WHY PEOPLE COME TO GU
ALWAYS SOMETHING NEW TO OPEN
Some bottles disappear. New ones arrive.
We work with small growers, not large brands. Every bottle earns its place. We taste constantly, visit growers whenever we can, and only pour wines we’d happily open ourselves. The list keeps evolving, not because it has to, but because we’re always looking for the next bottle worth sharing.
That’s how we like it.
A LISTENING ROOM DISGUISED AS A WINE BAR
Every evening begins with a crate of records. From there, it goes wherever the selector takes it. Some nights are quiet and intimate. Others become lively before anyone notices. The music is never background noise. It’s part of the experience, just like the food and the wine.
BONJOUR, XIN CHAO, CIAO
CHEF ALESSIO
Chef Alessio is the soul behind Gụ’s menu.
Chef Alessio Rasom didn’t exactly “move to Vietnam.” He kind of arrived, after a 18,000 km bike ride from Paris to Đà Nẵng. That tells you everything: stamina, curiosity, and a refusal to do things the easy way.
At Gụ, his French bistro-style menu is meant for drinking nights: a little salt, a little acid, a little butter where it counts, and timing that lands the plate right when your glass is empty. Nothing trying too hard. Just the dangerous combo of simple and done properly.
LUC
Luc is the GM of Gụ Wine Bistro.
He started as a brewer, then went to vineyards and cellars in France, New Zealand, and Australia to learn wine from the inside out. After moving to Vietnam four years ago, he first ran a wine shop as shop manager, then stepped into service as bar manager at rooftop in Da Nang.
At Gụ, he’s the one keeping the room sharp and relaxed. If you don’t know what to drink, he’ll get you to the right bottle in two questions.
MACY
Saigonese, Macy is the one shaping how Gụ looks, sounds, and feels long before you walk through the door.
She has a sharp eye for detail and a strong sense of taste. Not marketing theory. Real-world instinct. She knows how to tell a story without shouting and how to make things feel desirable without trying too hard.
At Gụ, she connects the dots between wine, food, atmosphere, and people. What you see online, what you feel in the room, and how the brand stays consistent. That’s her work.
And yes, she loves popping bottles. But only the good ones.