Gibraltar delivers an extraordinary dining experience for that perfect occasion or for no occasion at all. Spacious window-lined dining rooms, warm colors and a beautiful, flower-lined patio exude the contemporary style and relaxed elegance reminiscent of a seaside Mediterranean resort while a knowledgeable and gracious dining room staff provide levels of genuine service and hospitality not commonly found in restaurants today.

To further enhance your experience, Gibraltar offers a Wine Spectator "Award of Excellence" winning wine list with over 350 selections as well as a beautiful bar and lounge area where good company and magnificent cocktails await. Gibraltar Bakery prepares fresh breads and pastries daily as well as providing extraordinary wedding and event cakes for your next special occasion.

The Keares family welcomes you to experience true hospitality.

C H E F C A R L V I T A L E

Chef/Partner Carl Vitale has earned a multitude of awards and honors over a distinguished culinary career spanning nearly 26 years. A graduate of the French Culinary Institute, Chef Vitale spent two decades earning his stripes in many of New York City’s best restaurants.

As a young chef, Vitale had the unique opportunity to work alongside the very best, learning from the world’s true top chefs. Michael Romano at Union Square Café, Terrence Brennan at Picholine, Tom Colicchio at Gramercy Tavern, Rocco Dispirito at Union Pacific and Mario Batali at Lupa and Babbo to name a few. These chefs provided much of the inspiration and hands-on knowledge that led to Chef Vitale developing his own personal style. Inspired by the seasons, utilizing the absolute best ingredients, at the peak of freshness, from the fertile Pennsylvania Dutch Country and around the world, Chef Vitale creates magnificent dishes bursting with purity of flavor. The best line-caught, wild fish and shellfish flown in daily, prime beef, organic local poultry, lamb and produce are cooked utilizing innovative preparations showcasing the incomparable Lancaster County locality through the timeless nuance and subtlety of Mediterranean technique.

Chef Vitale’s culinary talent and hard work has helped earn Gibraltar the reputation as Central PA’s top restaurant, earning a near perfect 27/30 ZAGAT food rating in addition to many other awards and accolades.

P A S T R Y  C H E F A N T H O N Y V A L E R I O

Pastry Chef Anthony Valerio was interested in food and cooking as early as he can remember. At the age of seven, he began to cook and express an interest in the classic cooking shows of Julia Child, Chef Tell and others.

When he turned sixteen, he pleaded with Master Confectioner Julie Bashore, of The House of Clarendon, until she relented and agreed to hire him. Julie remained quite hesitant about how serious a sixteen year old boy could truly be about pastry, but she was not sorry after noticing Anthony’s natural ability and commitment. She took him under her wing as her apprentice, teaching him the fundamentals of pastry, cake design, chocolate work, confections and more. Anthony excelled in the fine detail work of sugar and chocolate artistry and decided to attend Johnson and Wales University, where he graduated magna cum laude with a degree in Baking and Pastry Arts.

Upon graduating, he accepted a position with the Ritz-Carlton in St. Thomas, where he got a taste of the luxury resort industry and the creativity it allowed him in the kitchen. He later moved on to the flagship Ritz-Carlton Naples, where he worked his way up to restaurant pastry chef at the resort’s award-winning, fine dining restaurant. Chef Anthony’s classic French training along with his family roots have influenced his culinary style and flavor profiles. His expertise ranges from the detail and flare of contemporary plated desserts to impressive wedding and special occasion cakes to delicate truffles and chocolate confections, which are available for retail sale at the restaurant.