About this business

  • Cuisine
    Italian, Seafood, Mediterranean, European, Healthy
  • Meals
    Breakfast, Lunch, Dinner
  • Website
    johncarlos-mb.com
  • Price
    $$$$$
  • Hours
    Sun 11:00 AM - 2:00 PM, 6:00 PM - 10:00 PM
    Mon Closed
    Tue-Sat 12:00 PM - 2:30 PM, 6:00 PM - 10:00 PM
  • Cuisine
    Italian, Seafood, Mediterranean, European, Healthy
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Show Less

Tips

250

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jennifer h.
Verified
Report | 16 days ago
Delicious food!
debra e.
Verified
Report | a month ago
don't go hungry. service is incredibly slow. glacial, slow.
Patricia A.
Verified
Report | a month ago
The food was delicious and the service good. We will go back. Make reservations.
Robert R.
Verified
Report | a month ago
Sit at the bar/open kitchen and engage with the chefs! The front of the house needs to catch up with the kitchen. Be patient, the food is worth the wait!
Antonio N.
Verified
Report | a month ago
They an execellant menu but wait to hear their daily specials!! Yum
Linda K.
Verified
Report | a month ago
A GREAT meal in a lovely setting. Wait staff was very professional. Go and enjoy!
Michelle D.
Verified
Report | a month ago
Great place, friendly, attentive wait staff, delicious food beautifully plated. Reasonable pricing!
robert u.
Verified
Report | 2 months ago
Don't fill up on the bread.
David B.
Verified
Report | 2 months ago
Very romantic place, excellent staff.
Donald M.
Verified
Report | 2 months ago
Don't buy more than you can use. I had some left over because I didn't have a chance to use them.
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From Our Editors

Chef Giancarlo Cucumo grew up amid the "lean cuisine" of Bari, Italy, where he learned to cook fresh seafood, chop veggies, and drizzle olive oil at a young age. When Giancarlo arrived in Morro Bay after a long, globe-trotting culinary career, it was like returning to the climate of his homeland, right down to the ample fishing and fresh produce. It proved the perfect locale for Giancarlo's Ristorante Italiano Mediterraneo.

That Mediterranean background can be tasted throughout Giancarlo's menu: ravioli stuffed with sea bass and smothered in a brandy-tomato cream sauce; racks of lamb encrusted with herb-honey and roasted over an oak-wood fire, pizzas crispy from a stint inside a wood-burning oven. The dessert lineup, meanwhile, is dominated by cheesecakes, pastries, and gelato. The restaurant's open-kitchen layout also adds a touch of culinary theatre to the meal.

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