcome you to their restaurant.

Our cuisine offers a wide selection of dishes, both fish and meat-based.

Many of the dishes on the menu are ancient recipes from the local tradition. The preparation of all the ingredients needed to cook our dishes involves our chefs from the morning to ensure the quality and freshness of the products. All dishes are prepared fresh for both lunch and dinner, and this is also one of the reasons why we have never included a “tourist menu” in our offerings.

How we were

Gulliver today

Honours and awards

THE COMPANY TELLS ITS STORY

The resilience behind the counter awarded to our restaurant for its 44 years of activity.

What they say about us

Gulliver conquers customers from generation to generation

A true institution in the enogastronomic sector of the Pisa coastline, with a history of 44 years always in the hands of the Giacobbe family.

“To be restaurateurs in today’s world is difficult, but it is the passion and, above all, the affection of the many customers who place their trust in us that allows us to continue on a path that is not always rosy and cheerful.” Words of Patrizia Giacobbe, who, along with her sister-in-law Alessia Magrini, has been at the helm of the restaurant pizzeria Gulliver in Tirrenia for several months.

A true institution in the enogastronomic sector of the Pisa coastline, with an uninterrupted history spanning 44 years, always in the hands of the Giacobbe family. A beautiful story, a positive example for many, made of determination, great sacrifices, and an infinite passion for a job that becomes almost a mission, capable of absorbing the entire day, and a courage that has allowed the owners to overcome even the great crisis that has overwhelmed everything and everyone in recent years.

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The secret? To work hard, understand that the sector changes quickly, have confidence in one's professionalism and in the future. A recipe that the Giacobbe family, originally from Campania and transplanted in Tuscany, knows well and has managed to put into practice over these long 44 years while remaining firmly established in the market. It all began back in 1975, when Angelo Raffaele and Giacobbe, father of Patrizia, accepted the invitation of his brother-in-law, Nicola Giacobbe (same surname, but no blood relation), brother of his wife Maria, to manage a restaurant in Tirrenia, the “pik-Nic.” A place that would soon transform into “Big Gulliver” and then into the “Gulliver” we know so well.
“It all started almost by chance,” recounts Angelo Raffaele Giacobbe. “With my brother-in-law, we thought it would be a short-lived adventure, and instead, 44 years have passed, and my family and I are still here. What can I say? A life dedicated to work in a Tirrenia that was, I’m talking about many years ago, very different in appearance. When we started, times were certainly difficult, but better than today. In Tirrenia, we, coming from Campania, found ourselves well immediately. The work was strong, Camp Darby helped us. I remember we opened at 10 in the morning and closed at 5 the next day, and customers would wait 30 minutes for a table. In short, it was a different world where going to a restaurant meant eating things you couldn't taste at home, and the enthusiasm was palpable.
Now, unfortunately, it’s no longer like that, starting with the ever-increasing competition and ending with the trends, with the apericena that have changed the restaurant world.” But the Giacobbe family has never been afraid of challenges, as Patrizia emphasises. “Then, as now, you can run a restaurant,” she explains, “it takes a good dose of sacrifice and a lot of determination because the working hours are truly long. Besides being a restaurateur, you are also the manager of your business, but there is also a priceless positive side: I’m talking about the affection of customers who care for us and follow us from generation to generation. It is a warmth that represents the lifeblood that allows us to move forward, despite the difficulties, between bureaucracy and competition, and to look to the future with a good dose of confidence.”

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Gulliver, giant of the grills

In the heart of Tirrenia since 1975: the obligatory stop for holidaymakers

Many have been here and know that when we talk about good food, we are undoubtedly talking about the Gulliver restaurant, located in the heart of Tirrenia since 1975. Angelo Raffaele Maria Libera Giacobbe puts the customer first. Today, Patrizia Giacobbe and her sister-in-law Alessia Magnini dedicate themselves wholeheartedly to the restaurant, a symbol of good dining along the Tyrrhenian coast. “What unfortunately does not help the Pisa coast is its seasonality,” explains Patrizia, “but our customers come all year round, both in summer.

When reservations are a must, even in winter when the area has fewer attractions for tourism. Something definitely needs to be done about that. And those who come to eat at Gulliver know exactly what they want. “We have become famous for our barbecue,” continues the owner, “because unlike other restaurants, which typically use a standard kitchen, we have a grill with a live fire. The difference is noticeable, and meat lovers know it well, as does anyone who enjoys fresh fish cooked directly over a live fire with herbs.”

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But the Gulliver restaurant has always been the favourite spot for young people to enjoy a pizza, especially on special occasions like birthdays or anniversaries. “Ours is a particularly crispy dough,” adds the owner, “which isn’t often found in other places. It’s precisely this quality that brings many customers back. The most famous pizza we have is certainly the Gulliver, with sausage, stracchino, and grana, while the second most popular is the Maggiore Fuoco, which, as the name suggests, is slightly spicy. And then there’s the Fiorentina, along with fresh grilled fish and meat cuts that exceed 500 grams. Ours is a cuisine for food lovers.” Many food enthusiasts have sat at the tables of Gulliver: from Gianna Nannini to Pippo Baudo, as well as numerous athletes and entire football teams that come to the coast to train. “When they were filming in Marina with Bud Spencer,” recalls the owner, “Gerry Calà would come to eat here every evening. It’s a pity that times have changed and the coast is no longer as renowned as it was back then. I truly hope things change and that the splendour and carefree spirit return.” In the meantime, for those who want to unwind and enjoy their time, there is always a spot at Gulliver.